Chanterelle salad with mushrooms and Korean carrots. Chanterelle salad with Korean carrot

25.05.202027.05.2017

hearty and delicious salad which is easy to prepare. Korean-style carrots add spice to the dish; By reducing or, conversely, increasing its quantity, you can adjust the spiciness of the dish. We offer you several interesting options for Chanterelle salad with Korean carrot.

Traditionally, this salad is prepared with the addition of chicken fillet and Korean carrots. Available ingredients are used to prepare the dish. The salad is very tasty and juicy. Such a dish will be the highlight of the festive table and will not leave indifferent any guest.

Cooking time: 15 minutes
Servings: 3-4

Ingredients:

boiled/baked chicken breast, fillet (500 g);
carrots in Korean (200 g);
hard cheese (200 g);
pickled / pickled cucumber (2 pcs.);
parsley/dill/other fresh herbs(1 bunch);
mayonnaise (200 g);

Cooking:

Cut the chicken into small strips. Place in a salad bowl.
Add half of the Korean-style carrots to the bowl (drain the excess juice).
Grate the cheese on a coarse grater, place in a bowl.
Drain the brine from the cucumbers, cut into strips and squeeze out excess liquid. Add to salad bowl.
Chop greens and add to salad. Leave a few branches for decoration.
Dress the salad with mayonnaise, season with salt, pepper and other spices to taste. To stir thoroughly.
Decorate the dish with the remaining carrots and sprigs of greens.

You can see all the details of preparation in the video:

IN this recipe a fairly popular combination of ingredients is used - chicken and mushrooms. The salad is easy to prepare, but it turns out very tasty. Korean carrots give the dish not only a spicy taste, but also an elegant look.

Cooking time: 30 minutes
Servings: 4

Ingredients:

fresh champignons (500 g);
hard cheese (200 g);
boiled chicken egg (5 pcs.);
carrots in Korean (300 g);
green onion (1 bunch);
mayonnaise (200 g);
salt, pepper, other spices (to taste).

How to fry mushrooms for salad:
1. Place the mushrooms in a dry frying pan without oil.
2. Extinguish them over low heat so that all the liquid evaporates from them.
3. Then add oil, salt and pepper. Stir and fry for 5-10 minutes until golden brown.

Cooking:

Wash the mushrooms, dry with a napkin, finely chop and fry in a small amount of oil.
Cut chicken into strips.
Cheese grate on a fine grater.
Peel the eggs, separate the yolks from the proteins, grate them on a fine grater into different bowls.
Drain excess juice from carrots.
Chop green onions.
Lay the salad in layers on a platter. The first layer is Korean carrots.
The second layer is chicken. Add salt, pepper, spices to taste. Lubricate with mayonnaise.
The third layer is mushrooms. Lubricate with mayonnaise.
The fourth layer is proteins.
The fifth layer is the yolks. Lubricate with mayonnaise.
The sixth layer is cheese.
Garnish the salad with green onions or other fresh herbs.

We offer you to watch the video recipe of this dish:

Delicious, beautiful and spicy salad. The dish is perfect for both a festive table and an everyday dinner. To highlight the bright appearance dishes, we recommend serving it in a transparent or white plate (salad bowl).

Cooking time: 20 minutes
Servings: 4

Ingredients:

smoked chicken meat (400 g);
boiled chicken egg (4 pcs.);
canned corn (100-200 g);
mayonnaise (150 g);

Cooking:

Separate chicken meat from bones and skins. Cut into small pieces.
Peel the eggs, separate the yolks from the proteins, grate them separately on a fine grater.
Prepare salad dressing. Combine the grated yolks with mayonnaise, season with salt, pepper and spices to taste, mix thoroughly.
Remove excess juice from carrots.
Drain liquid from corn.
Place chicken, squirrels, carrots, corn in a bowl. Add sauce and mix thoroughly.

You can also watch the video recipe for this salad:

Salad will especially appeal to lovers of smoked meats. The salad is prepared very quickly and simply, so this is a great option for both a festive and weekday dinner.

Cooking time: 15 minutes
Servings: 4

Ingredients:

raw smoked / smoked / other to taste sausage (300 g);
carrots in Korean (200-300 g);
canned corn (200-300 g);
tomato (2 pcs.);
parsley / other greens (for decoration, 1 bunch);
mayonnaise (200 g);
salt, pepper and other spices (to taste).

