Chicken Salad with Corn, Korean-Style Carrots and Cucumber
Quick and easy to prepare, this chicken salad combines sweet corn, crisp cucumber and tangy Korean-style carrots. If the chicken is cooked ahead, the salad takes about 15 minutes to assemble.
Updated : 02 October, 2026
Easy
About 20 min.
Ingredients
200 grams
Chicken
150 grams
Korean carrot
70 grams
Canned corn
100 grams
Cucumber
to taste
Salt
2 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use any part of the chicken, such as thighs, drumsticks or breast fillet. Drain the canned corn thoroughly. Drain any excess marinade from the Korean-style carrots as well.
Step 2
Place the chicken fillet in boiling salted water and bring back to a boil. Skim off any foam that forms and cook over medium heat until completely cooked through. Remove the chicken from the broth and leave it to cool. If preferred, you can bake or pan-fry the chicken instead.
Step 3
Cut the chicken fillet into small cubes. If using another part of the chicken, remove the skin and bones first, then cut the meat into similar-sized pieces.
Step 4
Cut off the ends of the cucumber and dice it finely. If the skin is thin, undamaged and not bitter, there is no need to peel it.
Step 5
Place the Korean-style carrots, cucumber, chicken and corn in a suitable salad bowl. If desired, add finely chopped parsley or dill. Add mayonnaise to taste and mix thoroughly.
Step 6
Garnish with fresh herbs if desired and serve.
Author note
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