Puff Salad with Chicken, Corn, Korean Carrots and Cheese

by Editorial Staff

Today we will prepare a chic festive puff salad with chicken, corn, Korean carrots and cheese. Boil chicken and eggs in advance. We use mayonnaise for dressing. You can cook Korean carrots yourself or take a ready-made store one. Be sure to try, the salad is delicious!

Servings: 5

Ingredients

  • Chicken fillet – 300 g
  • Korean carrots – 250 g (+ 70 g for decoration)
  • Canned corn – 150 g
  • Hard cheese – 100 g
  • Onions – 50 g (1 piece of small size)
  • Eggs – 3 pcs.
  • Mayonnaise – 100 g
  • Fresh dill – 15 g
  • Fresh parsley – a few leaves
  • Vinegar 9% – 3 tbsp
  • Sugar – 1 tbsp
  • Bay leaf (optional) – 2-3 leaves

Directions

  1. Prepare everything according to the list. Hard-boiled eggs (8-10 minutes after boiling water), pour cold water and leave to cool. Drain the liquid from the corn.
  2. Put the chicken fillet in a saucepan, add water and cook after boiling for 30 minutes. You can add bay leaves if desired. Cool the finished fillet in the broth.
  3. Peel the onion and cut into small cubes.
  4. Transfer the onion to a bowl, pour in 5 tbsp of water and vinegar. Add sugar. Marinate onions for 15 minutes. After a while, drain the liquid.
  5. Peel the cooled boiled eggs and grate on a medium grater.
  6. Also grate hard cheese on a medium grater.
  7. Cut the cooled chicken fillet into small cubes.
  8. Prepare a culinary ring. I have a ring with a diameter of 17 cm. Put the chicken fillet in the first layer. Brush with mayonnaise, add salt and pepper to taste.
  9. Put pickled onions on top of the chicken.
  10. Next, lay out a layer of Korean carrots.
  11. Brush a layer of carrots with mayonnaise.
  12. Put eggs in the next layer, grease with mayonnaise.
  13. Next, lay out the corn. Leave some corn for decoration.
  14. The next layer is hard cheese. Lubricate with mayonnaise.
  15. Decorate the salad with the leftover Korean carrots, and place the chopped dill and some corn in the center. Decorate the salad with a few parsley leaves. Let the salad soak for 1 hour.
  16. Remove the ring carefully. Puff salad with chicken, corn, Korean carrots and cheese ready to serve. It turned out very nice and tasty!

Bon Appetit!

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