Chicken chafan salad – step-by-step recipe with photos

We invite you to familiarize yourself with step-by-step recipes for Chafan salad in several adapted versions and please your loved ones with some of them.

An original dish called “Chafan” comes from Asian cuisine and is very popular in Siberia. Despite the exotic name, consonant with the Chinese “chi wu” - “food”, the salad is prepared from products familiar to us: a large amount of vegetables (raw, boiled or steamed), meat (pork, beef, chicken), mostly fried or fish.

Chafan salad: classic recipe with beef

This salad is very tasty and filling. The taste of marinated fried meat is perfectly complemented by fresh vegetables, as well as a spicy garlic dressing.

Cooking time: 1 hour Number of servings: 7-8

Ingredients:

• beef/pork/chicken fillet (400 g);
• white cabbage (small, 1 head);
• fresh cucumber (medium, 3-4 pcs.);
• carrots (medium, 3 pcs.);
• beets (medium, 3-4 pcs.);
• potatoes (large, 2-3 pcs.);
• garlic (4 cloves);
• mayonnaise (150 ml);
• table vinegar, 9% (4 tbsp.);
• vegetable oil (100 ml);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. We wash the meat and cut it into thin strips. Transfer it to a bowl, salt, pepper and add vinegar (2 tbsp). Mix thoroughly and leave to marinate for 20-30 minutes. At the end of time, put it in a hot frying pan with vegetable oil and fry until golden brown. Remove the finished meat to paper napkins, thereby removing excess oil.
2. Wash the potatoes, peel them and grate them on a Korean carrot grater. We rinse it 3 times (until the water becomes clear), dry it with a paper towel. Pour 50 ml of vegetable oil into a deep frying pan and heat it. Fry the potatoes in small portions over medium heat, stirring occasionally. We also place the fried potatoes on paper napkins so that they absorb the remaining oil.
3. Wash the carrots and beets, peel them and grate them on a Korean carrot grater into separate containers. Salt, pepper and add 1 tbsp. l. vinegar. Mix thoroughly.
4. Wash and chop the cabbage into thin strips and add salt.
5. Wash the cucumber and cut off the tail. Cut into thin strips.
6. We clean the garlic and pass it through a press.
7. Make the dressing - mix mayonnaise with garlic.
8. Place the sauce in the middle of a flat plate. Place vegetables in heaps around it (fried potatoes, carrots, cucumber, beets, cabbage). Place the meat on top of the sauce.
9. The salad will be no less tasty if all the ingredients are simply mixed together. But in this case, you need to refuel it right at the table.

We invite you to watch the video recipe for the dish:

Sauces and marinades for Chafan salad

For Chafan salad, two types of dressings are used: oil-based and mayonnaise.

Mayonnaise

You can use store-bought mayonnaise. Mayonnaise prepared at home yourself is very tasty. Homemade mayonnaise recipe HERE.

It will be much tastier if you squeeze a clove of garlic into the mayonnaise and add finely chopped dill.

Another version of the sauce is with mayonnaise, adding sour cream in a ratio of 50% to 50% of the products.

Vegetable oil

Chafan salad can also be seasoned with vegetable oil. This will turn out to be less caloric. But it’s even better to make a sauce based on vegetable oil.

The simplest marinade: mix refined vegetable oil and balsamic vinegar in equal parts. Add a pinch of salt, sugar, and a little pepper. Squeeze a clove of garlic through a garlic press.

Pickling method: bring oil and vinegar to a boil, dissolve the additives, cool and sprinkle on the chopped vegetables.

The healthiest vegetable oil

“Chafan” salad with chicken and carrots, Korean style

This dish immediately attracts the eye with its beautiful original presentation. The taste of the salad is juicy, spicy and satisfying - you'll just lick your fingers.

