Chicken Salad with Korean-Style Carrots and Mushrooms
Simple yet full of flavor, this chicken salad combines tender meat, Korean-style carrots, eggs and fried mushrooms. Serve it mixed in a salad bowl or arrange it in layers using a food ring. Marinated mushrooms can replace the fried ones.
Updated : 28 September, 2026
Easy
About 30 min.
Ingredients
250 grams
Chicken fillet
150 grams
Korean carrot
2
Eggs
1
Onion
250 grams
Champignon
20 grams
Vegetable oil
50 grams
Mayonnaise
to taste
Greens
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. The proportions are approximate, so you can add slightly more or less of each ingredient according to what you have and your preference.
Step 2
Cook the chicken and eggs beforehand. Boil the eggs for approximately 7–8 minutes, then transfer them to cold water to cool. Place the chicken fillet in boiling lightly salted water and cook for approximately 30 minutes. Leave the cooked chicken and eggs to cool completely, then peel the eggs.
Step 3
Peel and finely chop the onion. Clean the button mushrooms thoroughly, pat them dry and slice them, keeping the pieces fairly large as they will shrink during cooking. Heat a little vegetable oil in a frying pan and cook the mushrooms with the onion for 7–10 minutes, until the moisture has evaporated. Season lightly with salt, then leave to cool.
Step 4
Cut the chicken into small cubes and add the chopped eggs.
Step 5
Add the cooled mushrooms and Korean-style carrots.
Step 6
Dress all the ingredients with mayonnaise, transfer to a salad bowl and serve. If desired, chill briefly before serving so all the ingredients are at the same temperature, and season with a little ground black pepper.
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