Chicken salad with carrots

Using chicken and carrots as the main ingredients, you can prepare various dietary salads.

Salad with chicken liver and carrots in Korean

Ingredients:

• chicken liver - about 300-400 g;
• carrots - about 200 g;
• garlic - 2 cloves;
• onion green and other fresh herbs (parsley, coriander, basil, etc.);
• cold pressed vegetable oil;
• hot red pepper;
• vinegar natural wine light or lemon juice.

Preparation

Chicken liver cook in a small volume of water for 10-15 minutes and cool in broth (it can then be used to make a soup). The liver is removed from the broth with a noise and placed in a colander, and when it drains, cut into small pieces.

Carrots grind with a special grater for cooking vegetables in Korean, put in a separate pot and pour boiling water for about 8 minutes, then drain the water. Garlic, green onions and other greens are chopped finely. Prepared in this way, the ingredients are combined in a salad bowl, watered with a dressing (butter + lemon juice or vinegar in a 3: 1 ratio). Season with hot red pepper and mix. A lightly table wine can be served with a salad.

Korean carrot salad with boiled chicken breast

Ingredients:

• chicken fillet boiled (meat from the breast) - about 300-400 g;
• carrots - about 200 g;
• onion red (or usual) - 1 piece;
• fennel fruit - 1 piece;
• Fresh greens are different;
• hot red pepper;
• garlic - 2-3 cloves;
• natural fruit vinegar;
• Sesame oil.

Preparation

While boiled chicken boiled meat, prepare the rest. Let's cut onions and fennel with half rings. Carrots we will rub on a grater for carrots in Korean. We will place the prepared vegetables in a bowl and we will fill with boiling water, After 5 minutes, we'll mix the water and fill it with a mixture of vinegar and sesame oil (ratio 1: 3 or 2: 3). Let's mix, let the vegetables marinate.

Chicken fillet shall be cooled and cut into small pieces, convenient for eating. Add to the bowl with vegetables. Season with hot red pepper. Sprinkle with chopped herbs and garlic. All the mix. Wine can be served light light.

Salad of chicken hearts and Korean carrots can be prepared in approximately the same way as suggested in the previous recipe (see above). Instead of boiled chicken breast, we use boiled chicken hearts. Hearts cut - each half in two along the 2 parts (and can be smaller).