Cooking time: 1 hour Number of servings: 6

Ingredients:

• chicken fillet (400 g);
• Korean carrots (350 g);
• potatoes (large, 3 pcs.);
• beets (medium, 3 pcs.);
• leek (1 pc.);
• parsley/dill (for decoration, 5 sprigs);
• mayonnaise (150 g);
• vegetable oil (120 ml);
• table/Dijon mustard (1 tbsp);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the beets and boil until tender (40-50 minutes after the water boils). Drain the water and cool the vegetables.
2. Wash the onion, dry it with a paper towel and cut off the white part. Cut it into thin rings.
3. Wash the fillet, remove the films and cut it into thin strips.
4. Place a frying pan on the stove, add 60 ml of vegetable oil, and heat it up. Add the meat, salt and pepper it. Fry over medium heat. As soon as a crust begins to appear on the pieces, add the onion and fry it for 5 minutes. Place the finished meat and onions on a paper towel to absorb the remaining oil.
5. Wash the potatoes, peel them and grate them on a Korean carrot grater. We wash the potato strips 3-4 times and then fry them in heated vegetable oil. To prevent the pieces from sticking together, it is better to lay them out in small batches. Remove the fried potatoes to paper napkins.
6. We clean the beets and grate them on a Korean carrot grater.
7. Wash the parsley, dry it with paper towels and divide it into small branches.
8. Make the sauce - mix mayonnaise with mustard.
9. We form the salad (this can be done on a large common dish or on portioned plates). Place beets, potatoes, and carrots in heaps in a circle. Season the vegetables a little. Place the sauce in the middle and place the meat and onions on top. Decorate with sprigs of greenery.
10. It is recommended to cool the salad before serving.

Watch the video recipe for preparing a dish with a slightly different set of ingredients:

Chicken option

The multi-component dish is quite capable of becoming an independent option for a light dinner or a delicious lunch. Especially if you cook it with tender chicken breast marinated in aromatic spices. And if you are not a fan of vegetables, we recommend making chafan salad. The step-by-step recipe is simple, and the taste will change your mind forever. It's not just tasty, but also healthy.

Prepare:

• 1 breast without skin;
• 2 carrots;
• 2 small beets;
• 1 onion;
• 4 fresh cucumbers;
• 70 gr. hard cheese;
• sour cream;
• mayonnaise;
• garlic;
• 20 ml. apple cider vinegar;
• water;
• sugar;
• salt;
• greenery.

Chicken option

Cooking Instructions:

1. Peel the vegetables, rinse under water, and place in separate bowls.
2. Chop the onion and place in a tray.
3. Boil water with salt and sugar. Add vinegar, pour onion. Cover and marinate until cool.
4. Grate the beets and carrots and place in separate bowls on top of the chafan salad. Follow the classic step-by-step recipe using a grater to prepare Korean carrots.
5. Then grate the cheese in the same way.
6. Cut the cucumber into strips.
7. Pour the marinade in which the onions were pickled into a cup. Add some crushed garlic and pour into bowls with vegetables. leave to marinate.
8. Meanwhile, prepare the breast: rinse, remove from the bone.
9. Rub the breast with salt, pepper, turmeric or other spices to taste. Grease with a small amount of oil.
10. fry in a frying pan or bake in the oven the breast on chafan. The recipe turns out amazing with mayonnaise. Add a little garlic to the mayonnaise and transfer to a gravy boat while the breast is baking.
11. Cool the finished chicken and cut into strips.
12. Squeeze the vegetables from the marinade (beets, onions, carrots) and place them in piles on a serving dish.
13. Place a portion of cucumbers next to it, then cheese.
14. Place chicken strips in the center.
15. To make the classic chafan salad recipe with photo even more delicious, prepare the sauce: mix sour cream, mayonnaise, garlic and herbs. Drizzle nice thin lines of sauce over the top of the vegetables.

Chafan salad with smoked sausage

A colorful salad with sausage looks very appetizing. The recipe for making it is simple, and all the necessary ingredients can be purchased at your local grocery store.

