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Print Recipe
Salad with Corn and Korean Carrots Recipe
I tried the salad at work, cooked it at home, and took a photo. And there are no step-by-step photos, which, I hope, will not spoil the impression of the recipe.
Cook Time 30 minutes
Servings
Cook Time 30 minutes
Servings
Instructions
  1. Cut the chicken fillet into small pieces and fry in a hot frying pan in oil, add salt during frying. I think it's not fatal if you take the already cooked fillet, but we have it fried at work. Cut the dill. Korean carrots, if they are sharp, can be washed and allowed to drain. Drain the canned corn. In a salad bowl, add carrots, corn, chicken fillet and dill. Fill with mayonnaise.
    Cut the chicken fillet into small pieces and fry in a hot frying pan in oil, add salt during frying. I think it's not fatal if you take the already cooked fillet, but we have it fried at work.
Cut the dill.
Korean carrots, if they are sharp, can be washed and allowed to drain.
Drain the canned corn.
In a salad bowl, add carrots, corn, chicken fillet and dill. Fill with mayonnaise.

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