Salad with Korean Carrots and Chicken
Tasty, quick, and simple - perfect for any holiday! The salad with Korean carrots and chicken uses minimal ingredients, but they harmonize wonderfully in flavor. Preparation takes very little time, so it can also be made for an everyday dinner.
Updated : 10 September, 2025
Easy
About 30 min.
Ingredients
300 grams
Chicken fillet
3
Eggs
200 grams
Korean carrot
100 grams
Hard cheese
100 grams
Mayonnaise
to taste
Salt
to taste
Garlic
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can prepare Korean-style carrots yourself or buy them ready-made. Choose cheese to your taste, as long as it grates easily. For aroma, you can add some garlic.
Step 2
For the salad, cook the chicken breast and eggs in advance. Place the chicken in boiling water with a little salt and cook for 25-30 minutes. Boil the eggs in water for 7-8 minutes. Drain the hot water and place the eggs in cold water. Cool the cooked chicken and eggs.
Step 3
Cut the cooled chicken breast into small cubes.
Step 4
The salad will be layered in a serving ring. Place the ring on a plate. First, add the diced chicken as the base layer, press lightly, and spread with mayonnaise.
Step 5
Grate the cheese on a medium or fine grater. Add as the next layer in the ring and spread with a little mayonnaise.
Step 6
Chop the Korean carrots a little finer than they are, so they look neater in the salad. Add them as the next layer and spread with mayonnaise.
Step 7
The final layer is grated eggs. You can grate them whole, but I separated whites and yolks. First, add the grated whites.
Step 8
Then top the salad with grated yolks.
Step 9
Carefully remove the serving ring. Chill the salad in the refrigerator before serving. Enjoy!