Guests Delight salad with Korean carrots and oranges - guests are amazed

28.06.2019 Country kitchen

This salad with Korean carrots and oranges was not in vain called the "Enthusiasm of the Guests" - bright, mouth-watering, with a very successful combination of ingredients, it will not go unnoticed even among a wide variety of holiday snacks.

So that the cooking does not stretch for several hours, it is better to boil chicken, eggs in advance and make Korean carrots. However, cooking can be further simplified and accelerated by replacing chicken with ham or other boiled meat, and use Korean cooked carrots.

As for dressing, it is in this step-by-step recipe with photos traditional for holiday salads - the layers are smeared with homemade mayonnaise. Instead of mayonnaise, you can use natural yogurt or thick sour cream, mixed with mustard, lemon juice, salt and ground pepper (all additives to taste).

Ingredients:

Korean carrots - 150-200 gr;
boiled chicken breast fillet - 200 gr;
orange - 1 small;
boiled eggs - 3 pcs;
hard cheese - 100 g;
mayonnaise, sour cream or yogurt - to taste;
salt, pepper, ready mustard - if necessary.

How to make a guest delight salad

If Korean carrots are cooked at home, you need to do it a day or a few hours before making a salad so that you can brew. We rub a carrot with a not very long straw, use a Korean grater or shredder. Add chopped garlic (three large slices), to taste black and red pepper, coriander, salt, sugar.

Add a tablespoon of vinegar. In a pan, calcine two tablespoons of vegetable oil, pour the hot oil into the carrots and mix well. We shift it into a jar, put it in the cold.

We clear the orange from the peel, white veins and seeds. Cut the flesh into small pieces.

Let’s cool the boiled fillet without removing it from the broth so that it remains juicy. We cut the meat into a small cube or divide it with a fork into short, not very large fibers.

A piece of cheese is slightly frosty, rub through a coarse grater.

Hard-boiled eggs in a shallow or coarse grater. You can grate only squirrels, and crumble the yolks with a fork and leave to sprinkle the top of the salad.

In a salad bowl or bowl we spread the chicken fillet. Lubricate this and other layers with mayonnaise.

Put slices of orange on the chicken fillet. Cover with a mesh of mayonnaise.

Next is the Korean carrot. This layer is quite juicy, you can add less dressing or grease the next layer after it. Pour the egg chips onto the carrots (together protein and yolk or just protein).

Lubricate the egg layer liberally so that everything is saturated faster. Sprinkle the top with grated cheese, cover and let the salad stand for at least an hour. Serve slightly chilled, decorate before serving with greens. Bon Appetit!