Cooking:

Clean the sausage from the film and cut into thin strips.
Remove excess juice from carrots.
Drain liquid from corn.
Cut the tomatoes into strips (if desired, remove the peel). Drain excess liquid.
Coarsely chop the greens or tear with your hands.
Place sausage, carrots, corn, tomatoes in a salad bowl.
Season with mayonnaise, add salt, pepper and other spices. To stir thoroughly.
Decorate the salad with herbs.

We bring to your attention a video recipe for this salad:

Enough original recipe lettuce "Chanterelle". Roasted green beans are used to prepare the dish. If you want to try something new, this recipe is for you.

Cooking time: 20 minutes
Servings: 2-3

Ingredients:

boiled / baked pork, fillet (300 g);
carrots in Korean (200 g);
onion (1 pc.);
green beans (300 g);
dill / other fresh herbs (1 bunch);
vegetable oil (for frying, 30-50 ml);
sesame (10 g);
salt, pepper, other spices (to taste).

Cooking:

Cut the meat into thin strips.
Drain excess liquid from carrots.
Clean and finely chop onion. Fry in oil in a hot pan until golden brown. Lay out and leave to cool.
Add some more oil to the pan and fry green beans, stirring constantly (to keep the beans a little crispy, you need to fry them for 8-9 minutes. If you want the beans to become soft, you need to fry them for 12-14 minutes). Add salt and pepper to taste, stir and set aside.
Finely chop the greens.
Mix meat, carrots, onions and beans in a salad bowl. Add salt, pepper and other spices to taste.
Dress the salad with mayonnaise or olive oil and mix thoroughly.
Put the salad on serving plates, sprinkle with sesame seeds and garnish with herbs.

We offer you to watch the video recipe of this dish:

Great recipe for meat lovers. The combination of Korean carrots and onions gives the dish a special piquancy. This salad is easy to prepare even in nature, and instead of boiled pork, you can use barbecue.

Cooking time: 20 minutes
Servings: 4

Ingredients:

boiled / fried pork, fillet (300-400 g);
carrots in Korean (300 g);
onion (1 pc.);
peeled pumpkin seeds (50 g);
mayonnaise / olive oil (for dressing, to taste);
salt, pepper and other spices (to taste);
sugar, table vinegar, 9%, drinking water (for marinade, 2 tablespoons, 2 tablespoons, 250 ml).

Cooking:

Prepare marinade for onions - mix sugar, vinegar and water.
Peel and chop the onion. Pour over the marinade and let it brew for 10-15 minutes.
Cut the meat into strips.
Squeeze the onion from the marinade.
Mix meat, onions and carrots in Korean style in a salad bowl. Add salt, pepper and other spices to taste. Season with mayonnaise or butter, mix thoroughly.
Arrange the salad in a heap on serving plates and sprinkle with pumpkin seeds.

Salad ready!

A very simple yet delicious salad. This is a great option for a holiday table. The original appearance of the dish will attract the attention of guests.

Cooking time: 20 minutes
Servings: 2

Ingredients:

boiled/baked chicken breast, fillet (300 g);
carrots in Korean (200 g);
cucumber (1 pc.);
green onion (1 bunch);
dill / other fresh herbs (for decoration, 1 bunch);
canned olives / black olives (for decoration, 50 g);
mayonnaise / olive oil (for dressing, to taste);
salt, pepper and other spices (to taste).

Cooking:

Cut the fillet into cubes.
Drain excess juice from carrots.
Cucumber grate on a coarse grater.
Chop green onions and dill.
Drain the liquid from the olives and cut them into halves.
Arrange the salad in layers on a wide plate. The first layer is chicken. Season with salt, pepper and spices to taste. Top with mayonnaise/butter.
The second layer is green onions.
The third layer is cucumber. Lightly salt.
The fourth layer is carrots.
Decorate the salad with olives and chopped dill.

Bon Appetit!

Text: Ekaterina Khrushcheva

4.8 4.80 / 15 votes

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We suggest you try Chanterelle salad - it's fast, satisfying and tasty! This salad does not require much effort, but the result will pleasantly surprise you. Also, this salad does not need to be expensive, you can even say that this is a budget option, since every housewife always has a lot of products in the refrigerator. This is a wonderful salad that everyone will like - both adults and children.

There are many variations and varieties of this salad, main ingredient always remains indispensable - carrots, which are undoubtedly very healthy and tasty. Carrots can be fresh, boiled or Korean - here each hostess chooses to her taste. Additional Ingredients there can be both vegetables and sausage familiar to us, as well as seafood, dried apricots and sesame seeds.

When preparing Chanterelles, you can show your imagination and creativity, but it is best to make such a salad with children, because it can be arranged both in portions for each person, and in the form of a chanterelle.

How to cook chanterelle salad - 15 varieties

Salad "Chernetelle" with mushrooms

Delicious salad that will please everyone. You can "collect" it in a place with a child, from that it will become even tastier.

Ingredients:

Onion - 1 pc.
Ham 300 gr.
hard cheese- 50 gr.
Olives - 50 gr.
Mayonnaise - to taste
Champignons - 300 gr.
Carrot - 3 pcs.
Eggs - 3 pcs.
Pickled cucumbers - 3 pcs.
Potato - 4 pcs.

Cooking:

Boil mushrooms in salted water and finely chop.
We boil potatoes and carrots in their skins, then cool them. When the vegetables have cooled, rub them on a coarse grater. We do the same with boiled eggs.
Pickled cucumbers are peeled and finely cut into cubes. Cut the onion, then pour boiling water over it to get rid of bitterness.
We crumble the ham, and cut the olives first along, then across (so it will be more convenient to “draw” with them).
We rub the cheese on a fine grater.
We take a wide dish and lay it out in layers: first potatoes, then ham, then mushrooms with onions, then eggs with cucumbers. Lubricate each layer with mayonnaise.
From above, we begin to create the appearance of a chanterelle - from carrots, olives and cheese.

Salad "Cunning Fox" with Korean carrots

similar salad to classic version but boiled chicken fillet gives softness and lightness.

If you want to make this salad dietary, then steam the chicken, and use low-fat cream instead of mayonnaise.

Ingredients:

Boiled chicken breast fillet - 2 pcs.
Pickled cucumbers - 3 pcs.
Korean carrot - 200 gr.
Cheese - 200 gr.
Garlic - 2 cloves
Mayonnaise
Greenery

Cooking:

Boil the fillet in salted water, cool and cut into strips. Cut the cucumbers into strips, grate the cheese on a coarse grater. Pass the garlic through a press and combine with mayonnaise. Such a salad can be served in a common salad bowl, or it can be made in portions.

If served in a salad bowl: mix the fillet, cheese, cucumbers and carrots, season everything with mayonnaise and mix. If we serve in portions: put in layers in salad bowls, wine glasses or glasses and add mayonnaise between the layers.

Portion salad "Chernetine"

A very tasty salad for those who follow their figure. Olive oil goes well with all the ingredients.

For a salad, Extra virgin olive oil is best, which will only positively affect your body.

Ingredients:

Chicken breast fillet - 2 pcs.
Carrots in Korean - 200 gr.
Cheese hard varieties- 200 gr.
Pickled cucumbers - 3-4 pcs.
Pickled mushrooms (honey mushrooms) - 200 gr.
Garlic - 2 cloves
Olive oil for dressing
Greens - to taste
Salt - to taste

Cooking:

Boil the chicken fillet in salted water until tender, then cool. Grate the cheese on a coarse grater. Peel the garlic.
Cut or shred the chicken breast. Cucumbers cut into strips. Pass the garlic through a press. Wash greens, dry and finely chop. In a deep bowl, combine chicken meat, Korean carrots, cucumbers, cheese, mushrooms, garlic and herbs.
Salt to taste and mix well. Before serving, season the Chanterelle salad with oil.
You can serve the salad in portions, for this put the products in wine glasses or small salad bowls in layers: breast, carrots, mushrooms, cucumbers, cheese. Combine garlic with olive oil pour on top. Decorate with greenery.

Salad "Chernetine" with noodles

A budget friendly salad option. The noodles make it even richer and tastier. Perfect for a party or outdoor picnic.

Ingredients:

Noodles (vermicelli fast food, 1 pack) - 60 gr.
Carrot - 1 pc.
Chicken egg - 2 pcs.
Garlic - 1-2 tooth.
Mayonnaise - 150 gr.
Milk - 2 tbsp. l.

