"Glutton"– it’s very tasty, satisfying and not very difficult to prepare salad. Good for festive table, especially for a large company. For salad You will need chicken, carrots, onions and pickled cucumbers.
Portions: 12.
Cooking time: 60 minutes.
Let the chicken cook for about 40 minutes, time may vary depending on the chicken used. If you want to get delicious chicken broth, then add onions and carrots during cooking; read more here “Chicken broth”.
While the chicken is cooking, finely chop the onion.
Fry chopped onion in sunflower oil.
After frying, allow excess oil to drain; you should not squeeze out all the oil, as salad It will turn out too dry and lose its rich taste. Place the fried onions in a salad bowl.
Grate the carrots.
Fry until soft in sunflower oil.
Allow excess oil to drain and place in a salad bowl.
By this time the chicken meat should be cooked. The meat must be removed from the broth and cooled. After the meat has cooled, you need to separate it from the bone and chop it finely.
Add the chopped meat to the salad bowl.
Finely chop the pickled cucumbers.
Place the cucumbers in a salad bowl. If there is not enough salt from the cucumbers, you can add additional salt salad.
Separate the meat from the bones and cut it into cubes. Pour the liquid out of the can of corn. Combine these ingredients with. Season the salad with mayonnaise and let it brew for half an hour.
Cooking time: 10 minutes.
Very quick salad, if there is ready-made chicken breast in the refrigerator. If you have to boil the chicken, the cooking time will increase to 40 minutes.
Wash the pepper and remove the seeds. Lifehacker already talks about how to do this quickly. Cut the pepper and chicken into strips. Mix with Korean carrots. Add salt, add mayonnaise and stir.
Cooking time: 10 minutes.
Wash and cut the cucumber and tomato into strips. Do the same with the sausage. Chop the greens. Mix all ingredients with Korean carrots. Salt and season the salad with mayonnaise.
Cooking time: 10 minutes.
Wash vegetables and herbs. Cut the cucumber and radish into strips or grate on a Korean carrot grater. Finely chop the greens. Combine all ingredients, salt, season olive oil, lemon juice and mustard. Mix thoroughly and serve.
While the eggs are boiling, drain the juice from the beans and combine them in a deep bowl with Korean carrots. Add diced chicken leg (can be replaced with smoked sausage).
Also cut the eggs into cubes and add to the rest of the ingredients. Season the salad with mayonnaise. Add salt if necessary.
Cooking time: 15 minutes.
Boil the eggs. While they are cooling, cut into thin strips crab sticks, and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Wash and chop the greens. Peel and press the garlic.
Combine all the ingredients together, add mayonnaise, salt and mix well.
If desired, you can add canned corn to this salad.
Cooking time: 15 minutes.
While the eggs are boiling, cut the sausage into strips. Chop the finished eggs into large cubes or strips. Combine sausage, eggs and Korean carrots. Season with salt and add croutons. It is better to take the oblong ones with the taste of bacon.
Season the salad with mayonnaise and serve.
Cooking time: 15 minutes.
Gut the squid, remove skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.
While the squid is cooling, fry the chopped onion in vegetable oil. Peel and press the garlic. Cut the cooled squid into strips and place in a bowl.
Add Korean carrots, garlic, onions and all other spices. Refuel soy sauce.
The salad will taste better if it steeps a little.
Cooking time: 25 minutes.
Peel and cut the onion into half rings. Then fry it in small quantities vegetable oil. Wash, remove films and finely chop raw beef liver. Add it to the onion, add salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with Korean carrots and season the salad with mayonnaise.
Boil in salted water. Boil hard-boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut the chicken and eggs into cubes.
Combine the prepared ingredients and season with mayonnaise. Or lay it out in layers: chicken, carrots, cheese, eggs. Coat each layer except the last with mayonnaise.
Cooking time: 40 minutes.
Boil the chicken in salted water. If you already have boiled fillet, the cooking time will be reduced to 10 minutes. Cut the finished chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater along with the cheese.
Lay out the salad in layers, coating each one with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad sits for a while and soaks, it will taste even better.
Cooking time: 50 minutes.
Boil chicken fillet in salted water. Hard-boiled eggs. While this is cooling, wash and dice the mushrooms.
Also cut the chicken and place it on big dish in the form of a drop. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. Fourth - eggs, grated on a coarse grater and coated with mayonnaise. The fifth layer is grated cheese.
Place Korean carrots on top so that the sharp end of the drop remains uncovered. Using olives, make the hedgehog's eyes and nose. Decorate the salad with herbs and let stand for a while.
Calories: Not specified
Cooking time: Not specified
The recipe for this salad combines several favorite snacks: carrots with garlic and mayonnaise, grated cheese with mayonnaise and eggs with mayonnaise. All these familiar products in a chicken salad combine perfectly with each other and form the basis of a delicious, hearty dish. added in small quantities, only in one layer. But you can change the recipe a little by replacing some of the cheese with boiled chicken breast or adding more carrots.
