Salad with Chicken Breast and Korean Carrot
Original, spicy, simple, and quick! Salad with chicken breast and Korean carrot is suitable for any table. Adding Korean carrot gives a spicy, interesting flavor.
Updated : 28 October, 2025
Easy
About 30 min.
Ingredients
300 grams
Chicken breasts
150 grams
Korean carrot
1
Bell pepper
1
Cucumber
3
Eggs
30 grams
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Boil chicken breast fillets and eggs in advance. Wash vegetables well. Use store-bought or homemade Korean carrots.
Step 2
To boil chicken fillet: bring water to a boil in a pot, add salt, then cook the chicken 30 minutes at low simmer. Cool and dice the fillet.
Step 3
Cut Korean carrots slightly smaller than usual, if preferred you can leave as-is.
Step 4
In a bowl, combine chicken and Korean carrots. Dice cucumber and add. Taste cucumber first; bitter pieces can spoil the salad.
Step 5
To boil eggs: place in cold water, cook 9 minutes after boiling, then cool in cold water. Peel, chop, and add to salad. Dice bell pepper and add.
Step 6
Add some mayonnaise and mix well. Taste before adding extra salt, as Korean carrots may already be salty. Chill salad before serving.