Cooking:

Vermicelli should be broken as small as possible.
Sprinkle with vermicelli spices.
Mix 2 tablespoons of mayonnaise with 2 tbsp. spoons of milk, add to the vermicelli and mix well.
Set aside for half an hour to steam.
Hard-boiled eggs, peel.
Peel the carrots and grate on a "Korean" grater.
To the swollen vermicelli, add the eggs, grated on a coarse grater, carrots and mayonnaise, mixed with chopped garlic.
Mix everything well.
Line a deep salad bowl with cling film.
Put the salad in a salad bowl, tamp well and let it brew for another half an hour.
Gently turn the salad over onto a platter and remove the cling film.

Crab sticks go well with carrots, which is why this salad is so tasty. After one serving, you want more and more.

Ingredients:

Crab sticks - 200 gr.
Carrots in Korean - 150-170 gr.
Olives - 10 pcs.
Eggs - 2 pcs.
Salt (optional)
Mayonnaise (to taste)

Cooking:

cut into cubes crab sticks and olives.
Boil the eggs, cool and also cut into cubes
Put Korean carrots in a bowl.
Salad mixed with mayonnaise, if necessary - salt.
Serve salad immediately.

Very simple chanterelle salad

A salad that is not like what we are used to. Very simple but delicious. It can be served as a separate dish, or stuffed with vegetables, such as zucchini or eggplant.

Instead of mayonnaise with palm oil, you can use regular mayonnaise with the addition of heavy cream or sour cream.

Ingredients:

Fresh carrot - 5 pcs.
Garlic - 4 cloves.
mayonnaise with palm oil
Salt and pepper

Cooking:

Wash and clean carrots. Peel 4 garlic cloves.
Grind carrots and garlic in a meat grinder, add salt and pepper to taste.
Fill with mayonnaise.

A salad that will please the gourmet and the child. Very tasty, filling and easy to prepare.

Instead of dried chanterelles, you can use pickled or fresh ones, which need to be washed well and fried in vegetable oil.

Ingredients:

Carrot - 1 pc.
Dried chanterelles - 20 gr.
Lemon juice - 1 tbsp.
Turmeric - 0.5 tsp
Flaxseed oil - 1 tsp
Black pepper, celery (or sea) salt - to taste
Green onion - a few feathers
lettuce leaves - for garnish

Cooking:

Soak mushrooms in cold clean water for several hours or overnight. Squeeze. Cut into small pieces.
Grate carrots on a grater for Korean carrots using a fine shredder attachment.
Finely chop the green onion.
mix linseed oil, lemon juice and turmeric.
Gently mix all the ingredients in a salad bowl. Add salt and black pepper to taste. Mix again.

Registration:

Submit carrot salad Chanterelle on a lettuce leaf and serve.

This is a completely different salad from the "Herring under a fur coat with beets." Mushrooms add a touch of spice. Very tasty and satisfying, which will become a favorite salad of the whole family.

Ingredients:

Herring fillet - 2 pcs.
Mushrooms - 300 gr.
Boiled potatoes- 4 things.
Boiled carrots - 2-3 pcs.
Onion - 1 pc.
Mayonnaise
Pitted olives - half a jar
Boiled eggs - 2 pcs.
Vegetable oil for frying

Cooking:

Onion cut into small cubes and fry over low heat.
Cut the mushrooms, add to the onion and fry until tender.
Peel potatoes and carrots and grate on a coarse grater.
Cut herring into cubes
Spread the salad in layers - herring, then mayonnaise. Top with mushrooms and onions. Next, the potato from which we form the appearance of a chanterelle. We smear with mayonnaise and lay out the last layer - carrots.
Grate the eggs on a fine grater, cut the olives into small strips. From olives make ears, nose, tail, from eggs - a white fluff on the muzzle. We also make eyes from olives.

To make boiled vegetables easy to peel, you need to pour them after cooking cold water. After that, the skin is easily removed.

Very tasty and unusual salad. duck breast makes it festive and special. Having tried it once, you will no longer want to eat another Chanterelle.