Cooking time: 35 minutes Number of servings: 7

Ingredients:

• smoked sausage/ham (400 g);
• yellow bell pepper (1 pc.);
• red bell pepper (1 pc.);
• carrots (medium, 3 pcs.);
• canned corn (200-300 g);
• fresh/canned peas (200-300 g);
• green beans (200 g);
• garlic (3-5 cloves);
• olive oil/Greek yogurt/mayonnaise (150 ml);
• dried basil (1 tsp);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the carrots and boil (20-25 minutes after the water boils).
2. Wash the beans and place them in a pan of boiling salted water. Blanch for 3-5 minutes. Remove and cool under cold water.
3. We wash the peas, put them in boiling water, and add a little salt. After boiling again, blanch it for 2-3 minutes. Remove from water and cool.
4. Peel the carrots and cut into small cubes.
5. Wash the bell peppers (red and yellow), remove the core and seeds. Cut the pulp into small cubes.
6. Cut the sausage into cubes (see photo).
7. Place the canned corn in a colander.
8. We clean the garlic and pass it through a press.
9. In a deep container, mix sausage, yellow and red peppers, carrots, green beans, peas and corn. Add garlic, basil, ground pepper and salt. Season with olive oil.
10. Before serving, place the dish in the refrigerator for at least 30 minutes.

Watch the video of preparing the salad (the ingredients are slightly different from those suggested in the recipe):

Features of the dish

Despite the relative freedom in composition and presentation that characterizes chafan, the classic recipe still has certain features. Before cooking, we recommend that you familiarize yourself with them in order to have a complete understanding of this appetizer.

Features of the dish

• The main ingredients include: raw carrots, beets, pickled onions.
• Additional products in this dish can be: potatoes, white cabbage, meat of any kind, greens. In some cases, hard cheese is also added.
• Raw carrots and beets are grated to form thin and long straws (like Korean salads).
• Shred the cabbage finely for chafan salad. Recipe with photo step by step lightly crush with salt so that the cabbage lets out the juice.
• Potatoes are cut into small strips and fried in a frying pan with sunflower oil.
• The onion is cut into half rings and then pickled.
• The meat is fried in a piece, like a steak, then cut into small slices.

Several types of sauces are prepared for this dish. One of them is used for pickling onions, the second is for mixing vegetables, the third is for serving separately to the guest. The marinade is prepared from salt, sugar and vinegar. The second sauce for chafan salad, according to the recipe with the photo, is prepared on the basis of sunflower (olive) oil or mayonnaise with soy sauce. For the third sauce, mix sour cream, mayonnaise and garlic.

Delicious recipe for Chafan salad with rice and tuna

This salad is quite simple to prepare and can easily be done without any spectacular decoration, since its main advantage lies in the harmonious combination of various flavors and textures.

Cooking time: 30 minutes Number of servings: 8

Ingredients:

• canned fish – tuna in its own juice/oil (350 g);
• rice (200 g);
• fresh tomato (medium, 4 pcs.);
• fresh cucumber (medium, 3 pcs.);
• boiled carrots (3 pcs.);
• onions/green (2 pcs./1 bunch);
• canned peas (200-300 g);
• canned corn (200-300 g);
• parsley/dill (for decoration, 1 bunch);
• olive oil/mayonnaise (150 ml/150 g);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Rinse the rice several times until the water is clear and boil in salted water until tender (about 20 minutes). Wash the finished rice again and leave to cool.
2. Wash the tomatoes, cut out the hard cores and cut into small cubes.
3. Wash the cucumbers, cut off the stems and cut into cubes.
4. Peel the carrots and cut into cubes.
5. We clean and chop the onion.
6. Open the cans of corn and peas and place them in a colander.
7. Drain the excess liquid from the tuna can. Chop the fish using a fork.
8. Wash the parsley, dry it with a paper towel and divide it into small branches.
9. In a deep bowl, mix rice, fish, tomatoes, cucumber, carrots, onions, peas, and corn. Season the salad with olive oil, salt and pepper to taste.
10. Serve the dish chilled, garnished with herbs.

We recommend that you watch a video recipe for preparing a similar salad:

Classic “Chafan” salad Step-by-step recipe with photos at home

Juicy, crispy classic “Chafan” salad with beef - meat salad. The main ingredient is beef fried in a pan. The beef is complemented by juicy fresh vegetables, beautifully laid out on a large plate in a certain order. Traditionally, the vegetables chosen are: carrots, beets, potatoes, peppers, cabbage, cucumber. The straws are shredded on a grater for Korean salads or cut into thin strips with a sharp knife.