Since chicken salad with carrots and cheese is quite filling, make servings small for individual serving. Or make the salad on a large plate, arranging the layers in the same order as in basic recipe. You can prepare it in advance; the salad holds its shape well, does not flow, and becomes even tastier if you let it soak for an hour and a half. It’s just better to decorate the appetizer before you serve it, so that the top layer doesn’t dry out.
Ingredients:
- Boiled eggs– 3 pcs;
- chicken fillet boiled (or baked breast) – 150 g;
- fresh carrots – 2 pcs;
- hard cheese with a sharp taste – 150 g;
- garlic – 2 cloves;
- mayonnaise – 4-5 tbsp. spoons (to taste);
- green onions or any greens - several shoots to decorate the salad.
How to cook with photos step by step
We will assume that all our products are already ready, and all we have to do is cut, grate and put everything together. If you need to boil something, do it in advance: hard-boil the eggs, boil the chicken, cool it (you can take meat from any part of the chicken carcass instead of fillet). Divide boiled eggs into yolk and white. Grate the yolk (on a fine grater) and the white (on a medium or coarse grater) into different plates. We will need the egg white for the top layer of the salad, so you can grate it coarser. Peel the garlic.
Three pieces of hard cheese with a sharp taste on a coarse grater. It can be replaced processed cheese, but also spicy in taste, and in order to better grate and not stick to the grater, first freeze it in the freezer (hold for half an hour).
Add raw carrots to the salad. Take juicy, sweet carrots, peel them, grate them on a fine grater.
Chicken meat for salad is not chopped, but divided into fibers; the thinner they are, the better. To allow the meat to easily separate into thin strips, let it cool before adding to the salad.
Mix grated carrots and cheese in one plate. Grate the garlic into this mixture (you can add more or less, to taste). 
Season with thick mayonnaise. Mix everything. Immediately put it in the refrigerator so that the carrots give less juice and the mass remains dense. 
In another bowl, mix the grated egg yolk and chicken fillet, disassembled into thin fibers. If you can’t separate the chicken meat with your hands, do it with a knife or just chop it finely. Add mayonnaise to these products, select the quantity so that the sauce only binds all the products.
For portioned serving, we select small dessert plates. A culinary ring that will help you carefully lay out the salad can be made from a cut-off plastic bottle or a can of peas or condensed milk. Place the first layer of chicken with yolk and mayonnaise. Level with a spoon or masher, pressing down slightly. Next, lay out a layer of carrots and cheese; it also needs to be leveled and slightly compacted. 
Cover everything with grated egg white, leave this layer loose and fluffy. Now you need to carefully pull the form up, holding the salad with a fork.
To decorate the salad, we use the same products that are in its composition. Sprinkle the top with crumbled yolk, add a couple of pinches of grated carrots and a pinch of green onion. Sprinkle finely chopped onions or herbs around the salad and serve. Or decorate it somehow differently, to your taste. Chicken salad with carrots and cheese is ready. We advise you to prepare
Korean carrots have excellent taste. If you add it to a salad, you can achieve culinary perfection with incredible ease. After all, it is not only very juicy, but also characterized by a pleasant spiciness, which adds bright flavors to all dishes. Special will be those salads in which not only carrots are added, but also chicken. And it doesn’t matter whether the fillet is boiled, boiled or smoked – the end result is still a gastronomic masterpiece. good on an ordinary day, and simply irreplaceable on a holiday.
This one is especially aromatic and rich. Among its main components, mushrooms and smoked chicken are especially pronounced. With their help, true harmony is created, not only of taste, but also of aroma. Carrots are only a complementary component that can add sparkle to an already flaming, bright dish.
Important! Mushrooms should not be overcooked. As soon as all the moisture has evaporated, they should be immediately removed from the heat.
The rather extraordinary combination of Korean carrots and orange gives the chicken fillet a special flavor. Such a rare but unusual combination will cause real amazement among everyone present at the table.
Tip: in order for the orange to fit perfectly into the dish, it is recommended to peel it not only from the peel, but also from all the films.
Bell pepper will bring freshness to any dish, add bright notes and give an aroma that is simply impossible to resist. If you consider that among the main ingredients there will also be chicken fillet, it immediately becomes clear that the taste will be delicious!
Tip: to add more freshness to the salad, it is recommended to add herbs and fresh cucumber to it.
In this salad, all products are not only harmoniously combined, but also proportionally chosen correctly. None of the components interrupts the taste of the other, even the carrot spiciness in this case is not excessive, but optimal. And mushrooms allow you to maximize the taste of chicken meat.
The exotic kiwi in this creates a completely new, surprisingly tasty and aromatic dish, which has absolutely everything: sweetness and spiciness, extraordinary tenderness and piquancy.
