Chicken salad with mushrooms and Korean carrots

Let's continue the topic of preparing dishes involving carrots in Korean. How to prepare such carrots so as not to buy them ready-made at a “horse” price - we discussed in the material earlier.

Now the time has come to move from dishes consisting entirely of pasture to something substantial. Yes, a chicken is not a cow or a sheep. But, nevertheless, it contains living protein, which is so necessary for the normal functioning of a healthy body. So let’s start!

When listing ingredients and naming their quantities, recipe authors always keep in mind the conventions of weights and measures in them. Therefore, if you have at least a little culinary experience, do not blindly rely on grams and milliliters; they serve only as a guide in the recipe and, moreover, only for beginners. Individual preferences will always make adjustments to the recipe of any dish.

For example, the 200 grams of fresh champignons indicated in a chicken salad with mushrooms and Korean carrots can be successfully replaced with two jars of 200 g each of canned champignons. The technology for their production is such that there is practically nothing unnecessary that distorts their taste - mushrooms, water, a little salt and citric acid as a preservative. So little that no sourness is felt.

Ingredients:

Chicken fillet – 400 g.
Champignons – 200 g.
Korean ready-made carrots – 150 g.
Fresh young cucumber – 100 g.
Salt and ground black pepper - to taste.
Mayonnaise – 1 tbsp. spoon with top.
Sunflower oil - as much as needed for frying.

Just don’t take chopped mushrooms - let there be canned whole caps in the jar - there is also this type of canned food, choose them.

Now – black pepper. When the recipe calls for ground, the author means that any halfway decent housewife has a manual pepper mill/crusher in her kitchen. Because the true aroma of ground black pepper can only be obtained from freshly ground peas. Gourmets and those who love and know how to cook will agree with me.

But to the point - now let's reveal the secrets

Preparation:

1. Wash the champignons, if they are fresh, “live”, remove the skin from the caps and from under them, and cut: the caps into thin slices, the legs into strips lengthwise. If you have canned mushrooms, simply drain the brine.

2. Fry the mushrooms over low heat in butter. First fry fresh mushrooms with a small amount of water and adding a small proportion of vegetable oil to the butter. Don't forget to add salt - mushrooms are reluctant to absorb salt. Canned mushrooms, if you remember, are also almost unsalted.

3. Boil the chicken fillet, cool, and divide into fibers.

4. Add fried mushrooms to the chicken.

5. Add prepared Korean carrots.

6. Mix everything evenly and carefully with a spoon of mayonnaise into a homogeneous mass, smooth out.

7. Stick cucumbers cut lengthwise into 4 parts around a picket fence, decorate the composition with a sprig of cilantro, parsley or dill. Salad ready.

How to make a “Mushroom Glade” with fried champignons without turning?

Many of my friends complained about the difficulties they had with turning the salad. In principle, a well-seasoned salad is quite easy to extract. But if you are still afraid and afraid of ruining the dish, then prepare it as follows.

We will need:

fresh champignons – 500 g;
chicken meat – 400 g;
eggs – 4 pcs.;
onions – 1 pc.;
cheese – 150 g;
pickled cucumbers – 2 pcs.;
olives – 10 pcs.;
garlic – 2 cloves;
dill, parsley;
mayonnaise;
salt, pepper to taste;
vegetable oil.

Preparation:

Boil the meat until done. Cool it and grind it.
We also boil the eggs hard. Cool, peel and cut into cubes. Place half of one yolk aside, lightly mashing it with a fork. We will need it for decoration.
Pour oil into the pan, let it heat up and fry the whole champignons in it. Fry 12-15 pieces. Turn occasionally so that all sides are evenly cooked. Place the finished mushrooms on paper napkins to absorb excess oil.
Chop the remaining mushrooms and fry them in another frying pan along with finely chopped onions, adding salt and pepper. Cook for 5-6 minutes.
Cut the pickled cucumbers into medium cubes.
Cut the cheese with a knife. Finely chop the greens.
Cut the olives lengthwise into 4 parts.
We put all our ingredients in one large salad bowl: meat, eggs, chopped mushrooms, cucumbers, cheese, olives and herbs. Season with mayonnaise and mix everything well.

We won't add salt and pepper anymore!

We put the salad on a dish, make a mound out of it, lightly press it down with a spoon, and form a clearing.
We decorate everything with our cooled fried champignons and dill sprigs. From the cheese and the yolk, which we specially left, you can make a cute little daisy.
A simple but equally beautiful “Mushroom Glade” salad is ready. Show even more imagination and decorate it as you wish!

