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Salad with Smoked Chicken and Korean Carrots
Instructions
I prepare the ingredients for the salad with smoked chicken and Korean carrots. Instead of smoked legs you can take smoked chicken breast. The meat needs to be cut off the bones, after which the net weight comes to 350 grams.
I place the eggs in a small pot, add a teaspoon of salt, pour in water, and set them to boil hard for 8 minutes (I count the time from the moment the water starts boiling). The salt raises the density of the water, so if a shell cracks the white won't leak out.
Since Korean carrots have a long cut shape, it is worth aiming to slice or grate the other components of the salad in a similar style, so they can then be added to the salad bowl without delay. First I grate the eggs coarsely.
I cut the prunes into strips.
I first cut the cucumbers into lengthwise slices, and then into strips on the diagonal.
I cut the meat into long strips as well.
Now I move on to assembling the salad. I set a ring mould on a plate and lay out the first layer of meat.
I spread it with mayonnaise.
On top I spread out the prunes.
Directly on top of them, with no mayonnaise layer, I immediately lay the Korean carrots.
I cover the orange layer with the eggs.
I spread them with mayonnaise.
Last of all I lay out the cucumbers. If the mould is not tall enough for the next ingredient, I carefully lift the mould by 1-2 centimetres and keep adding the remaining components.
The cucumbers can be left without a layer of mayonnaise, or you can cover them with it.
I decorate the top with carrot strips and parsley leaves. The salad with smoked chicken and Korean carrots is ready.You can serve the salad not only laid out in layers on a shared plate, but also portioned into wide glasses or individual salad bowls. Its striking look and well-balanced flavour will leave no one indifferent.Give it a try, bon appétit!
Tips
- 1
Identical cutting is the secret to good looks. Korean carrots are long, while cubes of meat look chaotic. With every component cut into strips, the salad is visually harmonious.
- 2
Salt in the water for the eggs is the secret to keeping them whole. Plain water won't save a cracked egg – the white will escape. Salt in the water raises its density, so the egg keeps its shape.
- 3
No mayonnaise on the carrots is the secret to flavour. Korean carrots are already marinated, and mayonnaise would mask their aroma. A layer with no dressing in between lets the spiciness of the carrots come through.
- 4
Lifting the mould is the secret to a tall salad. If the ingredients don't fit, don't press them down – carefully raise the mould by 1-2 cm. The same principle works for other layered salads with smoked meats.
Video
FAQ
Which smoked chicken should I choose? +
Smoked chicken legs (500 g) are the classic choice. Alternatives include smoked breast (350 g) for a leaner version, smoked chicken fillet (350 g), smoked wings (500 g), or smoked turkey (350 g). Don't use chicken past its use-by date, very salty smoked products (they will upset the balance), or legs flavoured with liquid smoke (an artificial aroma). For the classic version, use proper cold-smoked chicken.
What can replace the prunes? +
You can use chopped dried apricots (100 g), light raisins (100 g), dried cranberries (100 g), or dried cherries (100 g) for a touch of acidity, as well as a mix of prunes and dried apricots (50 g each). Don't use chocolate-coated prunes, over-dried ones, or prunes in a sugar coating. For the classic version, use soft pitted prunes with no additives.
How long does the salad keep? +
In the refrigerator, in a tightly sealed container, it keeps for 1 day. Any longer and the cucumbers release juice, the carrots lose their crunch, and the salad turns watery. Don't warm it before serving, and I don't recommend freezing it, as the eggs and cucumbers would be completely ruined. On the second day the flavour holds up, but the texture is worse. Don't leave it at room temperature for longer than 4 hours. It is best to prepare the components ahead and assemble the salad just before serving.
What goes well with a layered salad? +
It works as a universal dish for the festive table. Serve it with wheat bread and butter, with garlic toasts, with pickled mushrooms, or with salted cucumbers. It also goes alongside hot roast meat, steamed fish, whole boiled potatoes, or country-style baked potatoes, and pairs well with fresh dill and parsley. A layered salad like this suits a birthday, an anniversary, or New Year.
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