Every single one can be served on the most special day. But “Korean” ones occupy a special place among them, because they combine so many different tastes, which is hard to imagine. They prepare very quickly, and this is an important factor, since in the holiday bustle there is a catastrophic lack of time. And the taste of such salads is special, unusual and rich.
This one is delicious and hearty salad It is prepared on the basis of only 2 ingredients - chicken fillet and carrots, so it has a fairly low calorie content. Only about 85 kcal per 100 g of product. By adding one additional product to the main products, you can get a new dish with rich taste.
Festive salad cake is a dish for any occasion. It will decorate a family feast, complement the main course and delight guests with an original combination of ingredients.
Prepare beautiful salad possible in two stages. Boil in the evening necessary ingredients, and immediately before the guests arrive, put everything together.
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Cooking time: 45 minutes
Quantity: 4 servings
Wash the raw carrots and clean them thoroughly. Place the chicken breast and carrots in a saucepan, fill with drinking water, add salt, and set to cook for 20-25 minutes.
Cut the eggs into small cubes.
Lightly squeeze the pickled cucumber to get rid of excess brine and chop in the same way.
Cool the cooked chicken breast until fully cooked and cut into small pieces.
We do the same with the cooled carrots.
When all the ingredients are ready, collect on a wide flat dish puff salad. Place the chopped breast on the bottom. Cover with mayonnaise mesh.
Place pickled cucumber cubes on top. We also add touches of mayonnaise sauce to them.
The next layer is eggs. It must be additionally salted and also greased with mayonnaise.
Now sprinkle with carrot cubes.
Draw a neat mesh pattern on top with mayonnaise. The salad turned out bright, elegant and truly festive!
Cut the raw chicken fillet into strips along the grain. Heat a spoonful of vegetable oil in a frying pan and fry the chicken pieces until beautiful golden brown crust, lightly salt and pepper and cool.
Also cut the cucumber into strips. Peel the carrots and grate them using a Korean carrot grater. Mix raw vegetables with fried chicken, sprinkle with nutmeg.
This salad is valuable because it is prepared very quickly and can even be placed on a holiday table.
For this salad, boiled chicken fillet should be cut into fairly small cubes, comparable in size to corn kernels. So the ingredients included in it will create a single composition.
Raw carrots add a zesty crunch to the salad. You can simply grate it with short shavings on a Korean carrot grater, or use store-bought Korean carrots.
Mix chicken, corn and carrots in approximately equal proportions, lightly salt and pepper and season with mayonnaise.
This dish is fun to experiment with using different beans. For example:
And the beans themselves come in different colors: white, red, black, spotted... You can combine bean grains and their pods in one dish - it will turn out unusual, but beautiful and very tasty.
You will need:
What to do:
Just 3 ingredients - and delicious salad IR ready. Especially if there is already boiled chicken on the farm.
Advice. This dish will look especially colorful if you use peppers of different colors to prepare it.
This salad looks just as beautiful as the famous “Mimosa” if you lay it out in layers, each layer coated with mayonnaise. Therefore, for cooking it is better to use a transparent white glass salad bowl or a springform pan.
You will need:
Sequence of layers:
Cover the finished salad with mayonnaise, and additionally sprinkle with chopped herbs.
In addition to the traditional chicken and carrots, this salad will require hard cheese and pickled cucumber, which will add an exquisite piquancy to the dish.
You can add crispy croutons to any salad with chicken and carrots. Just do this just before serving so that they don’t get soft.
You can make delicious crackers yourself. To do this, cut stale white or black bread into small cubes (about 5x5 mm) and fry in the oven on a dry baking sheet or in a lightly oiled frying pan until golden brown.
Advice. You can also make flavorful croutons by lightly sprinkling the bread cubes with a garlic-salt solution before toasting.
To do this, grate 2 cloves of garlic on a fine grater or press them through a press. Dilute the resulting slurry with water, add a pinch of salt and stir. For a spicy taste, sprinkle with ground black pepper.
For this salad, in addition to spicy Korean carrots (you can buy 150 g of ready-made carrots in the store) and 1 pre-boiled chicken breast, you will need fresh cucumbers(1 long-fruited one is enough) and 2 hard-boiled eggs. Next:
Smoked chicken itself has a wonderful taste and aroma, so apart from carrots, you don’t need to add anything else to it, except maybe a small amount of leeks for spiciness.
Peel the carrots, grate them on a coarse grater or carefully cut them into thin circles or stars. Place in a heated frying pan with a tablespoon of vegetable oil and simmer, covered, until soft. Then cool.
Cut the smoked chicken meat into cubes, add carrots (about a third of the volume of meat) along with the oil remaining after stewing.
Then chop the white stalk of the leek along with its green part and also add it to the salad. Sprinkle with ground black pepper and salt. Add a small amount of sour cream and mix well.
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