Delicious salad with smoked chicken, Korean carrots and mushrooms

The “trick” of this salad is the smoked meats. The chicken can be taken at any degree of smoking - from golden to radical brown. All the same, the skin is not used; it is mercilessly thrown away. Why? Because of carcinogens, which are inevitably and abundantly formed in smoked meats. And in the skin - they are the best.

So we peel a purchased carcass, half carcass or smoked thighs from the skin, peel off the meat and pile it separately in a pile, waiting for it to arrive.

Ingredients:

Smoked chicken 300 g.
Fresh or canned mushrooms with caps – 200 g.
White onion – 1 medium-sized onion (about 5 cm in diameter).
Korean carrots – 120 g.
Eggs – 3 pcs.
Mayonnaise – 1 tbsp. spoon.
Garlic – 3 cloves.
Hard cheese – 50 g.

Preparation:

1. Cut the chicken into small pieces of arbitrary shape or even dissolve the pulp into individual fibers.

2. Fry the onion and mushrooms cut into half rings together over medium heat until golden brown, adding a little salt.

3. Grate hard cheese and hard-boiled and cooled eggs on a coarse grater.

4. Chop the Korean carrots a little so that the “straws” are no more than 3 cm long.

5. Place the ingredients in layers, lightly coating each with mayonnaise.

1st layer – chicken.
2nd – mushrooms with onions.
3rd – carrots.
4th – grated eggs.
5th – cheese with garlic crushed in a press.
Mayonnaise does not lubricate cheese.

6. Cover the salad with cling film and place in the refrigerator for 2 hours. After which you can take it out and eat it.

And yes: it would seem - what difference does it make how to apply it? What if everything continues to get mixed up in your mouth? But practice shows that you need to eat such layered salads, choosing layer by layer, and only slightly grabbing from your neighbors... and you get a variety of tastes.

So a recommendation: don’t just dump it on the plate haphazardly. Or better yet, a solid piece, continuous from top to bottom, in which “geological layers” can be traced. And in layers, guys, eat in layers...

Salad “Mushroom clearing” with champignons and ham

Using ham in a salad greatly simplifies the cooking process, because you do not need to boil the meat, wait until it cools down and only then start cutting. And the taste is completely different. Therefore, be sure to try making “Mushroom Glade” with ham!

We will need:

pickled champignons;
ham – 200 g;
eggs – 2 pcs.;
potatoes – 2 pcs.;
hard cheese – 200 g;
dill - a bunch;
mayonnaise.

Preparation:

Boil the eggs hard. We also boil potatoes in their jackets. After which we cool everything and clean it.
Place the mushrooms on the bottom of the mold, caps down.
Finely chop the washed and dried dill and sprinkle it over our champignons.
Grate the potatoes on top and coat them liberally with mayonnaise.
Cut the ham into cubes and place them in the next layer. And again grease with mayonnaise.
In a separate container, mix finely grated eggs with coarsely grated cheese, adding mayonnaise.
We spread the resulting mass into our salad as the last layer, distributing it evenly with a spatula. Place everything in the refrigerator for at least 2 hours.
After the salad has been thoroughly infused, we separate its edges from the mold using a knife. Place a flat dish on the salad bowl and carefully turn everything over. Our “Polyanka” is ready to decorate your table with its magnificent look!

Chicken “Fox Coat” Salad with Mushrooms and Carrots Korean Style

This salad has one secret: it contains not only Korean-style carrots, but also potatoes made using the same technology, the recipe for which will be given additionally at the end of the material, after all the salads.

Ingredients:

Chicken legs – 2 pcs.
Korean-style carrots, prepared, in thin strips – 150 g.
Potatoes using the “Korean-style carrots” technology – 150 g.
Mushrooms – 200 g.
Leeks - 3 stalks.
Dill, parsley - half a bunch each.
Hard cheese – 100 g.
Oil for frying mushrooms and seasoning potatoes.
Garlic – 2 cloves.

Preparations

Start forming the salad in layers on a large flat plate. To keep it in shape, use a molding ring with a lock. If you don’t have one, just glue it together disposable from cardboard or whatman paper so that it has the diameter you need.

Mushrooms need to be fried with onions, and with the lower, white part of the leek. The greens will be used for decoration, in the salad layer, separately. If you don’t have leeks, use regular white leeks for frying, and for the layer – batun onions, chives, sibulet onions – that is, any green arrows.

1. Cook the potatoes, place them in the first layer. Grease with mayonnaise.

On a note! If you don’t know how to properly and tasty cook Korean-style potatoes, then at the end of this recipe you will find detailed instructions for preparing it.

