Cooking description:
In addition to kiwi and Korean carrots, add chicken fillet and egg to the salad. Despite the fact that we lay out the salad in layers, it does not need to be infused, it immediately turns out soaked. Be sure to try this recipe, I'm sure the result will pleasantly surprise you.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Vegetables / Carrots / Fruits / Kiwi
Dish: Salads
Ingredients:
- Korean Carrots - 150 Grams
- Kiwi - 100 Grams
- Chicken eggs - 1 Piece
- Chicken fillet - 120 Grams
- Mayonnaise - 60 Grams
- Salt - To taste
- Pepper - To taste
Servings: 1
How to make "Kiwi and Korean Carrot Salad"
Prepare your ingredients.
Boil the chicken fillet for 25 minutes. After fillet, cool and cut into small pieces. Arrange the fillet in the first layer, brush with mayonnaise.
Place the Korean carrots on top of the chicken fillet.
Brush the carrot layer with mayonnaise.
Boil a chicken egg, separate the white from the yolk. Grate the protein on a fine grater, put on top of the carrots.
Peel and cut into small kiwi slices. Place the kiwi on top of the protein.
Rub the chicken yolk with fine shavings, lay out in the last layer.
Enjoy your meal!