Chicken salad orange Korean carrots and cheese

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make a salad with chicken, orange, Korean carrots and cheese? Prepare the necessary ingredients for this.

2. STEP 2

   

   For the salad, you need to boil the chicken and eggs in advance. To do this, cook the chicken in boiling water for about 30 minutes. Salt it a little. Cook the eggs for 7-8 minutes in boiling water, then drain the hot water and pour cold water over the eggs. Cool the boiled chicken meat and eggs. Peel the cooled eggs from their shells. Remove the chicken from the broth.

3. STEP 3

   

   The salad can be made simply by chopping and mixing all the ingredients. But for a beautiful presentation, you can lay it out in layers in portions or in a serving ring. The ring must be immediately placed on the plate on which the salad will be served. Place the boiled chicken fillet in the ring as the first layer and press a little to make the layer denser. Lubricate with mayonnaise.

4. STEP 4

   

   Peel the oranges and cut into small cubes.

5. STEP 5

   

   Place a layer of oranges in the ring. There is no need to add mayonnaise here, since the layer is already very juicy.

6. STEP 6

   

   Place the next layer of eggs, grated on a coarse grater. Lubricate with mayonnaise.

7. STEP 7

   

   Place a layer of Korean-style carrots on the eggs and also coat with mayonnaise.

8. STEP 8

   

   Place grated cheese on the top layer. Carefully remove the serving ring from the salad. Salad ready! Cool it slightly before serving. You can decorate the top of the salad with oranges or herbs. Bon appetit!

Comments on the recipe

Natalia M

03.08.2023

4.9

I saw a recipe for chicken orange Korean carrot salad in my feed and immediately decided to make it. Moreover, all the products were at hand. I really liked the salad, it’s so juicy and tasty! I would never have thought that citrus fruits go together with “salty” foods. True, I didn’t have an orange, but I did have a sweet tangerine, and I used that, having first cleaned it of films and seeds. The chicken was in the form of breasts, and they are notoriously dry. The tangerine perfectly soaked the fibers of the breasts, making them juicy. I prepared the Korean carrots myself; they are not very spicy. I laid everything out in layers and let it soak for 20 minutes. Well, it turned out very tasty. There are so many different tastes, sweet, salty and spicy. A whole bouquet) Thank you very much for the new taste!