2. The second layer will be mushrooms and onions. There is no need to cover them with mayonnaise; they contain enough oil from frying.

3. Boil the chicken legs, cool, remove the skin and separate the meat from the bones and tendons with fibers. You can also take smoked chicken legs. Meat is the third layer. Covered with a thin layer of mayonnaise.

4. Place leeks on top of the meat, and mayonnaise on top.

5. Season the grated cheese with garlic and place on top of the onion.

6. The last layer, without mayonnaise, is carrots.

Carrots can be laid out in the shape of a fox's tail, even with a white tip, like a firefox. Or even make a carrot image of a sleeping fox curled up into a ball, if you have the gift of drawing.

After this, the salad is placed in the refrigerator for a couple of hours to harden and mutually impregnate the layers.

The last step is to remove the molding ring, and the “Fox Coat” salad appears before you in all its glory.

Korean potato recipe for Fox Coat salad

Korean chicken salads with mushrooms and carrots, even in their most complex versions, are still simple. The only salad where you have to spend much more time preparing is the “Fox Coat” salad, in which potatoes are not just potatoes. However, judge for yourself.

Ingredients:

To prepare, you need to take a Korean vegetable cutter with a cutting cell size of 3 x 3 or 4 x 4 mm.
Prepare the spice: 0.5 teaspoon of coriander and ¼ teaspoon of ground black pepper.
1 tbsp. spoon of 9% vinegar.
2 large (up to 7 cm) raw potatoes.
2 tbsp. spoons of olive oil
1 clove of garlic.

Preparation:

1. Grate the potatoes using a grater of the specified size. Or cut such straws manually with a knife.

2. Place it in salted boiling water for 2-3 minutes, constantly testing. You want the potatoes to be half-cooked and slightly crunchy in your teeth - this is important! Place in a colander, loosen, and cool quickly to prevent overcooking of the potatoes due to the accumulated heat in the pile.

3. Season with coriander, oil, pepper, vinegar, garlic, let stand for a couple of hours.

These potatoes are delicious on their own, and you can always surprise guests with them as a spicy and unusual appetizer. Well, in “Fox Coat” it will be especially appropriate.

Cooking upside-down salad “Mushroom clearing” without meat

Meat, of course, plays an important role in most salads; it makes them more filling. But you can do without it. After all, beans are a good alternative to meat. It is rich in protein, so this salad is not inferior to meat in its nutritional value.

We will need:

pickled champignons – 200 g;
potatoes – 2 pcs.;
carrots – 1 pc.;
pickled cucumbers – 2 pcs.;
green onions;
beans - 1 cup;
mayonnaise.

Preparation:

Boil potatoes, carrots and beans until tender.
Place the champignons, caps down, in the pan. Sprinkle finely chopped herbs on top.
Then we make a layer of coarsely grated potatoes, which we grease with mayonnaise.
Chop the pickled cucumbers and place them in the next layer.
Grate the boiled carrots and place them on top of the cucumbers.
Next we have boiled beans.

You can use canned beans in their own juice.

Grate the cheese and sprinkle on our salad, lightly compacting all the layers with your hands.
Place in the refrigerator for a couple of hours. Then turn the pan over onto a plate.
An excellent meat-free salad is ready!

How to prepare a salad with mushrooms, chicken and Korean carrots in layers?

Another layered salad, with the same forming technology - using a ring. Only regular potatoes are used. In general, this option is similar in its execution to the well-known “Herring under a fur coat” - only without beets and herring. And the carrots are not boiled, but spicy.

https://1000.menu/cooking/34426-salat-s-jarenymi-gribami-i-kuricei

Ingredients:

Boiled chicken – 300 g.
Hard-boiled egg – 2 pcs.
Hard cheese – 80 g.
Onions – 50-60 g.
Fresh or canned champignons – 150 g.
Boiled potatoes - 2 small potatoes.
Vegetable oil for frying
Green olives – 1 200 gram jar.
Korean carrots – 100 g.

Preparation:

1. Place a molding ring on a flat plate and place the ingredients into it.

2. Boil the potatoes, cool, cut into cubes or slices. This is the first, bottom layer of the salad. Coat with mayonnaise.

3. Fry mushrooms with onions until light golden brown, place on top of potatoes.

4. Cut the boiled and cooled chicken into cubes, place on top of the mushrooms, and smooth out.

5. Cut the hard-boiled eggs crosswise into thin disks, place them on top of the chicken, and cover with mayonnaise.

6. Pour in and smooth out the carrots.

7. Sprinkle cheese on top, press down, lay out any pattern of olives cut in half lengthwise. Garnish with sprigs of parsley, cilantro and dill.