You will need:

• beef – 300 g;
• beets – 200 g;
• carrots – 3 pcs.;
• cabbage – 1/4 head;
• fresh cucumber – 3 pcs.
• potatoes – 2 pcs.;
• onion;
• ground pepper;
• salt;
• mayonnaise.

Preparation

1. Cut the beef into very thin strips and place in a frying pan heated with vegetable oil. Salt and pepper. Fry until fully cooked. Place the meat strips on a napkin until they cool completely.
2. Grate the potatoes using a Korean carrot grater. To prevent the potatoes from sticking together when frying, rinse them with water and dry them on a paper towel. Next, heat the oil in a frying pan and fry the chips in boiling oil.
3. Cut fresh cucumber into thin strips.
4. Chop the cabbage into thin shavings. It is better to choose a young, soft head of cabbage.
5. Chop the beets and carrots using a Korean carrot grater.
6. Chop the onion into half rings. Marinate: pour 0.5 tsp into a bowl with onions. sugar, 0.5 tsp. salt and 1 tbsp. l. vinegar. Pour boiling water over for 5 minutes. Taste the onion. If marinated, drain the marinade.
7. Mix beef with pickled onions.
8. Layout step by step: moving clockwise, make a pile of carrots, potatoes, beets, cabbage, cucumber and repeat this order again. In the center - meat strips with onions.
9. Serve sauces and marinades for Chafan salad separately.

Cocktail salad “Chafan” with cod liver and red caviar

A cocktail salad with cod liver and red caviar becomes the main decoration of the festive table. To add new flavors to the dish, experiment with dressings, using tartar sauce, natural yogurt or olive oil instead of mayonnaise.

Cooking time: 15 minutes Number of servings: 4

Ingredients:

• cod liver, canned in oil (400 g);
• red/black caviar (150 g/50 g);
• fresh cucumber (medium, 4 pcs.);
• green onions/onions (1 bunch/1 pc.);
• chicken egg (4 pcs.);
• quail egg (for decoration, 2 pcs.);
• mayonnaise (150 g);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Boil chicken eggs hard (10-15 minutes after boiling water).
2. Drop the quail eggs into boiling salted water. After the water boils again, boil them for 3-5 minutes.
3. Wash the cucumbers, cut off the tails and cut into small cubes.
4. We clean chicken eggs. Separate the whites from the yolks. Pass the whites through a vegetable cutter, mash the yolks with a fork.
5. We clean the quail eggs and cut them into halves or quarters.
6. Wash the onion, dry it with a paper towel and chop it.
7. Open the can of cod liver, drain the excess oil and cut it into small cubes.
8. We form the salad in layers, covering each of them with a mayonnaise mesh. Add salt and pepper to taste. The first layer is cod liver. The second is the yolk. The third layer is onion. The fourth is protein. The fifth layer is cucumber.
9. Decorate the finished dish with red caviar and a slice of quail egg. An example of the design can be seen in the photo for the recipe.
10. It is recommended to refrigerate the salad for at least 20 minutes before serving.

For another cooking option, watch the video recipe:

Useful tips and tricks

To ensure that the treat does not lose its attractive appearance even before the guests arrive, you should carefully study the following useful tips:

• The meat must be dried with paper napkins. This procedure eliminates splashing during frying. You can use a slow cooker (the surrounding surface will remain clean during the cooking process).
• The base of this dish is vegetables. When choosing them, it is better to give preference to sweet beets and carrots. If the salad is prepared in spring or summer, you should choose young cabbage.
• Deep-fried potatoes require a lot of vegetable oil. To save money, it is recommended to cook several snacks in it. For example, chicken Kiev or belyashi.
• Lemon juice is sometimes used to pickle onions. It is less harmful to the body than vinegar. Instead, you can add citric acid, 7 g of which replaces the juice of a whole lemon.
• Those who cannot tolerate onions may not add them to the salad. But a lightly fried vegetable will give the dish a sweetish taste. To achieve a golden hue, sprinkle the onion half rings with wheat flour.
• In some cases, vegetables are fried, and in others, they are boiled. Their list may vary. Cucumbers make the treat fresh. Korean-style carrots add spice to the dish, while lettuce leaves add lightness. Beans, green peas and canned corn make a filling and nutritious snack.
• To make meat cut better, experienced housewives put it in the freezer for 30-40 minutes.

