Smoked Chicken Salad with Korean Carrots and Corn
Very simple, delicious, and quick dinner salad - no mayo needed! Made in just 5 minutes from ready-to-eat ingredients. It has a bold and spicy flavor thanks to the Korean-style carrots. The sour cream dressing keeps it light and less caloric.
Updated : 05 August, 2025
Easy
About 20 min.
Ingredients
150 grams
Smoked chicken
100 grams
Korean carrot
100 grams
Canned corn
1
Cucumber
Sauce
3 tablespoon
Sour cream
0.5 teaspoon
Mustard
1 teaspoon
Lemon juice
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Chicken breast fillet works best - it's leaner. You can use store-bought or homemade Korean carrots. Drain canned corn ahead of time using a sieve.
Step 2
Remove the skin from the chicken breast and cut the meat into large cubes. You can also use boiled, baked, or fried chicken instead of smoked.
Step 3
Wash the cucumber and trim off the ends. Taste it before slicing - bitterness can ruin the salad. If the skin is tough, peel it. Cut it into cubes.
Step 4
In a salad bowl, combine the chopped chicken and cucumber. If the Korean carrots are too long, chop them with a knife or scissors directly into the bowl. Add the corn. Optionally, add fresh herbs to taste.
Step 5
Prepare the dressing: mix sour cream, mustard, and lemon juice. Add salt and pepper to taste. Keep in mind the salad includes salty ingredients like chicken and carrots - don’t over-salt. You can always add more later. You can substitute sour cream with plain yogurt and use mild mustard.
Step 6
Add the dressing to the salad ingredients and mix well. Taste the salad and adjust salt if needed.
Step 7
Transfer the salad to a serving bowl and serve. In one portion, I added rye croutons - they complemented the flavors perfectly. Enjoy!