8. Keep the salad in the refrigerator for 2 hours, remove the ring before serving.

Salad “Mushroom Glade” with champignons

Most often I prepare this particular version of the salad. It seems to me that this composition is the most optimal for our family; we have been working towards it for a long time. And for a long time now, such a “Mushroom clearing” has taken root with us. You, of course, may have completely different tastes, which is why the article contains many recipes, and everyone will find something they like.

As you can see, in this recipe we will do without salt at all.

We will need:

pickled champignons – 400 g;
smoked chicken breast – 1 pc.;
eggs – 2 pcs.;
hard cheese – 100 g;
onions – 1 pc.;
potatoes – 3 pcs.;
greens - 1 bunch;
mayonnaise.

Preparation:

Boil the potatoes. We make it in its uniform, then let it cool, peel it and grate it on a coarse grater.
We also boil the eggs hard, peel and grate them on a coarse grater.
Well, now comes the fun part! Let's collect our salad. To do this, you need to cover the mold with cling film. Lubricate it generously with vegetable oil so that when you turn it over, everything comes off well from it.
Place the mushrooms with their caps down, placing them as close to each other as possible.
Place a layer of finely chopped greens on top of the champignons.
Coat the greens with mayonnaise.
Place the next layer of grated boiled potatoes and also coat it with mayonnaise.

Do not put too much mayonnaise, since it will coat all layers of the salad; there will already be enough of it.

Cut the smoked chicken breast into small cubes and place on top of the potatoes. Coat with mayonnaise sauce again.
Peel and finely chop the onion, scald it with boiling water and leave for two minutes. Then drain the water, squeeze out the onion and lay it out in the next layer.
On top of the onions we will use grated eggs, which we also coat with mayonnaise.
And the last, final layer is finely grated cheese.
We cover the ends of our salad with cling film, press everything down with our hands and leave it in the refrigerator to infuse overnight.
Just before serving, open the film and turn the pan over onto a flat plate. Carefully remove the mold and film. “Mushroom Glade” is ready!

Recipe for chicken salad “Obzhorka” with Korean carrots

The mushrooms here are taken salted (soaked, because they are usually salted with an “overlap”) or marinated. The second is preferable because it goes better with the pickled cucumbers included in this recipe.

Ingredients:

Boiled chicken – 300 g.
Pickled mushrooms (butterflies, chanterelles or honey mushrooms) – 150 g.
Korean carrots – 100 g.
Young pickled cucumbers, about 10 cm in size – 3 pcs.
White onion – 80-100 g.
Oil for frying onions.
Greens - one sprig of dill, cilantro, basil, parsley.
Mayonnaise – 1 tbsp. spoon without top for dressing.

Preparation:

1. “Disassemble” the chicken - split it into fibers or cut it arbitrarily, separating it from the bones (if you don’t have fillets).

2. Cut the cucumbers lengthwise and chop crosswise into thin half-discs.

3. Chop the onion into squares and fry until light golden brown. Cool. When using, separate from oil.

4. Mix all ingredients in any form and season with mayonnaise.

5. Serve chilled, frozen, with the ingredients mutually soaked.

Salad with Korean carrots and chicken breast with mushrooms

Probably the laziest salad ever. Or “budget”, if you like - due to the minimum of components included in it. So, it’s not all about being sophisticated - someday you need to live in simplicity, huh? Especially when you’re alone at home (alone), and you want something like that... well, not fried potatoes with onions! And I don’t really want to bother...

By the way! There is not a drop of mayonnaise here, but for a piquant taste you can add mild mustard.

Ingredients:

Chicken fillet – 300 g.
Korean ready-made carrots – 100 g.
Green onions - half a bunch. You can replace it with lightly fried white onions with canned champignons.
Canned champignons – 1 jar.
Olive oil for frying – 2 tbsp. spoons

Preparation:

1. Boil the chicken, cool, cut into cubes or, cutting into portions, simply separate into fibers with your hands.

2. Lightly fry the champignons with onions - if you have onions. Cool.

3. Mix the chopped chicken and mushrooms with carrots, sprinkle with green onions on top - if you have any.

4. Place in the refrigerator for 2 hours.

Ready. If you are an esthete/esthete -...well, decorate the top of the dish with Yin-Yang symbols made of onions and carrots. It looks contrasting and bright. Something like this: