This Korean-style chicken fillet and carrot salad is a real find for those who like spicy food. Fast, easy and inexpensive.
Cooking time 30 minutes
Chicken fillet 200 g
Korean carrots 100 g
Eggs 2 pcs
Fresh cucumber 1 pc
Mayonnaise 2 tbsp l.
Lettuce leaves for decoration
Salt to taste
Boil chicken fillet and eggs until tender.
Cut the chicken fillet and eggs into strips into a bowl.
Add sliced fresh cucumber, Korean carrots and mayonnaise.
Stir and salt to taste. Put on a platter with lettuce leaves.
You can serve our delicious Korean style chicken and carrot salad to your table.