Salads "Chanterelle" with chicken and "Fox coat" with herring. Chanterelle salad with Korean carrot: recipes

14.09.2019 Preparations for the winter

Calories: Not specified
Cooking time: Not specified

Chanterelle salad with Korean carrots, the recipe with a photo of which I described to you today, is a great solution for any holiday. If you have invited guests or are waiting for the arrival of relatives, then everyone will like such a wonderful salad. Now the Korean carrot has become very popular, so many hostesses are looking for recipes from this delicious carrot. Therefore, the Chanterelle salad will interest many. By itself, Korean carrots are very tasty, juicy and spicy in taste. And in the salad, along with other ingredients, Korean carrot plays in a new way, not as the main component, but as an addition to other products. Overall, the salad tastes great. I recommend to everyone. I would like to draw your attention to this one as well.

Required products:

- 250 grams of Korean carrots,
- 100 grams of hard cheese,
- 250 grams of chilled chicken fillet,
- 150 grams of pickled cucumbers,
- 150 grams of mayonnaise,
- Salt and black pepper optional.

Recipe with photo step by step:

Boil the chicken fillet, adding a little salt during cooking. Cool the meat and cut into long strips.

Chop the pickled cucumbers into long thin strips.

In a deep container, mix the main ingredients: Korean carrots, chicken and cucumbers. It will be convenient to mix the entire salad in a deep bowl or salad bowl, so take this into account right away.

Grate hard cheese on a coarse grater. Use a cheese that is easy to grate. Do not use soft cheeses.

Pour the cheese into the salad and mix until smooth. It is better to grate the cheese on a coarse grater so that it is not lost in the salad, because all the components are quite large and long.

Dress the salad with mayonnaise. He immediately connects all the components. The sauce will soak the chicken, which tastes a bit dry when cooked. But thanks to mayonnaise, the chicken in the salad becomes very juicy. Very tasty and quick to prepare.

Now squeeze a little garlic into the salad through a press. The spicy garlic flavor will come in very handy. Korean carrots and chicken harmonize well with garlic. Taste the resulting salad and add salt and black pepper if needed.

Put the salad in the refrigerator for literally 15-20 minutes to cool. Then present to the table, decorating with fresh greens. Bon Appetite!

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 a great flavor combination of 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 chicken breast
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 a 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

A simple version of a festive 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, 23, wedding, anniversary: ideas, photos

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

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

Salads with chicken meat are always popular on the festive table.

To prepare the Chanterelle salad with Korean carrots, we need:

2 chicken breast fillets;

200 g of carrots in Korean;

200 g of hard cheese;

3-4 pickled cucumbers;

2 cloves of garlic;

mayonnaise 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, garlic and herbs.

Salt to taste and mix well. Before serving, dress Chanterelle salad with mayonnaise.

You can serve the salad 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 Korean carrots and chicken turns out to be very tasty.

With Korean carrots, all lovers of spicy will certainly like it. It contains tender chicken meat, which perfectly sets off the rich taste of various spices. And in combination with Korean carrots, the dish turns out to be especially appetizing. We will talk about how to cook Chanterelle salad quickly and tasty in this article.

Submission form

Much depends on the form in which the dish is served at the table. For example, a sprig of ordinary parsley is able to "revive" any dish with its presence. Chanterelle salad can be simply mixed with mayonnaise and garnished with herbs or laid out in layers. At the same time, each level must be generously seasoned with mayonnaise. The order of the layers can be arbitrary, but it is better if the carrot is on top, because this is the “fur coat” of our “chanterelle”. For greater effect, the dish can be placed on lettuce leaves. The combination of bright colors will make the dish even more appetizing.

Another option for the original salad serving is to lay it out in the form of a chanterelle. The eyes and nose can be made from olives, and the white details on the tail, paws and muzzle can be formed from grated or mayonnaise.

"Fox". Ingredients

Preparing the above dish is really very simple. After all, it contains only a few ingredients. Chanterelle salad with Korean carrots is prepared from the following products:

cheese - 200 grams;
chicken fillet - 2 pieces;
Korean carrots - 200 grams;
pickled cucumbers - 3 pieces;
garlic - 2 cloves.