Ingredients:

Duck breast boiled or baked - one large
Pickled mushrooms - 5-6 tablespoons
Hard cheese, sharper - 300 gr.
Boiled potatoes - 2 pieces, if small - 3 pieces.
Carrots in Korean - 250 gr.
Bulb - one small
Garlic - a couple of cloves
Eggs - 4 pcs.
Olives and olives - pieces of 10 each
Mayonnaise
Dill, parsley - a few sprigs

Cooking:

For salad with mushrooms and duck fillet the breast should be boiled or baked in foil and finely chopped.
Grate potatoes, hard-boiled eggs and cheese on a coarse grater.
Mushrooms cut into arbitrary pieces, but not large.
Chop the onion (it is better to take a sweet lettuce onion).
Crush the garlic with a knife, and then finely chop (it is undesirable to pass through a press)
If olives and olives are pitted, chop them with a knife, if with pits, first free from the pit.
Chop the greens very finely and mix with mushrooms and duck, add onion and garlic there.
Now spread the salad in layers. Each layer should be lightly pressed with the palms, but without fanaticism, no need to tamp. Then the pressed layer should be lightly smeared with mayonnaise.

Spread half of the carrots in the first layer
The second layer is half potatoes and cheese.
The third is olives + olives (half).
The fourth layer is half of all eggs.
Fifth - a mixture of mushrooms, duck and greens.
Sixth - eggs (what is left).
Seventh - olives + olives.
Eighth - potatoes and cheese.
And the “coat” of carrots completes everything.

Cover with cling film and refrigerate for four hours.

You can decorate the salad with small pickled mushrooms and herbs.

An interesting salad that will become a highlight on the festive table. Dried apricots and apples add a sweet flavor that goes great with carrots. Instead of walnuts you can use peanuts or seeds.

Ingredients:

Carrots - 2 pcs.
Dried apricots - 250-300 gr.
Walnuts - 200-250 gr.
Green apples - 2 pcs.
Garlic - 3 cloves
Mayonnaise
Salt, pepper, herbs

Cooking:

Wash and dry the apricots.
Grate fresh carrots on a coarse grater.
Cut dried apricots small cubes and add to carrots.
chop walnuts and add to carrots with dried apricots.
Cut the apple into small cubes and add to the bowl with the rest of the ingredients.

Salad dressing:

Squeeze garlic into mayonnaise and mix well.

Dress the salad with dressing, mix well, add spices to taste and put in a beautiful salad bowl.

Decorate with herbs and refrigerate for several hours to soak the salad.

Salad "Fox tail"

A delicious salad that looks very beautiful on the festive table.

Ingredients:

Red beans in own juice- 200 gr.
Korean carrots - 100-150 gr.
Smoked sausage - 150 gr.
Onion - 1 pc.
Mushrooms - 200-250 gr.
Mayonnaise - 200 gr.
Salt - to taste.

Cooking:

Chop the onion, finely chop the mushrooms, fry all this in vegetable oil.
Cut the sausage into thin strips, add Korean carrots.
Drain water from beans.
Combine everything, mix, season with mayonnaise. Salt.
Decorate Korean carrots. Add greenery if desired.

Salad "Chanterelle" with baked chicken fillet

Modified Recipe classic salad. Baked chicken fillet adds a special, which cannot be compared with anything.

Ingredients:

Baked chicken fillet - 100 gr.
Pickled cucumbers - 2 pcs.
Korean carrot - 200 gr.
Cheese - 75 gr.
Garlic - 2 cloves.
Mayonnaise or sour cream
Greens to taste

Cooking:

Place carrots in a deep bowl.
Finely chop the cucumbers and add to the carrots.
Grate the cheese on a coarse grater and add to the rest of the ingredients.
Bake the chicken breast first. Cut into small cubes and add to the ingredients. Squeeze the garlic, and add mayonnaise or sour cream. Mix everything well and decorate with herbs.

Bake the breast in foil, after rubbing the meat with your favorite spices. You can not add salt to the salad, because carrots, chicken fillets, and cucumbers are already with spices.

Vegetarian "chanterelle"

Very tasty and healthy salad! Perfect for a picnic.

If you want to make it more dietary and healthy, all vegetables can be cooked in a steam bath.

Ingredients:

Carrot - 300 gr.
Cauliflower - 200 gr.
Potato - 200 gr.
Zucchini - 200 gr.
Sour cream - 200-300 gr.
Vegetable oil
Salt pepper
Dill for decoration

Cooking:

Boil all vegetables, except zucchini, until tender. Cool, remove the skin and grate.
Cut the zucchini into thin strips and fry in vegetable oil. Mix potatoes, zucchini, cauliflower and half a carrot. Salt, pepper, add sour cream and mix well.
Put the salad on a flat bowl and give it the shape of a hemisphere. Fill the salad with the remaining carrots tightly on top and garnish with herbs.