The salad (either in the classic or in any other version) will become the highlight of any table. Cooking Chafan does not require much effort, and a step-by-step recipe with photographs will help you make it faster.

Salad appetizer “Chafan” in lavash

A bright appetizer in lavash will definitely attract the attention of all guests at the festive table. It is quick and easy to prepare, looks very appetizing and tastes amazing.

Cooking time: 15 minutes Number of servings: 5

Ingredients:

• ham/salami (350 g);
• red bell pepper (1-2 pcs.);
• fresh cucumber (medium, 4 pcs.);
• cheese “Yantar”/other similar (150 g);
• iceberg/romaine/lettuce salad (100 g);
• Armenian thin lavash (200 g);
• salt (to taste).

Preparation:

1. Wash the bell peppers, remove the core and seeds. Cut the pulp into small cubes.
2. Wash the cucumbers, cut off the stems and cut into cubes.
3. Cut the ham into cubes or thin strips.
4. Wash the lettuce leaves and dry them with paper napkins.
5. Spread a sheet of lavash with cheese, put sausage and cucumbers on top, add salt and pepper to taste. Then lay out the lettuce leaves and roll the pita bread into a roll.
6. Place the finished dish in the refrigerator for at least 30 minutes. Before serving, cut the roll into portions.

Bon appetit!

Unusual vegetable treat with sausage

To save time, sausage is added to the appetizer instead of the usual pork or beef.

This gives the dish a new flavor that is no worse than the meat version.

What ingredients will you need?

Standard list of components:

The product's name	Approximate quantity
Sausage (boiled or smoked)	0.5 kg
Medium sized carrots	2 pcs.
Fresh cucumbers	0.2 kg
Sweet pepper of any color (several shades)	2-3 pcs.
Potato tubers	5 pieces.
Canned corn	200 g
Seasoned salt	According to taste preferences
Dill	50 g
Medium sized onion	2 pcs.

Step-by-step cooking process

The following instructions will help you make a salad quickly and efficiently:

1. First you need to grate the carrots on a coarse grater and fry in sunflower oil for about 7 minutes.
2. The onions are thinly sliced ​​and poured with boiling water to get rid of excess bitterness.
3. Next, you need to cut the potato tubers into thin strips and fry them in a large amount of vegetable oil until golden brown.
4. Bell peppers, cucumbers and sausage are also chopped into strips. Water is drained from the corn.

5. The prepared vegetable slices are placed along the edge of a flat dish, and the sausage is laid out in the center. The treat is topped with dressing. Sometimes the sauce is placed in a separate bowl next to the food mixture.

Rules for serving and decoration

Chafan salad, a step-by-step recipe with photos (the classic sauce assumes the presence of mayonnaise) which also contains sour cream, is best decorated with colored dressing. If you add a little mustard to the sauce, it will turn yellow. Red wine or beet juice will color the dish red, tomato pulp will turn it orange, and sorrel or spinach puree will give the appetizer a green tint.

How to prepare Chafan salad: “composing” your own designer dish

This appetizer is a designer dish. You can assemble a salad on a plate from those ingredients that suit your individual taste. The colorful preparation allows you to experiment with sauces, serving methods, and decor. In essence, the Chafan salad recipe is a neat, multi-colored cut of juicy and healthy products.

The origin of the dish is still controversial among culinary experts today. Some believe that the snack has oriental roots. “Chafa”, “chifin” is translated from Chinese as “food”. Regardless of which state takes the lead in creating the salad, this does not make the interest in it any less. The dish is prepared with enviable regularity by chefs from many countries.

