Salad with Chicken, Prunes, Korean Carrots, Corn and Cheese

Salad with chicken, prunes, Korean carrots, corn and cheese can be prepared both for every day and served to the festive table. Korean-style prunes and carrots go well with boiled chicken fillet. All the ingredients in the salad complement each other perfectly.

Cook: 40 mins

Servings: 3

Ingredients

Directions

Prepare all ingredients. Buy fresh chicken fillet. Korean-style carrots can be cooked at home or purchased. Drain the canned corn.
Wash the chicken fillet well. Trim excess fat as needed. Dip the fillets in a pot of cold water. Add bay leaf and some salt. Put on fire and bring to a boil. Cook the chicken until tender, about 20-25 minutes. Let the finished fillet cool.
Rinse the prunes well and cover with boiling water for 10-15 minutes. Then fold in a colander so that all the liquid is glass. Blot the prunes with a paper towel to remove excess moisture.
Cut the cooled chicken fillet into small cubes.
Transfer the chicken to a deep salad bowl.
Cut the prunes into thin strips.
Add prunes to chicken.
Grate hard cheese on a coarse grater.
Add the grated cheese to the salad bowl to the rest of the ingredients.
Send Korean-style carrots there.
Add corn kernels.
Add salt and ground black pepper. Season the salad with mayonnaise. Stir. The amount of mayonnaise can be increased.
Salad with chicken, prunes, Korean carrots, corn and cheese is ready.

Bon Appetit!

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