Salad "Chanterelle"

Classic recipe for this salad. Delicious, easy to prepare, beautiful, and most importantly - not a single member of the family will be hungry.

Ingredients:

Chicken fillet - 2 pcs.
Fresh cucumbers - 2-3 pcs.
Korean carrot - 200 gr.
Cheese - 200 gr.
Garlic - 2 cloves
Mayonnaise
Greenery

Cooking:

Boil the chicken fillet in salted water until tender, cool, and then sort it into fibers with your hands.
Cucumbers cut into thin strips.
Grate the cheese on a coarse grater.
Mix chicken fillet, cheese, cucumbers, Korean carrots, add garlic passed through a press and finely chopped greens. Season with mayonnaise, mix and let it brew for a few minutes.

Marine "Chanterelle"

A salad that will undoubtedly be the king on your table. Guests will be pleasantly surprised by this combination of ingredients. This is a completely unusual variation of the Chanterelle salad, which you will remember for a long time.

Ingredients:

Marinated shrimp - 200 gr.
Pickled mussels - 100 gr.
Pickled squid rings - 100 gr.
Fresh cucumber- 2 pcs.
Korean carrot - 400 gr.
Olive oil for dressing
Spices to taste
Sesame for decoration

Cooking:

Cut the squid rings in half to make stripes. Wash cucumbers, do not peel, thinly slice along the entire length. To make this easy, you can use a vegetable peeler. Pour cucumber strips with cold water, let stand for 20 minutes.

Let's prepare Chanterelle salad today with the addition of Korean carrots. The salad is very bright in color, but it also tastes so pleasant that no one can refuse it. Salads are always on the table arouse interest, and Chanterelle will be a nice addition to holiday menu. In addition to orange carrots, the salad also includes nutritious chicken meat, cheese, pickle. All these ingredients seasoned mayonnaise sauce, turn this Chanterelle salad with Korean carrots, the recipe with a photo of which is very simple, into a worthy treat. Try it and you will never be able to refuse it. Very tasty, be sure to try it.

Required products:

- 200 grams of Korean carrots,
- 150 grams of hard cheese,
- 250 grams of chilled chicken fillet,
- 150 grams of pickles,
- 1-2 cloves of garlic,
- 1 pack of mayonnaise.

How to cook with a photo step by step

We grate hard cheese into a salad on a coarse grater. I use cream cheese, for example, "Russian", "Dutch", these varieties taste good, so they are well suited for salad.

We cut the boiled chicken into long strips. Chicken should be well cooled after cooking. You can cook the chicken in the evening, cool it, leave it in the refrigerator, and use it in a salad in the morning. After the refrigerator, the chicken will be well separated into fibers and cut.

We cut pickled cucumbers into elongated strips.

We send all the chopped products into one deep bowl: Korean carrots, pickles, cheese, chicken meat. It already looks appetizing, but there is still not enough sauce for juiciness. If you came across a Korean carrot that is not spicy, then squeeze the garlic cloves through a press into the salad.

I water all the products with mayonnaise, it will combine all the ingredients well and complete all your efforts.

In order to serve the salad to the table, we take the form, we shift the salad into it and get a portioned look. In this form, we can arrange all the plates and serve them to guests. I'm sure your guests will love this

Chanterelle salad recipes with chicken, mushrooms and fish.

With the holidays approaching, many housewives are puzzled by the search for new and interesting dishes. One of these is Chanterelle salad, which got its name due to the presence of Korean carrots in the composition. It is laid out on top, which determines the color of the dish.

This salad is excellent. flavor combinations products. It is quite rich and spicy. To prepare food, it is worth buying carrots from Koreans, as they are spicy and spicy.

Ingredients:

210 g cheese
120 g Korean carrots
1 boiled breast hen
Small jar of mushrooms
2 cloves of garlic
Mayonnaise

R recipe:

There are two options for serving food: mixed or salad-cocktail
Choose the most suitable option for you
Boil the meat in salted water with spices and cool it in the broth
So, the chicken will turn out juicy and tasty. Separate the breast into fibers
Put the chicken in a bowl and add Korean-style carrots
Grind hard cheese on a coarse grater
This product is best purchased with a rich sour cream flavor.
Enter mushrooms, carrots and crushed garlic, season everything with sauce

Festive Chanterelle salad: ingredients and step by step classic recipe with chicken, Korean carrots and mushrooms in layers in order

Quite a spicy salad with herring. It will become a worthy replacement for herring under a fur coat.