Simple salad "Chernetine". Cooking method

Now let's describe the process itself:

First of all, you need to boil the chicken fillet, cool it and cut into thin strips.
After that, pickled cucumbers are cut into strips.
Then you need to grate the cheese on a coarse grater. Garlic cloves need to be crushed in a garlic press. With the same success, you can use a fine grater, but then the cooking process will be somewhat delayed.
Then all the ingredients should be thoroughly mixed and seasoned with mayonnaise.

The dish is ready! Chanterelle salad with Korean carrot after cooking is better to put in the refrigerator for half an hour. Then it can be served at the table.

Salad "Chernetelle" with mushrooms. Ingredients

Carrot salad with cheese can turn out to be very satisfying if you add boiled potatoes and champignons to it. The process of preparing such a dish is much more complicated, but the result will justify all the effort. In addition, a simple (non-Korean) carrot is suitable for this snack. You want to know how to prepare a carrot salad salad with cheese in front of you.

Ingredients:

hard cheese - 50 grams;
champignons - 300 grams;
ham - 300 grams;
chicken egg - 3 pieces;
pickled cucumbers - 3 pieces;
potatoes - 4 pieces;
Korean carrots - 300 grams (or fresh - 3 pieces of medium size);
mayonnaise - to taste;
olives - 50 grams.

Salad "Chernetelle" with mushrooms. Cooking method

Everything here is no less simple than in the previous recipe:

First you need to boil the mushrooms in salted water and cut them into thin slices.
In order not to waste time, let's put the potatoes to boil (you don't need to peel it, let it be "in uniform"). After it will need to cool. The same must be done with carrots (if you chose the regular product, and not the "Korean" version).
After that, the vegetables need to be chopped on a coarse grater. The same should be done with boiled eggs.
Next, pickles must be peeled and cut into small cubes.
Now you need to chop the onion and pour boiling water over it to get rid of bitterness.
After that, you should finely chop the ham, and chop the olives in a special way: first cut in half, and then into transverse slices.
Three cheese on a coarse grater.
Then the salad should be laid out in layers in the following order: potatoes, ham, mushrooms with onions, eggs with cucumber. In this case, each level must be carefully smeared with mayonnaise.
We will decorate the topmost layer in the form of a chanterelle made of cheese, olives and carrots.

Here is the prepared salad "Chernetine". Step by step will help any hostess to master it in a matter of seconds.

Salad "Chernetine" with fish. Ingredients

This cooking option is an alternative to the banal "under a fur coat" herring. True, the fish that needs to be dressed in a vegetable coat can be different. Smoked pink salmon, any salted marinated product, as well as traditional herring will do.

Ingredients:

onion - 2 pieces;
carrots - 3-4 pieces;
potatoes - 2-3 pieces;
mushrooms (oyster mushrooms or champignons) - to taste;
chopped nuts (hazelnuts, walnuts, peanuts) - half a glass;
vegetable oil - for frying;
mayonnaise - to taste.

Salad "Chernetine" with fish. Cooking method

Even a novice hostess can handle the preparation and decoration of such a treat. So:

To begin with, the fish must be cleaned of bones and finely chopped.
Next, the carrots need to be peeled, grated and fried with onions.
Then the potatoes should be boiled in their skins, peeled and grated.
After that, the mushrooms must be cut into strips and fried with onions.
Now you need to lay out the products in layers in a certain order: potatoes; a fish; mushrooms with onions; again potatoes; carrots with onions. Traditionally, all ingredients should be generously greased with mayonnaise.
Next, you need to put the dish in the refrigerator and leave it there for two to three hours.
Sprinkle walnuts over Chanterelle salad before serving. The culinary recipe for this dish is simple, but the creation process will take some time. In addition, it comes out quite high in calories and is not recommended for people who monitor their weight. However, in moderation, this food will not hurt anyone.

Chanterelle salad with Korean carrots is an original, simple and tasty dish. Even a novice cook can cook it. Try it and you will succeed! Bon Appetit!

A hearty and tasty salad that 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 carrots.

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:

This recipe uses a fairly popular combination of ingredients - 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 emphasize the bright appearance of the dish, 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:

Quite an original recipe for Chanterelle salad. 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.
Peel and finely chop the onion. Fry in oil in a hot pan until golden brown. Lay out and leave to cool.
Add a little more oil to the pan and fry the green beans, stirring constantly (to keep the beans slightly crisp, 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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