Chicken and Carrot Salad in Korean Recipe

Boil the egg well, let it cool and peel it. Separate the protein from the hearts. From the hearts. Cook the chicken fillet until tender, cool and cut into cubes.

Arrange the first layer on the bottom of the salad — chicken fillet. Brush all layers with mayonnaise. Peel and cut the kiwi into cubes — this is the second layer of salad.

Peel and transfer the egg whites to a salad. Peel the apples and cut out the heart. Grind coarsely and sprinkle on a salad.

The next layer is grated cheese on a medium grater. After that, finely chop the carrots so that the salad does not stick with a fork and sprinkle the ingredients in the next layer. There is no need to apply mayonnaise to this layer.

Top the salad with scrambled or finely grated egg yolks. Salad with chicken meat and carrots is prepared in Korean.