Ingredients:

1 peeled herring
2 carrots
2 onions
Butter
Mayonnaise
2 boiled potatoes
Jar of pickled mushrooms
2 eggs

Recipe:

Boil potatoes and eggs, peel them off
Peel the herring from films, skin and bones, cut into cubes
Put the fish on the bottom of the dish and take care of the onions and carrots
Peel off the skin and fry the onion and carrot in butter
Divide the mixture into 2 parts and place on top of the fish
Chop the potatoes and lay on top of the carrots
Lay the mushrooms, and on top of them chopped eggs
Lay the rest of the fried onion with carrots on top

How to deliciously cook Chanterelle salad with herring and mushrooms: a recipe in layers

In this case, canned tuna or pink salmon in oil are used.

Ingredients:

Can of pink salmon in oil
2 eggs
2 potatoes
1 carrot
250 g fresh champignons
Mayonnaise

Recipe:

Boil carrots and potatoes and peel them off
Cut the mushrooms into thin slices and fry with onions in vegetable oil
Place pink salmon on the bottom of the container, after crushing it with a fork
Put mushrooms on top of the fish, and potatoes on them
Next, sprinkle everything with carrot shavings, and lay grated eggs on top of it
The last layer is grated carrots

How to deliciously cook Chanterelle salad with red fish: a recipe in layers

Easy option holiday dish with mushrooms.

Ingredients:

Jar of pickled chanterelles
200 g Korean carrots
2 boiled potatoes
1 bulb
400 g chicken
2 eggs
Mayonnaise

Recipe:

Boil the meat with spices and cool it in the broth, tear into fibers
After that, lay the chicken on the bottom, and grated potatoes on top of it, then mushrooms and eggs
Do not forget to grease the salad with mayonnaise at each stage.
Put the pickled onion and sprinkle everything with Korean carrots

How delicious to cook Chanterelle salad with chanterelle mushrooms, potatoes, pickled onions: a recipe in layers

Often this salad is made in the form of a chanterelle. This gives it some spice. To do this, you can cut out a shape from cardboard in order to roughly understand which contour to lay out the salad. Decorate the dish with olives and squirrels. The top layer is usually not smeared with dressing.

How to beautifully decorate the festive salad "Chanterelle" for New Year's, birthday, March 8, February 14, February 23, wedding, anniversary: ideas, photos

Fill your piggy bank of recipes with interesting festive salad Chanterelle. It will probably become one of my favorites.

VIDEO: Chanterelle salad

Chanterelle salad with Korean carrot - original salad which does not require a lot of effort, but the final result will exceed all your expectations. Also, this salad does not need to be expensive, you can even say that this is a budget option, since every housewife always has a lot of products in the refrigerator. This is a wonderful salad that everyone will like - both adults and children.

There are many variations available for preparing this dish, but spicy carrots always remain the main indispensable component. Suitable as additional components fresh vegetables, sausage, seafood and meat. Revision " Quick Recipes» has prepared for you a selection of recipes for cooking Chanterelle salad with Korean carrots. You can check out these recipes below. Our authors also offer you to cook delicious.

Chanterelle salad with Korean carrot classic recipe

Ingredients:

Chicken breast fillet - 200 grams;
Carrots in Korean - 100 Grams;
Hard cheese - 100 grams;
Pickled cucumbers - 1-2 Pieces;
Garlic - 1 Clove;
Greens to taste;
Mayonnaise to taste;
Salt to taste.

General characteristics:

Cooking time: 30 minutes;
Servings: 3;

Cooking method:

To prepare this salad, prepare all the ingredients. Boil the chicken fillet until tender in salted water and cool.
Cut the cucumbers into small strips and put in a salad bowl. Add diced chicken fillet.
Cheese grate on a coarse grater. Put in a salad bowl. Add Korean carrots.
Add mayonnaise, chopped herbs and salt to taste. Mix thoroughly. Refrigerate the salad before serving.

Chanterelle salad with chicken fillet

Ingredients:

2 chicken breast fillets;
200 gr. carrots in Korean;
200 gr. hard cheese;
4 pickled cucumbers;
2 cloves of garlic;
mayonnaise for dressing;
greens - to taste;
salt - to taste.