Cooking recipes

This salad could very well be a complete meal without the second one. After all, its main ingredient is meat. As well as hearty boiled and raw vegetables. Meat for salad varies. This includes smoked chicken, beef, and pork, which is less known in this recipe. The website BystryeRecepty.ru has prepared for you a small selection of recipes for making Chafan salad. Having prepared this salad, your family and guests will be delighted with it.

Classic Chafan salad recipe

Ingredients:

• fresh beets - 1 pc.
• fresh carrots - 2 pcs.
• potatoes - 3 pcs.
• onion - 1 head
• beef – 350 g
• white cabbage - 150 g
• mayonnaise - 150 g

General characteristics:

• Cooking time: 30 minutes;
• Number of servings: 4;

Cooking method:

1. Cut the chilled beef into equal oblong pieces, season with a pinch of salt and pepper and fry in a frying pan until cooked.
2. Peel the potatoes, wash them, grate them on a grater for Korean products and fry until half cooked.
3. Finely chop the cabbage. Grate fresh beets on a Korean grater. Grate the carrots in the same way as the beets. Peel the onion, rinse and chop into half rings.
4. Place the prepared ingredients in piles in the shape of a flower, with an onion in the middle. Decorate the prepared salad with mayonnaise sauce and serve to guests.

Recipe for chafan salad with smoked chicken breast

Ingredients:

• Smoked chicken breast - 400 gr.
• Fresh cucumbers – 2 pcs.
• Rusks – 250 gr.
• Ham – 200 gr.
• Beets – 250 gr.
• Cabbage – 250 gr.
• Hard cheese - 150 gr.
• Mayonnaise – 100 gr.
• Greens – 150 gr.
• Spices – 10 gr.
• Salt – 5 gr.

General characteristics:

• Cooking time: 30 minutes;
• Number of servings: 4;

Cooking method:

1. Cut the breast and ham into thin, uniform strips. Boil the beets and grate them on a coarse grater or cut them into thin strips.
2. Chop the cabbage thinly, add a little salt and crush with your hands. Grate the hard cheese on a coarse grater or cut into equal thin bars, finely chop the greens.
3. Place the chicken on a large platter in the center and all the other ingredients around it. Sprinkle with herbs and decorate beautifully with mayonnaise. Mix all ingredients before use or anyone can do this in their own bowl.

Chafan salad with beef

Ingredients:

• Beef – 300 g
• White cabbage – 200 g
• Potatoes - 200 g
• Onion - 1 pc.
• Carrots – 100 g
• Beetroot – 100 g
• Mayonnaise - 70 g
• Ground black pepper - ¼ tsp.
• Vegetable oil - 100 ml
• Pepper mixture - 0.13 tsp.
• Salt - ½ tsp.
• Dill - 30 g
• Balsamic vinegar – 10 ml
• Garlic cloves - 3 pcs.
• Parsley - 20 g

General characteristics:

• Cooking time: 35 minutes;
• Number of servings: 4;

Cooking method:

1. Cut the potatoes into strips. Potatoes should be fried in vegetable oil until crispy.
2. Next, cut and grate all the necessary products. Beets and carrots are used raw in the salad. They need to be cut into thin strips or grated for Korean carrots. Shred the cabbage and crush it with your hands. Cut the beef against the grain into thin strips.
3. Salt and pepper the beef and fry in hot oil until nicely browned.
4. Pickled onions add a special piquancy to the salad. It is he who plays the main violin in the orchestra with meat, fried potatoes and raw vegetables. Cut the onion into thin strips along the onion. Add salt and balsamic vinegar. You can use lemon juice or apple cider vinegar. Squeeze the onion with your hands and leave it to marinate for 5 minutes.
5. Place all prepared ingredients in a bowl: fried potatoes and beef, carrots and beets, pickled onions. Add finely chopped greens. Season the salad with mayonnaise combined with garlic pulp. Be sure to add a mixture of peppers, literally a pinch.
6. Stir the salad and bring it to taste. Perhaps it needs to be salted. Chafan salad is ready.