Chicken Salad with Mushrooms and Korean Carrots
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Chicken Salad with Mushrooms and Korean Carrots
Ingredients
- Pickled Chanterelles - 17.6 oz
- Onion - 1 piece
- Skin-On Chicken Breasts - 17.6 oz
- Korean-style Carrots - 17.6 oz
- Cucumbers - 3 pieces
- Herbs - 1 bunch
- Vegetable Oil - 4 tablespoons
- Mayonnaise - to taste
Step by Step guide
Step 1
Boil the chicken breast. While the chicken is boiling, sauté the champignon mushrooms with finely chopped onion in vegetable oil. Dice the cucumbers. Cut the boiled chicken into small pieces.
Step 2
Layer the ingredients in a wide and deep dish in which you will serve the salad. Spread a few tablespoons of mayonnaise on top of each layer. The first layer is mushrooms, the second layer is chopped chicken breast, the third layer is Korean carrots, and the fourth layer is cucumbers. Top the salad with mayonnaise and garnish with herbs.
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