Welcome to a recipe that's a true celebration of bold flavors and textures! The Korean Carrot and Chicken Salad is a modern classic in many Eastern European kitchens, born from a love for the iconic spicy-sweet pickled carrot salad known as "koreyskaya morkov." This dish is a delightful fusion, combining the zesty kick of the carrots with savory pan-fried chicken, the bright, juicy burst of fresh grapefruit, and a rich, creamy mayonnaise and cheese dressing. It's a layered masterpiece that's as beautiful to look at as it is delicious to eat, perfect for a special occasion or a satisfying weeknight meal.
Korean Carrot and Chicken Salad.
Ingredients for Korean Carrot and Chicken Salad
- 400 g chicken fillet
- 300 g koreyskaya morkov (spicy Korean-style carrot salad)
- 1 grapefruit
- 3 hard-boiled eggs
- 80 g hard cheese
- 100 g mayonnaise
- salt, pepper, parsley for garnish
- 15 g cold-pressed olive oil
- mustard, black and red pepper, vegetable oil for the marinade
How to Make Korean Carrot and Chicken Salad
Rub the chicken fillet with a mixture of salt, mustard, black and red pepper (all seasonings to your taste). Pour over a tablespoon of neutral vegetable oil and leave in the refrigerator for 2-3 hours. You can marinate the chicken for up to 24 hours; it will only get tastier.
Rub the chicken fillet with a mixture of salt, mustard, black and red pepper.
Fry the chicken fillet until golden brown.
Peel the hard-boiled eggs and separate the yolks.
Heat a frying pan well; no need to grease it with oil, as there is oil in the marinade. Place the chicken fillet on the hot pan, fry until golden brown on one side, then flip and fry for a couple of minutes on the other side. Transfer the fried chicken to a preheated oven or under the broiler for 5 minutes, so it cooks through and gets even more browned.
Peel the hard-boiled eggs and separate the yolks. Press the yolks through a sieve directly onto the mayonnaise. For a delicious salad, don’t skimp on the ingredients; make your own mayonnaise from olive oil, egg yolk, mustard, and vinegar. Homemade mayonnaise can’t be compared to store-bought.
Season the sauce with salt and black pepper to taste.
Season the sauce with salt and black pepper to taste, and mix well.
Cut the grapefruit in half and carve out the segments.
Drizzle the Korean-style carrots with cold-pressed olive oil.
Dice the cooled chicken.
Cut the grapefruit in half and carve out the segments, ensuring the bitter white pith is removed from the fruit pieces.
Drizzle the koreyskaya morkov (a spicy pickled carrot salad popular in post-Soviet countries) with cold-pressed olive oil. This will keep the carrots shiny and prevent them from dulling or drying out. By the way, if you don’t have ready-made Korean-style carrots on hand, the recipe is quite simple to make yourself. Grate two large carrots into long shreds and place them in a saucepan. Add salt and sugar to taste, pour in 2 tablespoons of apple or 6% vinegar, and add a teaspoon of Korean carrot seasoning or ground red pepper and coriander. Separately, heat 50g of vegetable oil until it starts to smoke. Pour the hot oil over the carrots, mix well, and let it marinate for an hour.
Assemble the salad. Dice the cooled chicken.
Place the grapefruit pieces on top of the chicken.
Place the grapefruit pieces on top of the chicken.
Add the finely diced boiled egg whites.
Spread all the mayonnaise sauce.
Grate the hard cheese on a fine grater.
Add the finely diced boiled egg whites.
Spread all the mayonnaise sauce in an even layer.
Grate hard cheese, preferably a salty one with a piquant note, on a fine grater.
Garnish the salad with fresh parsley leaves and serve immediately.
Place the Korean-style carrots on top of the cheese. Garnish the salad with fresh parsley leaves and serve immediately. Mix just before serving onto plates.
And there you have it—a stunning and incredibly flavorful salad that's guaranteed to be a conversation starter! The layers not only look beautiful, especially when served in a glass bowl, but they also ensure that every bite is a perfect combination of spicy, savory, tangy, and creamy. Don't hesitate to make it ahead for a party; just assemble and keep it chilled until you're ready to serve. We hope you enjoy this exciting blend of flavors and that it brings a touch of culinary adventure to your table. Happy cooking!
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