I indicated the time of preparation of the salad, taking into account the fact that the breast is already ready.
Grate the carrots on a Korean carrot grater and put them in very cold water for 10 minutes. Carrots will become very juicy and crispy.
Chop the bell pepper and onion,
Coarsely chop the lettuce leaves,
Preparing the refueling. Fry the peanuts and peel them, chop the burning red pepper. Mix both types of oil, sesame, pepper and peanuts.
Now we sell ready-made refueling. That's what it looks like.
In nature, of course, there is no time to fry peanuts, etc. Therefore, in the field, I switched to ready-made ones.
And for refueling, I mix only oil with soy sauce.
Pour boiling water over the funchosa, add a little salt (remember that soy sauce is quite salty).
Everything is ready - we proceed to the mise en scene, that is, we begin to assemble the salad. Squeeze out the carrots, cut (not finely) the breast and parsley. Don't forget about funchose. Season with sauce.