"Chanterelle" salad with Korean carrots: recipes for cooking with chicken and herring. "Chanterelle" salad with Korean carrots

06.12.2020

Chanterelles belong to the first category of mushrooms. They are edible even if not exposed to prolonged heat treatment, do not require preliminary soaking and similar manipulations. Possessing a unique taste and bright orange color, they are able to decorate any dish. In the second half of summer and autumn, when the results of a quiet hunt delight in their volume and variety, it is difficult to refrain from delighting yourself with dishes made from mouth-watering red mushrooms. They are delicious if you just fry them with potatoes, but we suggest making salads with chanterelles. These dishes are worthy banquet table, but can prepare for family lunch or dinner. In this material you will find 8 recipes for prefabricated chanterelle snacks for every taste: lean, vegetarian, hearty, festive, warm, flaky. At the end of the article, we will tell you how you can decorate a salad with chanterelles to make it look special.

Culinary secrets

As already mentioned, chanterelles are mushrooms that are easy to prepare. It is enough to peel them, wash them, dry them, fry them and put them in a salad. However, knowledge of some culinary subtleties will allow you to cope with cooking mushroom salad from chanterelles in the best way.

Older chanterelles, especially if grown in dry weather, when rainfall was rare, or near conifers, can still taste bitter. It is undesirable to use them for salad, but if you have no choice, first soak the chanterelles in cool water (for several hours) or boil them.
How you fry the chanterelles depends on their taste. If the temperature is lowered, a lot of juice will melt out of the mushrooms, they will be stewed in it, which will make them soft, tender, but not ruddy. If you want the mushrooms to be fried, you need to cook them over medium heat, without covering the pan with a lid.
When preparing the salad, set aside a few chanterelles to garnish the salad.
Chanterelle salads are often served warm. These snacks are put on the table as soon as they are prepared. For the rest of the salads, the ingredients that have undergone heat treatment are pre-cooled and only then combined with other components. Otherwise, the appetizer will quickly turn sour.
If you cook puff salad, it is advisable to collect it in advance and put it in the refrigerator for a couple of hours. If it is served immediately, it will not have a balanced taste, because the layers will not have time to soak in the sauce and “make friends”.

Season salads with chanterelles well with sour cream sauces and fermented milk products... Also popular are dressings based on vegetable oil with the addition of weak vinegar or lemon juice. Some salads are seasoned with mayonnaise. It can always be replaced sour cream sauce... If you are fasting, use a dressing based on vegetable oil or lean mayonnaise.

Some salad recipes involve the use of salted or pickled mushrooms, not fried. About that, we have already told the readers of the site "New Domostroy". In the same article there is a recipe for preparing fried chanterelles for future use. Having made these, you can pamper yourself and loved ones with chanterelle salads at any time of the year, and not only in autumn.

"Ekaterina" salad with canned chanterelles

What do you need:

canned chanterelles (fried, salted or pickled) - 0.25 kg;
bell pepper- 1 PC. red, 1 pc. orange or yellow;
pickled or pickled cucumbers - 0.2-0.3 kg;
canned corn - 1 can;
onions - 100 g;
lean or melted butter- 20 ml;
pepper, mayonnaise (you can also low-calorie, lean) - to taste.

How to cook:

Cut the pepper and pickles into cubes.
Cut the onion into small pieces, fry until soft and place with other vegetables.
Chop mushrooms with a knife, add to vegetables.
Pour the corn into a bowl of vegetables.
Season with mayonnaise and pepper at the same time.
Transfer to a beautiful vase, serve.

Salad this recipe can be made from fresh chanterelles by cutting and frying them together with the onions. The appetizer got its name in honor of "Catherine II", as it looks bright, royally, and the taste is so pleasant that it is not a shame to offer it to the Empress herself. It is worth paying attention to the fact that this dish can be eaten during the fast, and vegetarians will also like it.

Layered appetizer of fried chanterelles "Listopad"

What do you need:

boiled chicken - 0.2 kg;
fresh chanterelles - 0.2-0.25 kg;
potatoes - 0.5 kg;
bell pepper - 2 pcs. different colors (red, orange);
processed cheese - 150 g;
Korean carrots - 150 g;
onion - 1 pc.;
ground black pepper, salt - to taste;
vegetable oil, sour cream or mayonnaise - how much will go away.

How to cook:

Cut the onion into small cubes, put it in heated oil, fry for 3-4 minutes.
Add chanterelles, peeled, washed, dried and cut into small pieces. Fry them for 10-15 minutes with onions, stirring constantly so that they do not burn. Season with salt, season, remove from heat and leave to cool.
Cook the potatoes in their uniforms. After cooling, peel, grind.
On great dish put the hoop from the baking dish, put the potatoes inside. Season with salt, pepper, and smooth with a spoon. Brush with sour cream or mayonnaise.
Put carrots on top, put finely chopped chicken on it. Drizzle with mayonnaise. Place fried mushrooms on top.
Grate the cheese. Mix with mayonnaise. Cover the chanterelles with a cheese cap.
Cut the bell pepper into small cubes, mix, pour on top.

Cool the salad in the refrigerator, remove the hoop. After that, the appetizer can be served at the festive table. The pepper gives the snack a resemblance to a forest clearing dotted with variegated leaves.

Salad with fried chanterelles and eggplants

What do you need:

eggplant - 0.2 kg;
potatoes - 0.2 kg;
chicken egg - 2 pcs.;
fried chanterelles - 0.15-0.2 kg;
fresh cucumbers - 0.2 kg;
vegetable oil - 60 ml (or greek yogurt) - 120 ml;
lemon juice- from half of the fruit;
soy sauce, ground paprika - to your taste.

How to cook:

Cut the eggplants lengthwise, salt. After 10 minutes, rinse, blot with a napkin. Place in an oven preheated to 180 degrees. Bake.
Cool the eggplants, peel, cut the pulp into large cubes.
Cook the potatoes in their skins. After cooling, clean. Cut into cubes about a centimeter in size.
Cut the cucumbers into the same pieces.
Combine vegetables.
Add chopped in small chunks boiled eggs and fried chanterelles.
Combine butter, soy sauce, and paprika. Season the salad.

If the butter in the recipe is replaced with yogurt, the chanterelle salad will turn out to be less high in calories.

Chanterelle and chicken salad with nut sauce

What do you need:

chicken breast fillet, boiled or smoked - 0.35-0.4 kg;
raw chanterelles - 0.2 kg;
butter or vegetable oil - 40 ml;
onions - 100 g;
eggs - 4 pcs.;
boiled carrots - 0.4 kg;
white yogurt - 0.2 l;
table mustard - 5 ml;
lemon juice - from 1 fruit;
hazelnuts - 50 g;
hard or semi-hard cheese - 100-150 g.

How to cook:

Crush the hazelnuts, mix with lemon juice and mustard. Combine with yogurt, whisk. Place the sauce in a bag or plastic bag by punching a small hole in it with a toothpick.
Finely chop the chicken meat.
Grate the carrots and cheese on separate bowls.
Cool hard-boiled eggs under running water, peel and grate.
Prepare the chanterelles, chop them finely. Fry with chopped onions.
Spread the food in layers, lightly pouring the sauce: chicken, mushrooms, eggs, carrots.
Brush the carrot layer with all the remaining sauce, sprinkle with grated cheese.

A lot of salad from the amount of products specified in the recipe will turn out - for a large company. If you are counting on a small number of eaters, the amount of ingredients can be reduced proportionally.

Warm fried mushroom salad

What do you need:

chanterelles - half a kilo;
salad mixture - 100 g;
lemon juice - 20 ml;
olive oil- 100 ml;
onions - 100 g;
garlic - 2 cloves;
hard cheese to taste.

How to cook:

Fry small chanterelles together with medium-sized onion and finely chopped garlic.
Mix the remaining oil with the lemon juice.
Cut the salad, put on a platter.
Pour the sauce over.
Share on salad mix mushrooms.
Cut the cheese with a vegetable peeler, sprinkle the chanterelles with it.

The salad is served warm. Similar recipe was presented by Yulia Vysotskaya on one of the TV shows.

A simple recipe for chanterelle salad with tomatoes

What do you need:

fried chanterelles - 0.2 kg;
cherry tomatoes - 100-150 g (can be replaced with the usual one);
lettuce leaves- 100 g;
balsamic vinegar - 40 ml;
sugar - a pinch;
salt, herbs - to taste;
cheese - 50 g;
pine nuts - 20 g;
olive oil - 40 ml.

How to cook:

Tear the salad, put it on a platter.
Place the mushrooms in a heap.
Arrange the cherry tomato halves or regular tomato wedges around them.
Mix the vinegar with oil, sugar, salt and herbs (basil, parsley, oregano).
Drizzle over the salad.
Sprinkle with grated cheese and pine nuts.

If you are fasting or following the principles of vegetarianism, cheese can be excluded from the snack.

Salad "Hunting meeting" of salted chanterelles and meat

What do you need:

fried lamb - 0.2 kg;
salted chanterelles - 0.3 kg;
white dry wine- 100 ml;
ground black pepper - to taste;
cilantro or parsley - for decoration.

How to cook:

Cut the lamb into medium-sized slices.
Mix with mushrooms.
Pepper, pour over with wine and put in the refrigerator for half an hour.
Garnish with a sprig of herbs when serving.

Here is such men's salad: simple, concise, hearty and delicious.

Warm chanterelle salad with apples

What do you need:

ranetki - 100 g;
raw chanterelles - 0.2 kg;
mushroom broth - 100 ml;
flour - a teaspoon;
butter - 40 g;
sour cream - 100 ml;
salt, pepper - to your taste.

How to cook:

Fry the flour in a dry skillet. Gradually pouring in broth and stirring, cook mushroom sauce... Mix it with sour cream, pepper and salt.
On butter fry the chanterelles until tender, add the apples, fry for another 5 minutes.
Transfer the mushrooms with ranetki to plates, pour over the warm sauce.

This salad tastes better when warm. Ranetki in it can be replaced with slices of Antonovka or other apples, as well as pears.

Design options for chanterelle mushroom salad

Perhaps someone will think that there is no point in decorating a salad with chanterelles - these red mushrooms themselves are a bright decor. However, we dare to object: salads with chanterelles are so delicious that they are worthy of a royal decoration. Of course, you can serve them to the table without decoration - none of the guests will reproach you for this, and everyone will gladly pounce on the mushroom appetizer. But still, if you want to gain fame not only as a skillful housewife, but also as an outstanding culinary specialist, you should take care of decorating the mushroom salad when serving it to the festive table. We offer you several options for decorating this royal dish to help you.

Autumn leaves. This design option is suitable for puff salad. You will need red and orange bell peppers and a stencil with maple leaves or other leaves. The peppers are finely chopped, mixed and laid out inside the stencils.
Mushroom. The principle is the same as in the previous version, only olives and olives are taken instead of pepper, from which the cap and leg of the mushroom are laid out. Additionally, you can "put" a "leaf" of slices of pepper on the mushroom.
Congratulatory inscription. It is laid out from pieces of pepper or other vegetables.
Harvest Festival. Pumpkin, carrots, tomatoes, cucumbers and other vegetables are laid out from pieces of vegetables of different colors on the surface of the salad. Do not forget to supplement the still life with chanterelles - for this you can use whole mushrooms, preferably not quite small ones.
Basket with mushrooms. Make bumpers out of French fries, put salad inside, put fried or salted chanterelles on top. Such "baskets" can be made in portioned salad bowls or bowls. By the way, in bowls or cocktail glasses, an ordinary salad will look elegant and presentable, even if you refuse to decorate it.

Simply putting an appetizer on lettuce leaves, garnishing it with a sprig of herbs or sprinkling with cheese, nuts, you will give the chanterelle salad a more festive look.

Mushroom salad with chanterelles is one of best options autumn snack. After all, their red color matches the autumn palette as much as possible. However, it tastes good and bright color chanterelle snacks make them desirable at any time of the year.

With Korean carrots, all spicy lovers will certainly like it. It contains tender chicken meat, which perfectly sets off the rich taste of various spices. And in combination with Korean carrots, the dish turns out to be especially appetizing. We will talk about how to cook Chanterelle salad quickly and tasty in this article.

Submission form

Much depends on the form in which the dish is served. For example, a sprig of common parsley is able to "revive" any food with its presence. You can simply mix "Chanterelle" salad with mayonnaise and decorate with herbs or lay out in layers. Moreover, each level must be generously seasoned with mayonnaise. The order of the layers can be arbitrary, but it is better if the carrot is on top, because this is the "coat" of our "chanterelle". For more effect, the dish can be placed on the leaves of green lettuce. The combination of bright colors will make the dish even more appetizing.

Another option for the original serving of the salad is to lay it out in the form of a chanterelle. The eyes and nose can be made from olives, and the white details on the tail, legs and face can be formed from grated or mayonnaise.

"Chanterelle". Ingredients

It is really very simple to prepare the above-mentioned dish. Indeed, it contains only a few ingredients. "Chanterelle" salad with Korean carrots is prepared from the following products:

cheese - 200 grams;
chicken fillet- 2 pieces;
Korean carrots - 200 grams;
pickled cucumbers - 3 pieces;
garlic - 2 cloves.

Simple Chanterelle salad. Cooking method

Now let's describe the process itself:

First of all, you need to boil the chicken fillet, cool it and cut into thin strips.
After that, cut the pickled cucumbers into strips.
Then you need to grate the cheese on a coarse grater. The cloves of garlic need to be chopped in a garlic press. With the same success, you can use a fine grater, but then the cooking process will be somewhat delayed.
Then all the ingredients should be thoroughly mixed and seasoned with mayonnaise.

The dish is ready! Lettuce salad "Chanterelle" with Korean carrots after cooking, it is better to refrigerate for half an hour. Then it can be served.

"Chanterelle" salad with mushrooms. Ingredients

Carrot salad with cheese can be very satisfying if you add boiled potatoes and mushrooms to it. The process of preparing such a dish is much more complicated, but the result obtained will justify all the efforts expended. Also, a simple (non-Korean) carrot will work for this snack. You want to know how to prepare a salad of carrot cheese salad in front of you.

Ingredients:

hard cheese - 50 grams;
champignons - 300 grams;
ham - 300 grams;
chicken egg - 3 pieces;
pickled cucumbers - 3 pieces;
potatoes - 4 pieces;
Korean carrots - 300 grams (or fresh - 3 pieces of medium size);
mayonnaise to taste;
olives - 50 grams.

"Chanterelle" salad with mushrooms. Cooking method

Everything here is no less simple than in the previous recipe:

First, you need to boil the mushrooms in salted water and cut them into thin slices.
In order not to waste time, let’s cook potatoes (you don’t need to peel them, let them be "in their uniforms"). After that it will need to be cooled. Do the same with the carrots (assuming you chose the regular product and not the "Korean" version).
After that, the vegetables must be chopped on a coarse grater. You should also do with boiled eggs.
Next, pickles must be peeled and cut into small cubes.
Now you need to chop the onion and pour over it with boiling water to get rid of the bitterness.
After that, you should finely chop the ham, and chop the olives in a special way: first cut in half, and then into transverse slices.
Three cheese on a coarse grater.
Then the salad must be laid out in layers in the following order: potatoes, ham, mushrooms with onions, eggs with cucumber. In this case, each level must be carefully smeared with mayonnaise.
Let's make the topmost layer in the form of a chanterelle made of cheese, olives and carrots.

So the "Chanterelle" salad is ready. Step-by-step will help any housewife to master it in a matter of seconds.

"Chanterelle" salad with fish. Ingredients

This variant of cooking is an alternative to the banal herring "under a fur coat". True, the fish that needs to be dressed in a vegetable coat can be different. Smoked pink salmon, any pickled salted product, as well as traditional herring will do.

Ingredients:

onions - 2 pieces;
carrots - 3-4 pieces;
potatoes - 2-3 pieces;
mushrooms (oyster mushrooms or champignons) - to taste;
chopped nuts (hazelnuts, walnuts, peanuts) - half a glass;
vegetable oil - for frying;
mayonnaise to taste.

"Chanterelle" salad with fish. Cooking method

Even a novice hostess can handle the preparation and decoration of such a treat. So:

First, the fish must be deboned and finely chopped.
Next, the carrots need to be peeled, grated and fried with onions.
Then the potatoes should be boiled in their skins, peeled and grated.
After that, the mushrooms must be cut into strips and fried with onions.
Now you need to lay out the food in layers in a certain order: potatoes; a fish; mushrooms with onions; again potatoes; carrots with onions. Traditionally, all ingredients should be generously greased with mayonnaise.
Next, you need to put the dish in the refrigerator and leave it there for two to three hours.
Before serving, sprinkle the "Chanterelle" salad with nuts. Recipe This dish is simple, but the creation process will take some time. In addition, it comes out quite high in calories and is not recommended for people watching their weight. However, in moderation, this meal will not harm anyone.

"Chanterelle" salad with Korean carrots - original, simple and tasty dish... Even a novice cook can cook it. Try it and you will succeed! Bon Appetit!

Few salad can boast as many recipes as chanterelle salad. It includes various components, you just need to show your imagination and do what you like. Chanterelle salad recipe can include seafood, or it can just consist of vegetables. The invariable ingredient that any recipe includes is carrots. You can simply boil it and add it to a salad, or take a ready-made Korean carrot, it all depends on your taste. Carrots make the salad reddish in color, hence the name itself - "Chanterelle".

This recipe stands out for its rich and savory taste.

Tip: “To make the salad look as festive as possible, it is always recommended to use grated carrots as the top layer. The decoration can be anything, anything that your imagination will allow you to come up with. It is best to make a salad, in its original form - foxes. "

For cooking you will need:

Two cooked chicken breasts;
Three pickled cucumbers;
Garlic (two prongs);
190 grams of Korean carrots;
190 grams of hard cheese;
Greens (in small quantities);
Mayonnaise or sour cream;
Ground black pepper (added to the dressing).

Preparation:

Chicken breasts are thoroughly washed and cooked in salted water until tender for 10-15 years.
Wait until the boiled breast has cooled down and cut into strips.
The garlic should be passed through a press.
The cheese is grated using a large grater.
Cucumbers are also cut into strips.

Dish decoration

For a simple family feast, in order to save time, it is enough to mix all the ingredients that the recipe describes, season with sour cream or mayonnaise and the chanterelle salad can be considered ready.

Your imagination will help you in the design. Take a large platter and place some of the sliced breast on the bottom. The first layer is well seasoned with mayonnaise, to which you previously added garlic. Next, cucumbers are laid out and sprinkled on top with half of the total amount of grated cheese. The second layer is lubricated with mayonnaise as well as each subsequent one. The dish is shaped on the plate so that the salad looks like a fox. The final touch to the recipe is adding carrots and cheese as the top-most layer of the salad. To make the Chanterelle salad have eyes and a nose, you can use olives.

Tip: "If your recipe does not include boiling carrots, then it is best to grate them on a larger grater."

Chanterelle salad with herring

You will need the following ingredients for cooking:

Four potatoes;
Two carrots;
One onion;
Two fillets of herring;
Olives;
Two eggs;
200 grams of champignons;
Oil (for frying);
Mayonnaise (for dressing).

