Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Salads
Chicken Breast Salad with Korean-Style Carrots
A hearty, layered salad featuring tender chicken breast, tangy homemade Korean-style carrots, cheese, and corn.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Shred the carrots, then toss with sugar, salt, paprika, minced garlic, and vinegar.
2
Heat the oil in a skillet, let it cool slightly, then pour over the carrot mixture. Refrigerate for about 30 minutes.
3
Slice the cucumbers, grate the cheese, and shred the cooked chicken breast into fine pieces.
4
Combine all the prepared ingredients, add the corn, and dress with mayo.
Comments
Log in to leave a comment.
No comments yet. Be the first!