There are a lot of salads with chicken, but the beauty of cooking is that you can experiment and combine different products as much as you want. I offer you another option of a spicy, hearty, rich salad that can be served to guests, and you can easily cook for a family dinner. A very tasty salad, I cook now for all holidays.
| Cook Time | 20 minutes |
| Servings |
Ingredients
For Salad
- 150 gram Chicken fillet
- 100 gram Cabbage
- 1 piece Pickled cucumber (large)
- 100 gram Carrot (in Korean)
- 1 tablespoon Sour cream
- 1 teaspoon Spices
- 1 tablespoon Vegetable oil
For Sauce
- 4 tablespoons Mayonnaise
- 1 tablespoon Sour cream
- 1 tablespoon Tomato sauce
- 2 cloves Garlic
Ingredients
For Salad
For Sauce
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Instructions
- Many people take it step by step, in fact there is nothing to show. Chicken fillet (or any other part of chicken) cut into thin strips, marinate in 1 tablespoon sour cream, 1 tablespoon vegetable oil and spices (to taste: salt, pepper, herbs. I had the seasoning for the grill), leave for 20 minutes. Then fry over medium heat until soft and golden brown.
- Finely chop the cabbage, cut the pickled cucumber into thin strips, cut the Korean carrot (I had a very long purchase, I cut the straw into 3 parts). Put all the vegetables in a salad bowl, add the pre-cooked and already cold chicken.
- For the sauce, mix all the ingredients, squeeze the garlic through a press. You can do without tomato sauce. Season the salad with sauce, garnish with green leaves and serve.
- Ready!
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