Preparation:

Cook eggs, carrots and potatoes in different pots with salted water. After the food is ready, let it cool for a while.
In the meantime, cut the onion into cubes. Heat the oil in a skillet and then saute the onions until golden brown.
Champignons are also diced and then fried with onions.
The contents of the pan are sprinkled with salt and pepper to taste, then covered with a lid and fried until tender.
Separate the shells from the cooled eggs, peel the potatoes and carrots.
Grind the potatoes and carrots with a coarse grater.
The herring fillet is cut into cubes.

Registration:

On a wide dish, the first layer is placed herring and seasoned with mayonnaise. Further, the mushrooms fried with onions lie down. All this is carefully trimmed and sprinkled with potatoes on top. Then you can dream up. And thus, the grated potato turns into ears and a tail for the chanterelle. This is all done very carefully and carefully, then the design will look much more attractive. After that, everything is thickly covered with carrots so that the previous layers are not visible. The ears and tail are covered with carrots on the sides, we do not touch the middle. The olives are cut in two. One of the halves will be the spout. Finely grated egg white will serve as eyes. Chanterelle salad is ready to serve. Your guests will be very satisfied, use this recipe and your imagination will be appreciated.

Chicago salad

The "Chicago" salad is a novelty that came to us from American chefs. "Chicago", like the Chanterelle salad, can be prepared in layers or simply mix all the ingredients. The recipes are the same in complexity and both do not require strict adherence to the recipe. You can experiment with the ingredients using this recipe and apply whatever your taste and taste preferences suggest.

For cooking you will need:

Asparagus - 50 grams;
Tomatoes - 200 grams;
Green beans - 40 grams;
Pickled mushrooms - 50 grams;
Carrots - 30 grams;
Goose liver - 30 grams;
Mayonnaise (to taste);
Parsley;
Salt.

Preparation:

Boil thoroughly washed carrots for half an hour, then let them cool and cut into strips.
Next, the asparagus and beans are boiled. In time it takes 15 minutes. The vegetables are cooled, then the asparagus head and beans are cut into small pieces.
Bile tributaries are separated from a well-washed goose liver. Boil the liver for 10 minutes, then let cool for a while and cut into slices.
All ingredients included in the recipe: Goose liver, carrots, asparagus, green beans, rinsed and diced pickled mushrooms, season with the amount of mayonnaise you want and salt.
Wash the tomatoes thoroughly. Around the stalk, carefully, so as not to spoil the product, an incision is made. Then all the pulp with seeds is selected.
Tomatoes prepared for the filling are filled with pre-prepared contents from vegetables and goose liver.
Typically, Chicago salad is served by spreading the tomatoes on a flat round dish.
As a decoration, use chopped parsley or other greens, which your imagination will tell you.

Chicago salad prepared in layers

For cooking you will need:

Smoked chicken breast;
Hard cheese - 100 grams;
Onion- 2 pcs.;
Cool eggs - 4 pcs.;
Champignons - 400 grams;
Tomatoes - 2 pcs.;
Mayonnaise;
Greens;
Cucumber.

Preparation:

Separate the skin from the chicken and cut into cubes.
Grate cheese with eggs on a small grater.
Fry the boiled mushrooms with onions.
Cut the tomatoes into rings.

Chicken, ½ part mushrooms with onions. Lubricate with mayonnaise.
Cheese, some eggs and mushrooms with onions. Also grease with mayonnaise.
Remaining eggs and tomatoes, sliced into rings.
You can show your imagination in decorating the tops. Herbs and cucumbers are used as ingredients.

After preparing this recipe, the Chicago salad needs time to infuse.

Today we will consider with you several original and delicious recipes preparation of an unusual, bright, beautiful and tasty salad called "Chanterelle". It is quite simple to prepare, but it will easily decorate any feast and cheer everyone up with just one look!

"Chanterelle" salad with Korean carrots

Very easy to prepare but insanely tender and delicious salad... See for yourself!

Ingredients:

chicken fillet - 2 pcs.;
pickled cucumbers - 3 pcs.;
Korean carrots - 200 g;
hard cheese - 200 g;
garlic - 2 cloves;
greens - optional;
mayonnaise - for dressing;
pomegranate kernels - for decoration.

Preparation

How to cook Chanterelle salad? To begin with, take the chicken fillet, rinse, dry and boil in slightly salted water until tender. Then, cool and disassemble the meat into fibers, or cut into thin strips with pickled cucumbers. Next, rub the cheese on a coarse grater. We mix cucumbers in a salad bowl, Korean carrots, squeezed garlic, cheese, season with mayonnaise and enjoy the amazing taste of this simple dish... Before serving, you can decorate the Chanterelle salad with pomegranate nucleoli!

"Chanterelle under a fur coat" salad

Everyone knows the popular dish “Herring under a fur coat”. But some people don't like beets, so we suggest you diversify your usual salad a little and try something new.

Ingredients:

salted herring - 1 pc .;
canned or salted mushrooms - 200 g;
onions - 2 pcs.;
potatoes - 3 pcs.;
carrots - 3 pcs.;
mayonnaise - for dressing.

Preparation

To prepare the "Chanterelle in a fur coat" salad, we take salted herring, clean, separate from the bones and cut into small pieces. Next, cut the mushrooms and onions into thin strips. Lightly fry one half of the onion with mushrooms, and the other half with carrots grated on a coarse grater. Wash the potatoes and boil them in their uniforms. Then clean and grate. Next, lay out the prepared ingredients in layers in the following order, not forgetting to coat everything with mayonnaise. So, put pieces of herring on the bottom of the salad bowl, then onions fried with mushrooms, then boiled potatoes and cover everything with a red cap of carrots and onions on top.

We coat with mayonnaise and put in the refrigerator for 2 hours - for impregnation.

After the lapse of time, the salad "Chanterelle with herring" is ready, enjoy your health!

Salad "Under a chanterelle fur coat"

Ingredients:

boiled chicken fillet - 2 pcs.;
pickled mushrooms - 200 g;
onions - 2 pcs.;
egg - 3 pcs.;
mayonnaise - for dressing;
Korean carrots - 300 g;
vinegar, salt, sugar - to taste.

Preparation

Boil the chicken fillet in slightly salted water and cut into small pieces. We also boil the eggs and peel them. Cut the mushrooms into cubes. Peel the onions, cut into half rings and marinate. To do this, put them in a bowl, salt them a little, sugar and, sprinkling with vinegar, keep them for 5 minutes, covering them tightly with a lid.

Then, we decorate our salad as desired, giving it the look of a chanterelle. To do this, sprinkle the breast with a little crumbled yolk, and the tip of the tail with grated protein, make the eyes from fresh cucumber, and the nose from black pepper.

Here we have such a beautiful, appetizing, bright and tasty salad!

We offer you to try the Chanterelle salad - it's fast, satisfying and tasty! This salad does not require a lot of effort, but the result will pleasantly surprise you. Also, this salad does not need large expenses, we can even say that it is a budget option, since every housewife always has a lot of products in the refrigerator. This is a wonderful salad that everyone will like - both adults and children.

There are many variations and varieties this salad, the main ingredient always remains irreplaceable - carrots, which are undoubtedly very healthy and tasty. Carrots can be fresh, boiled or Korean - here each housewife chooses to her taste. Additional ingredients can be both familiar to us vegetables and sausage, and seafood, dried apricots and sesame seeds.

When preparing "Chanterelles" you can show your imagination and creativity, but it is best to make such a salad with children, because it can be made out both in portions for each person, and in the form of a chanterelle.

How to cook chanterelle salad - 15 varieties

"Chanterelle" salad with mushrooms

Delicious salad that will delight everyone. You can "collect" it in a place with a child, from which it will become even tastier.

Ingredients:

Bulb onions - 1 pc.
Ham 300 gr.
Hard cheese- 50 gr.
Olives - 50 gr.
Mayonnaise to taste
Champignons - 300 gr.
Carrots - 3 pcs.
Eggs - 3 pcs.
Salted cucumbers- 3 pcs.
Potatoes - 4 pcs.

Preparation:

Boil the mushrooms in salted water and chop finely.
We boil potatoes and carrots in their uniforms, then cool. When the vegetables are cool, rub them on a coarse grater. We do the same with boiled eggs.
Peel the pickled cucumbers and finely cut into cubes. Chop the onion, then pour boiling water over it to get rid of the bitterness.
We chop the ham, and we cut the olives first along, then across (this way it will be more convenient to "draw" them).
Rub the cheese on a fine grater.
We take wide dish and spread in layers: first potatoes, then ham, after mushrooms with onions, then eggs with cucumbers. Grease each layer with mayonnaise.
From above, we begin to create the appearance of a chanterelle - from carrots, olives and cheese.

Sly Chanterelle salad with Korean carrots

Similar salad to classic version, but boiled chicken fillet gives tenderness and lightness.

If you want to make this salad a dietary one, steam the chicken and use low-fat cream instead of mayonnaise.

Ingredients:

Boiled chicken breast fillet - 2 pcs.
Pickled cucumbers - 3 pcs.
Korean carrots - 200 gr.
Cheese - 200 gr.
Garlic - 2 cloves
Mayonnaise
Greens

Preparation:

Boil the fillet in salted water, cool and cut into strips. Cut the cucumbers into strips, grate the cheese. Pass the garlic through a press and combine with mayonnaise. Such a salad can be served in a common salad bowl, or it can be done in portions.

If served in a salad bowl: mix fillet, cheese, cucumbers and carrots, season with mayonnaise and stir. If serving in portions: put in layers in salad bowls, wine glasses or glasses and add mayonnaise between layers.

Portion salad "Chanterelle"

A very tasty salad for those who follow their figure. Olive oil goes well with all ingredients.

For salad, Extra virgin olive oil is best suited, which will only have a positive effect on your body.

Ingredients:

Chicken breast fillet - 2 pcs.
Korean carrots - 200 gr.
Cheese hard varieties- 200 gr.
Pickled cucumbers - 3-4 pcs.
Pickled mushrooms (honey agarics) - 200 gr.
Garlic - 2 cloves
Olive oil for dressing
Greens to taste
Salt to taste

Preparation:

Boil the chicken fillet in salted water until tender, then cool. Grate cheese on a coarse grater. Peel the garlic.
Chop or tear the chicken breast into fibers. Cut the cucumbers into strips. Pass the garlic through a press. Wash greens, dry and chop finely. In a deep bowl, combine chicken, Korean carrots, cucumbers, cheese, honey mushrooms, garlic and herbs.
Salt to taste and mix well. Before serving, season the "Chanterelle" salad with oil.
You can serve the salad in portions; for this, put the products in wine glasses or small salad bowls in layers: breast, carrots, honey agarics, cucumbers, cheese. Combine the garlic with olive oil and pour on top. Decorate with herbs.

"Chanterelle" salad with noodles

A budget version of your favorite salad. The noodles make it even more satisfying and delicious. Perfect for a party or a picnic in nature.

Ingredients:

Noodles (vermicelli fast food, 1 pack) - 60 gr.
Carrots - 1 pc.
Chicken egg - 2 pcs.
Garlic - 1-2 teeth.
Mayonnaise - 150 gr.
Milk - 2 tbsp. l.

Preparation:

The vermicelli should be broken as small as possible.
Sprinkle with vermicelli spices.
Mix 2 tablespoons of mayonnaise with 2 tablespoons of mayonnaise. tablespoons of milk, add to the noodles and mix well.
Set aside for half an hour to steam.
Hard-boiled eggs, clean.
Peel and grate the carrots on a "Korean" grater.
Add eggs, grated on a coarse grater, carrots and mayonnaise mixed with chopped garlic to the swollen noodles.
Mix everything well.
Line a deep salad bowl with cling film.
Put the salad in a salad bowl, tamp it well and let it brew for another half an hour.
Gently turn the salad onto a dish and remove the foil.

Crab sticks pair well with carrots, which is why this salad is so delicious. After one portion, you want more and more.

Ingredients:

Crab sticks - 200 gr.
Korean carrots - 150-170 gr.
Olives - 10 pcs.
Eggs - 2 pcs.
Salt (optional)
Mayonnaise (to taste)

Preparation:

Cut into cubes crab sticks and circles of olives.
Boil eggs, cool and also cut into cubes
Place the Korean carrots in a bowl.
Mix salad with mayonnaise, salt if necessary.
Serve the salad right away.

Very simple chanterelle salad

A salad that doesn't look like what we're used to. Very simple but delicious. It can be served as a separate dish or stuffed with vegetables, for example, zucchini or eggplant.

Instead of mayonnaise with palm oil, you can use regular mayonnaise with the addition of heavy cream or sour cream.

Ingredients:

Fresh carrots - 5 pcs.
Garlic - 4 cloves.
Palm oil mayonnaise
Salt and pepper

Preparation:

Wash and peel the carrots. Peel 4 cloves of garlic.
Grind the carrots and garlic in a meat grinder, add salt and pepper to taste.
Season with mayonnaise.

A salad that will please the gourmet and the child. Delicious, satisfying and easy to prepare.

Instead of dried chanterelles, you can use pickled or fresh ones, which must be washed well and fried in vegetable oil.

Ingredients:

Carrots - 1 pc.
Dried chanterelles - 20 gr.
Lemon juice - 1 tablespoon
Turmeric - 0.5 tsp
Linseed oil - 1 tsp
Black pepper, celery (or sea) salt - to taste
Green onions- several feathers
Lettuce leaves - for decoration

Preparation:

Soak the mushrooms in cold clean water for several hours or overnight. Squeeze out. Cut into small pieces.
Grate carrots for Korean carrots using a fine shredder attachment.
Finely chop the green onion.
Mix flaxseed oil, lemon juice and turmeric.
Gently mix all the ingredients in a salad bowl. Season with salt and black pepper to taste. Stir again.

Registration:

Put the chanterelle carrot salad on a lettuce leaf and serve.

This is a completely different salad from the "Herring under a fur coat with beets". Mushrooms add a touch of piquancy. Very tasty and satisfying, which will become a favorite salad for the whole family.

Ingredients:

Herring fillet - 2 pcs.
Mushrooms - 300 gr.
Boiled potatoes - 4 pcs.
Boiled carrots - 2-3 pcs.
Onions - 1 pc.
Mayonnaise
Pitted olives - half a can
Boiled eggs - 2 pcs.
Vegetable oil for frying

Preparation:

Cut the onion into small cubes and fry over low heat.
Chop the mushrooms, add to the onion and fry until tender.
Peel and coarsely grate potatoes and carrots.
Cut herring into cubes
Lay out the salad in layers - herring, then mayonnaise. Put the mushrooms and onions on top. Followed by potatoes from which we form the appearance of a chanterelle. Coat with mayonnaise and lay out the last layer - carrots.
Grate eggs on a fine grater, cut olives into small strips. Make ears, nose, tail from olives, from eggs - white fluff on the face. We also make eyes from olives.

To make boiled vegetables easy to peel, you need to pour them after cooking cold water... After that, the skin is easily removed.

Delicious and unusual salad. duck breast makes it festive and special. Having tried it once, you will no longer want to eat another "Chanterelle".

Ingredients:

Boiled or baked duck breast - one large
Pickled mushrooms - 5-6 tablespoons
Hard cheese, spicy - 300 gr.
Boiled potatoes - 2 pieces, if small - 3 pieces.
Korean carrots - 250 gr.
Onion - one small
Garlic - a couple of cloves
Eggs - 4 pcs.
Olives and olives - 10 pieces each
Mayonnaise
Dill, parsley - a few branches

Preparation:

For a salad with mushrooms and duck fillets, the breast must be boiled or baked in foil and finely chopped.
Grate potatoes, hard-boiled eggs and cheese.
Cut the mushrooms into arbitrary pieces, but not coarsely.
Chop the onion (preferably a sweet salad onion).
Crush the garlic with a knife, and then chop finely (it is undesirable to pass through a press)
If olives and olives are pitted, chop them with a knife, if with pits, first free them from the pits.
Chop the greens very finely and mix with mushrooms and duck, add onion and garlic there.
Now lay out the salad in layers. Each layer should be lightly pressed with palms, but without fanaticism, it is not necessary to tamp. Then the pressed layer should be lightly greased with mayonnaise.

Lay out half of the carrots in the first layer
The second layer is half of the potatoes and cheese.
The third is olives + olives (half).
The fourth layer is half of all eggs.
The fifth is a mixture of mushrooms, duck and herbs.
Sixth - eggs (what's left).
Seventh - olives + olives.
Eighth - potatoes and cheese.
And the "fur coat" of carrots completes everything.

Cover with plastic wrap and refrigerate for four hours.

You can decorate the salad with small pickled mushrooms and herbs.

An interesting salad that will become a highlight on the festive table. Dried apricots and apples add a sweet flavor that goes well with carrots. Instead of walnuts you can use peanuts or seeds.

Ingredients:

Carrots - 2 pcs.
Dried apricots - 250-300 gr.
Walnuts - 200-250 gr.
Green apples - 2 pcs.
Garlic - 3 cloves
Mayonnaise
Salt, pepper, herbs

Preparation:

Wash and dry dried apricots.
Grate fresh carrots.
Cut dry dried apricots into small cubes and add to carrots.
Chop walnuts and add to carrots with dried apricots.
Cut the apple into small cubes and add to the bowl with the rest of the ingredients.

Salad dressing:

Squeeze garlic to mayonnaise and mix well.

Season the salad with the dressing, mix well, add spices to taste and put in a beautiful salad bowl.

Decorate with herbs and refrigerate for several hours to soak the salad.

Fox tail salad

Delicious salad that looks very nice on the festive table.

Ingredients:

Red beans in own juice- 200 gr.
Korean carrots - 100-150 gr.
Smoked sausage - 150 gr.
Onions - 1 pc.
Champignons - 200-250 gr.
Mayonnaise - 200 gr.
Salt to taste.

Preparation:

Chop the onion, finely chop the mushrooms, fry all this in vegetable oil.
Cut the sausage into thin strips, add the Korean carrots.
Drain the water from the beans.
Combine everything, mix, season with mayonnaise. Salt.
Decorate with Korean carrots. Add greens if desired.

"Chanterelle" salad with baked chicken fillet

Modified recipe classic salad... The baked chicken fillet gives a special one that cannot be compared with anything else.

Ingredients:

Baked chicken fillet - 100 gr.
Pickled cucumbers - 2 pcs.
Korean carrots - 200 gr.
Cheese - 75 gr.
Garlic - 2 cloves.
Mayonnaise or sour cream
Greens to taste

Preparation:

Place the carrots in a deep bowl.
Finely chop the cucumbers and add to the carrots.
Grate the cheese on a coarse grater and add to the rest of the ingredients.
Bake the chicken breast beforehand. Cut into small cubes and add to the ingredients. Squeeze out the garlic and add mayonnaise or sour cream. Mix everything well and decorate with herbs.

Bake the breast in foil, after rubbing the meat with your favorite spices. You don't need to add salt to the salad, since carrots, chicken fillets, and cucumbers are already spiced.

Vegetarian "Chanterelle"

Delicious and healthy salad! Perfect for a picnic.

If you want to make it more dietary and healthy, all vegetables can be cooked in a steam bath.

Ingredients:

Carrots - 300 gr.
Cauliflower - 200 gr.
Potatoes - 200 gr.
Zucchini - 200 gr.
Sour cream - 200-300 gr.
Vegetable oil
Salt pepper
Dill for decoration

Preparation:

Boil all vegetables, except zucchini, until tender. Cool, remove the skin and grate.
Cut the zucchini into thin strips and fry in vegetable oil. Mix potatoes, zucchini, cauliflower and half a carrot. Season with salt, pepper, add sour cream and mix well.
Place the salad in a flat bowl and shape it into a hemisphere. Top it up tightly with the remaining carrots and garnish with herbs.

"Chanterelle" salad

The classic recipe for this salad. Delicious, easy to prepare, beautiful, and most importantly - not a single family member will be hungry.

Ingredients:

Chicken fillet - 2 pcs.
Fresh cucumbers - 2-3 pcs.
Korean carrots - 200 gr.
Cheese - 200 gr.
Garlic - 2 cloves
Mayonnaise
Greens

Preparation:

Boil the chicken fillet in salted water until tender, cool, then disassemble it into fibers with your hands.
Cut the cucumbers into thin strips.
Grate cheese on a coarse grater.
Mix chicken fillet, cheese, cucumbers, Korean carrots, add garlic and finely chopped greens passed through a press. Season with mayonnaise, stir and let it brew for a few minutes.

Marine "Chanterelle"

A salad that will undoubtedly be the king on your table. Guests will be pleasantly surprised by this combination of ingredients. This is a completely unusual variation of the "Chanterelle" salad, which you will remember for a long time.

Ingredients:

Marinated shrimps - 200 gr.
Pickled mussels - 100 gr.
Pickled squid rings - 100 gr.
Fresh cucumber- 2 pcs.
Korean carrots - 400 gr.
Olive oil for dressing
Spices to taste
Sesame seeds for decoration

Preparation:

Cut the squid rings in half to make stripes. Wash cucumbers, do not peel, cut thinly along the entire length. To make it easy, you can use a vegetable peeler. Pour the cucumber strips with cold water, let them stand for about 20 minutes.
Meanwhile, in a bowl, mix the seafood and add the olive oil. Mix well, add spices. Put in a slide on a plate. Drain the cucumbers and pat dry with a paper towel. In a clean bowl, it's easy to mix cucumber strips and carrots. Without squeezing strongly, randomly place vegetables on seafood. Drizzle with olive oil.
Heat a dry skillet and heat the sesame seeds on it. Decorate the finished salad with sesame seeds.

I cook the salad "Chanterelle" from chicken and Korean carrots for
10 minutes. I really like this salad, it is hearty and tasty. Composition
products are minimal. And also this good way attach, for example, a piece
boiled or baked breast.

You can have a great dinner with such a salad, it is not inferior in satiety or.

How to make Korean chicken and carrot "Chanterelle" salad

Products:

Boiled chicken breast - 1 pc
Korean carrots - 200 gr
Pickled cucumbers - 3-4 pieces
Hard cheese - 70 gr
Garlic - 2 cloves
Mayonnaise - 3-4 tbsp
Greens

Preparation:

Cut the boiled breast and pickled cucumber into small cubes, put in a bowl. Add Korean carrots, garlic, grated cheese and mayonnaise. I don't leave carrots in long strips, I cut them into smaller strips, it's more convenient for me. Mix everything well, sprinkle with finely chopped herbs before serving.

If you like to cook Korean carrots yourself, here is the recipe for how I cook them. Try it.

Such a salad will compete with traditional festive
salads, and cook, which is important, instantly. Before the holidays, each
minute is expensive, isn't it? So I advise you to definitely cook it and
estimate.

To prepare the "Chanterelle" salad with Korean carrots, we need:

2 chicken breast fillets;

200 g of Korean carrots;

200 g of hard cheese;

3-4 pickled cucumbers;

2 cloves of garlic;

Mayonnaise for dressing;

Greens to taste;

Salt to taste.

Boil the chicken fillet in salted water until tender, then cool. Grate cheese on a coarse grater. Peel the garlic.

Chop or tear the chicken breast into fibers. Cut the cucumbers into strips. Pass the garlic through a press. Wash greens, dry and chop finely. In a deep bowl, combine chicken, Korean carrots, cucumbers, cheese, garlic and herbs.

Salt to taste and mix well. Before serving salad "Chanterelle" season with mayonnaise.

You can serve the salad in portions; for this, put the food in wine glasses or small salad bowls in layers: breast, carrots, cucumbers, cheese. Combine garlic with mayonnaise and place between layers. Decorate with herbs. The "Chanterelle" salad with Korean carrots and chicken is very tasty.

Bon Appetit!

Chanterelle salad with Korean carrots - original salad which does not require a lot of effort, but the final result will exceed all your expectations. Also, this salad does not need large expenses, we can even say that this is a budget option, since every housewife always has a lot of products in the refrigerator. This is a wonderful salad that everyone will like - both adults and children.

There are many variations of this dish available, but spicy carrots are always the main irreplaceable component. Suitable as additional components fresh vegetables, sausage, seafood and meat. Editorial office Quick Recipes»Prepared for you a selection of recipes for making Chanterelle salad with Korean carrots. Below you can see these recipes. Also, our authors offer you to cook delicious.

Chanterelle salad with Korean carrots classic recipe

Ingredients:

Chicken breast fillet - 200 grams;
Korean carrots - 100 grams;
Hard cheese - 100 grams;
Pickled cucumbers - 1-2 pieces;
Garlic - 1 Clove;
Greens to taste;
Mayonnaise to taste;
Salt to taste.

General characteristics:

Cooking time: 30 minutes;
Servings: 3;

Cooking method:

To prepare this salad, prepare all the ingredients. Boil the chicken fillet in salted water until tender and cool.
Cut the cucumbers into small strips and place in a salad bowl. Add the diced chicken fillet.
Grate the cheese on a coarse grater. Place in a salad bowl. Add Korean carrots.
Add mayonnaise, chopped herbs and salt to taste. Mix thoroughly. Chill the salad before serving.

Chanterelle salad with chicken fillet

Ingredients:

2 chicken breast fillets;
200 gr. Korean carrots;
200 gr. hard cheese;
4 pickled cucumbers;
2 cloves of garlic;
mayonnaise for dressing;
greens to taste;
salt to taste.

General characteristics:

Cooking time: 35 minutes;
Servings: 5;

Cooking method:

Boil the chicken fillet in salted water until tender, then cool. Grate cheese on a coarse grater. Peel the garlic.
Chop or tear the chicken breast into fibers. Cut the cucumbers into strips. Pass the garlic through a press. Wash greens, dry and chop finely. In a deep bowl, combine chicken, Korean carrots, cucumbers, cheese, garlic and herbs.
Salt to taste and mix well. Before serving salad "Chanterelle" season with mayonnaise.
The salad can be served in portions; for this, put the food in wine glasses or small salad bowls in layers: breast, carrots, cucumbers, cheese. Combine the garlic with mayonnaise and place between layers. Decorate with herbs.

Chanterelle salad with pickled cucumbers

Ingredients:

mayonnaise 200 gr.;
chicken fillet 300 gr.;
Parmesan cheese or other hard cheese 150 gr.;
vegetable oil;
ready-made Korean carrots 200 gr .;
pickled cucumbers 3 pieces;
garlic 2 cloves;
ground black pepper;
salt.

General characteristics:

Cooking time: 25 minutes;
Servings: 3;

Cooking method:

Chicken fillet, rinse in water, dry. Rub with salt and pepper. Next, coat with mayonnaise. Wrap in aluminum foil. We give 15 minutes to marinate. We send it to the oven for 25 minutes at a temperature of 180 degrees.
We take it out, cool it down. We disassemble into fibers. Additionally cut into slices across the fibers. Cucumbers, wipe off the brine, cut lengthwise and further in half rings.
Grate Parmesan cheese with large holes. Chop two cloves of garlic with a knife.
Combine chicken fillet, cucumbers and garlic in a separate bowl. Add cheese, half of the Korean carrots, ground pepper and mayonnaise. We mix. We try, add salt if necessary.
We put it in a salad bowl, and on top we spread the second part of the Korean carrots. With a slight hint of a red fox coat. Before serving, the dish must be kept in the refrigerator for a couple of hours.

Chanterelle salad with Korean carrots and cheese

Ingredients:

1 chicken breast fillet;
150 g Korean carrots;
150 g hard cheese;
3 pickled cucumbers;
2 cloves of garlic;
mayonnaise for dressing;
greens to taste;
salt to taste.

General characteristics:

Cooking time: 30 minutes;
Servings: 2;

Cooking method:

Boil the chicken fillet in water with the addition of salt until tender, then cool. The cheese should be grated on a coarse grater. Peel the garlic.
Chop or tear the chicken breast into fibers. Cut the cucumbers into strips. Pass the garlic through a press. Wash greens, dry and chop finely.
In a deep bowl, combine chicken, Korean carrots, cucumbers, cheese, garlic and herbs. Salt to taste and mix well. Before serving, season the Chanterelle salad with mayonnaise.

Chanterelle salad with Korean carrots

Ingredients:

Korean carrots - 200 gr.;
Boiled chicken breast - 300 gr.;
Green radish or daikon - 150 gr.;
Purple onion - 1 pc.;
Pickled cucumbers - 2 pcs.;
Mayonnaise to taste.

General characteristics:

Cooking time: 20 minutes;
Servings: 3;

Cooking method:

To prepare the salad, you should boil the chicken breast in advance. Cut the chilled chicken fillet into small pieces.
Green radish or daikon should be grated for Korean carrots. Peel the onion and finely chop it.
Cut the pickled cucumbers into strips. Drain the liquid from the Korean carrots, if they are too long, cut them in half. Combine all the ingredients in a convenient salad bowl. Add mayonnaise. Chill the salad before serving.

Chanterelle salad with spicy carrots and crab sticks

Ingredients:

Crab sticks - 200 gr.
Eggs - 3 pcs.
Korean carrots - 150 gr.
Mayonnaise, salt.
Olives - 10 pcs.

General characteristics:

Cooking time: 15 minutes;
Servings: 2;

Cooking method:

Prepare necessary ingredients... Cut the thawed crab sticks into large cubes. Chop the boiled eggs in the same way.
Carrot strips, squeeze out excess marinade, cut into smaller pieces.
Place the ingredients in a bowl, season with the sauce, stir and serve.

Chanterelle salad with mushrooms

Ingredients:

hard cheese - 150 gr.;
champignons - 300 gr.;
ham - 300 gr.;
chicken egg - 3 pcs.;
pickled cucumbers - 3 pcs.;
potatoes - 4 pcs.;
Korean carrots - 300 gr.;
mayonnaise to taste;
olives - 50 gr.

General characteristics:

Cooking time: 35 minutes;
Servings: 5;

Cooking method:

First, you need to boil the mushrooms in salted water and cut them into thin slices. Boil the potatoes until tender. After that it will need to be cooled.
After that, the vegetables must be chopped on a coarse grater. You should also do with boiled eggs.
Pickled cucumbers must be peeled and cut into small cubes. Now you need to chop the onion and pour over it with boiling water to get rid of the bitterness. After that, you should finely chop the ham, and chop the olives in a special way: first cut in half, and then into transverse slices.
Three cheese on a coarse grater. Then the salad must be laid out in layers in the following order: potatoes, ham, mushrooms with onions, eggs with cucumber. In this case, each level must be carefully smeared with mayonnaise. Let's make the topmost layer in the form of a chanterelle made of cheese, olives and carrots. Put the prepared salad in the refrigerator for soaking.

Smoked Chicken and Korean Carrot Salad

Ingredients:

Smoked chicken meat - 400 gr.
Egg - 4 pcs.
Cheese - 200 gr.
Cucumbers - 4 pcs.
Korean carrots - 250 gr.
Mayonnaise to taste.

General characteristics:

Cooking time: 25 minutes;
Servings: 5;

Cooking method:

Peel the smoked chicken meat and cut into cubes. Boil and grind the eggs.
Peel the cucumber and cut into cubes. Grate the cheese. Now we collect the salad.
Put eggs with a mayonnaise mesh on the bottom. Then the chicken, on top - put the cucumbers, cover them with Korean carrots and finish with a layer of cheese. We coat everything except cheese with mayonnaise.

Korean carrots have managed to fall in love with many for their sweet taste, pungency and piquancy. Initially, it was an independent snack, with which we only supplemented and enriched festive table... However, now it is increasingly used as an ingredient in various salads, it is added to recipes, where it plays a key role.

For salads, it is better not to use purchased Korean carrots, but to make them yourself. This is a very straightforward process.
Any chicken can be used in this salad. For a more piquant taste, meat can be smoked or baked with spices. For more light meal the chicken can simply be boiled.
The main dressing of this salad is mayonnaise. It is better to use it at home. Since the taste of the salad becomes more delicate with it.