General characteristics:

Cooking time: 35 minutes;
Servings: 5;

Cooking method:

Boil the chicken fillet in salted water until tender, then cool. Grate the cheese on a coarse grater. Peel the garlic.
Cut or shred the chicken breast. Cucumbers cut into strips. Pass the garlic through a press. Wash greens, dry and finely chop. In a deep bowl, combine chicken meat, Korean carrots, cucumbers, cheese, garlic and herbs.
Salt to taste and mix well. Before serving, dress Chanterelle salad with mayonnaise.
Salad can be served in portions, for this, put the products in wine glasses or small salad bowls in layers: breast, carrots, cucumbers, cheese. Combine garlic with mayonnaise and put between layers. Decorate with greenery.

Chanterelle salad with pickled cucumbers

Ingredients:

mayonnaise 200 gr.;
chicken fillet 300 gr.;
parmesan cheese or other hard cheese 150 gr.;
vegetable oil;
ready-made Korean carrots 200 gr.;
pickled cucumbers 3 pieces;
garlic 2 cloves;
ground pepper the black;
salt.

General characteristics:

Cooking time: 25 minutes;
Servings: 3;

Cooking method:

Chicken fillet, washed in water, dried. Rub with salt and pepper. Next, coat with mayonnaise. Wrap in aluminum foil. Let marinate for 15 minutes. We send it to the oven for 25 minutes at a temperature of 180 degrees.
Take it out, cool it down. Let's break it down into fibers. In addition, cut into pieces, across the fibers. Cucumbers, wipe from the brine, cut lengthwise and further into half rings.
Grate Parmesan cheese with large holes. Chop two cloves of garlic with a knife.
In a separate bowl, combine chicken fillet, cucumbers and garlic. Add cheese, half a Korean carrot, ground pepper and mayonnaise. We mix. We try, add more if necessary.
We shift it into a salad bowl, and put the second part of Korean carrots on top. With a slight hint of a red fox coat. Before serving, the dish must be kept in the refrigerator for a couple of hours.

Chanterelle salad with Korean carrots and cheese

Ingredients:

1 chicken breast fillet;
150 gr. carrots in Korean;
150 gr. hard cheese;
3 pickled cucumbers;
2 cloves of garlic;
mayonnaise for dressing;
greens - to taste;
salt - to taste.

General characteristics:

Cooking time: 30 minutes;
Servings: 2;

Cooking method:

Boil the chicken fillet in water with the addition of salt until tender, then cool. Cheese should be grated on a coarse grater. Peel the garlic.
Cut or shred the chicken breast. Cucumbers cut into strips. Pass the garlic through a press. Wash greens, dry and finely chop.
In a deep bowl, combine chicken meat, Korean carrots, cucumbers, cheese, garlic and herbs. Salt to taste and mix well. Before serving, dress Chanterelle salad with mayonnaise.

Chanterelle salad with Korean carrot

Ingredients:

Korean carrot - 200 gr.;
Boiled chicken breast - 300 gr.;
Green radish or daikon - 150 gr.;
Purple onion - 1 pc.;
Pickled cucumbers - 2 pcs.;
Mayonnaise - to taste.

General characteristics:

Cooking time: 20 minutes;
Servings: 3;

Cooking method:

To prepare the salad, boil in advance chicken breast. Chilled chicken fillet cut into small pieces.
Green radish or daikon should be grated for Korean carrots. Peel the onion from the husk, then finely chop it.
Pickled cucumbers cut into strips. Drain the liquid from the Korean carrot, if it is too long, cut it in half. Combine all ingredients in a handy salad bowl. Add mayonnaise. Refrigerate salad before serving.

Chanterelle salad with spicy carrots and crab sticks

Ingredients:

Crab sticks - 200 gr.
Eggs - 3 pcs.
Carrot in Korean - 150 gr.
Mayonnaise, salt.
Olives - 10 pcs.

General characteristics:

Cooking time: 15 minutes;
Servings: 2;

Cooking method:

Prepare necessary ingredients. Chop thawed crab sticks into large cubes. Crumble boiled eggs in the same way.
Carrot straws, squeeze out excess marinade, cut into smaller pieces.
Put the ingredients in a bowl, season with sauce, stir and serve.