Chicken Salad with Korean-Style Carrots and Cucumber
Fresh, filling and incredibly flavorful! Chicken, Korean-style carrots, cucumber and eggs create a colorful salad suitable for everyday meals or a festive table.
Updated : 10 September, 2026
Easy
About 30 min.
Ingredients
400 grams
Chicken breasts
3
Eggs
170 grams
Korean carrot
40 milliliters
Vegetable oil
1
Cucumber
1 tablespoon
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. If the chicken breast is frozen, thaw it completely in the refrigerator beforehand. Hard-boil the eggs. You can use store-bought Korean-style carrots or prepare them at home.
Step 2
Rinse the chicken breast and pat it thoroughly dry with paper towels. Rub it on all sides with salt and your preferred seasonings. Ground black pepper, paprika and garlic powder work particularly well; use approximately ½ teaspoon of each.
Step 3
Heat some flavorless vegetable oil in a frying pan and add the chicken breast. Cook over medium heat until golden on one side, then turn it over and cook for another 5–7 minutes, or until cooked through. Transfer the chicken to paper towels and leave it to cool. Alternatively, you can boil the chicken breast.
Step 4
Peel the hard-boiled eggs. Prepare the Korean-style carrots and, if the strips are very long, chop them into shorter pieces. Leave the cooked chicken breast to cool completely.
Step 5
Rinse and dry the cucumber, then cut it into small cubes. Peel it first if the skin is thick, tough or bitter.
Step 6
Cut the eggs into small cubes and add them to the cucumber.
Step 7
Cut the cooled chicken breast into small pieces or pull it into fibers, then add it to the salad bowl together with the Korean-style carrots.
Step 8
Add the mayonnaise and finely chopped fresh herbs. Adjust the amount of mayonnaise according to your preferred consistency.
Step 9
Mix all the ingredients thoroughly until evenly combined.
Step 10
Serve the salad immediately or refrigerate it briefly before serving.
Author note
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