Salad With Korean Carrots, Chicken And Bell Pepper - A Recipe With A Photo Step By Step

Delicious, hearty salad with Korean carrots, chicken fillet and sweet pepper.

Ingredients

Chicken fillet - 300 g

Bulb onions - 1 pc.

Bulgarian pepper - 2 pcs.

Korean carrots - 200 g

Salt to taste

Mayonnaise - 2-3 tablespoons

Vinegar 6% - 2 tsp

Water - 2 tbsp. l.

Sugar - 1/4 tsp

• 92 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

Today I want to share a recipe for a delicious, hearty salad - with Korean carrots, chicken and bell peppers.

Bell peppers add freshness and aroma to the salad, Korean carrots give the dish a spicy note and juiciness, and due to chicken meat the salad becomes more satisfying. All in all, a great combination of ingredients is obtained.

After cooking, it is advisable to send the salad to the refrigerator and let it brew for about an hour. The salad is served chilled in small bowls.

This salad can be prepared both on weekdays and on holidays. I recommend giving it a try.

So, let's prepare products for making salad with Korean carrots, chicken and bell peppers.

Wash the chicken fillet well and cook until tender in salted water. Cool down.

Peel the onion and cut into thin half rings. Add sugar, a pinch of salt and vinegar to the water, mix and pour the onion with the resulting marinade. Leave on for 30 minutes.

Wash the bell peppers, peel and cut into thin strips.

Squeeze the Korean carrots from the juice and add to the bowl to the bell pepper. If the carrots are grated in very long strips, they must be cut in half.

Squeeze the onion from the marinade and add to the salad.

Cut the cooled chicken fillet into medium cubes.

Salt and season with mayonnaise.

Stir and refrigerate for 1 hour to infuse.

Then put the salad with Korean carrots, chicken and bell pepper in salad bowls and can be served.

Enjoy your meal!