Chicken and carrot salad: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

On the eve of the holidays, many people think about what can be put on the festive table. Snacks always occupy a special place on it. Salads with chicken and carrots are easy to prepare and most often do not require the presence of hard-to-reach ingredients. What options can you think of from these products?

Thai style variant

This is an original salad with Korean carrots and smoked chicken. If you cook it in an Asian style, you can add any juicy fruit like papaya, but this is not necessary. Spicy carrots and young cabbage will be enough to make this appetizer taste unusual. Oriental notes will be added due to lime and sesame, and cashews or peanuts add protein and he althy fats to the salad. This Korean Carrot Chicken Salad Recipe requires the following ingredients:

1. For refueling:

• 2 garlic cloves, minced;
• 2 tbsp. l. dry roasted s alted peanuts or cashews;
• 2 smallThai chili peppers;
• 2 tbsp. l. coconut sugar (or freeze-dried maple syrup);
• a quarter glass of lime juice;
• 2 tbsp. l. pineapple juice (optional, recommended for sweetness and flavor);
• 1 tbsp l. tamari sauce (or soy).

2. For the salad:

• 2 cups finely chopped Chinese cabbage, leaves only;
• 2 tsp sesame or olive oil;
• 2 tsp lime juice;
• 4 cups Korean carrots;
• a glass of diced mango or papaya pulp;
• 1/4 cup thinly sliced red onion;
• a glass of finely chopped smoked chicken fillet;
• half cup chopped fresh cilantro (optional).

Cooking an Asian-style snack

Place the garlic, peanuts (or cashews) and chili in a mortar and pestle and grind to a paste. After that, add coconut sugar and grind everything again.

Add lime juice, pineapple juice (optional) and tamari and stir to combine. Taste and adjust as needed, adding more coconut sugar for sweetness, tamari for s altiness, lime juice for sourness, or crushed chili for spiciness. Set aside.

In a large bowl, add cabbage and drizzle with a little olive or sesame oil and lime juice. Rub with your hands for 10-15 seconds to soften the leaves and remove some of the bitterness from them. Addchopped carrots, red onion, chicken and cilantro (optional). Then add the dressing and stir.

Serve immediately. If you want to serve the appetizer later, don't season it right away. In this form, a salad with carrots and chicken can be stored in the refrigerator for up to 2 days. The dressing can be prepared ahead of time and will last 5-7 days.

Helpful Recipe Tips

Two cloves of garlic yield a tablespoon of minced garlic. You can use both peanuts and cashews in the dressing, or a mixture of these nuts.

Asian recipes often suggest adding juicy fruits to snacks. If you can't get mango or papaya, you can add kiwi to Korean Carrot Chicken Salad.

Mexican version

This appetizer is reminiscent of Olivier, but with a touch of Asian cuisine. This chicken and carrot salad contains additional ingredients such as celery and apple. All you need is:

• 480 diced boiled chicken breast;
• 240 grams of carrots, boiled and chopped;
• 400 grams of potatoes, cooked (boiled) and diced;
• 180 grams finely chopped celery;
• 180 grams canned sweet peas;
• 1 apple, peeled and diced;
• 1 cup mayonnaise;
• 1 bunch of parsley to garnish.

How is this dish prepared?

Place cooked and chopped chicken, potatoes, carrots, celery, sweetpeas and an apple in a large bowl. Stir gently and add mayonnaise (careful not to crush or mash soft vegetables).

Spice with s alt and pepper. Refrigerate for approximately 4 hours to allow the flavors to blend. This will make the salad tastier.

Yogurt dressing option

This chicken and carrot salad is made with nuts and grapes and topped with yogurt. Thus, the finished snack will turn out to be completely low-calorie. All you need is:

• 3 cups baked or boiled chicken meat, skinless, boneless, cut into small pieces;
• 2 cups red seedless grapes, cut in half;
• 3 medium celery stalks, cut into small cubes (about 1.5 cups);
• 2 leeks, thinly sliced (about 1/4 cup);
• small carrot, cut into very small cubes (about half a cup);
• half cup chopped almonds, toasted;
• a glass of regular fat-free Greek yogurt;
• 2 tbsp. l. skimmed milk;
• 2 tsp honey;
• 1 tsp kosher s alt, plus extra of your choice;
• 1/2 tsp black pepper, plus more to your liking;
• 2 tbsp. l. chopped fresh dill;
• to serve: whole grain toast, lettuce, or crackers.

Cooking a light salad

Place diced chicken, grapes, celery, carrots,leeks and almonds in a large bowl. In another bowl, combine Greek yogurt, milk, honey, s alt and pepper. Pour the dressing over the chicken and vegetable mixture and stir to combine. Taste and add additional s alt and pepper as desired. If time permits, refrigerate the salad for 2 hours or overnight.

When you're ready to serve your appetizer, sprinkle it with fresh dill. This salad can be used as a topping for sandwiches, spread over salad greens or crackers, or simply enjoyed straight from the salad bowl.

Cheese dressing option

This is an amazing chicken, carrot and cucumber salad topped with a spicy cheese sauce. It is served on leafy greens. To prepare it, you will need the following:

1. For marinade:

• 1.5kg chicken leg fillet, cut into pieces;
• 1/4-1/2 cup hot sauce (chili, tabasco, etc.);
• 2 tbsp. l. natural honey;
• 3 tbsp. l. uns alted butter;
• 1 tbsp l. lime juice;
• 1.5 tsp table s alt;
• 1 tsp smoked paprika;
• 1 tsp chili powder.

2. For frosting:

• half of the marinade prepared from the above ingredients;
• 1 tbsp l. natural honey;
• 1.5 tsp starch.

3. For the salad:

• 1 head romaine lettuce, chopped;
• 2 large carrots, finely chopped on a special grater;
• 3 stalks of celery,sliced;
• 6 leeks (white part only), cut into small pieces;
• 1 cup cherry tomatoes, halved;
• 2 small cucumbers, thinly sliced;
• 1 red pepper, thinly sliced.

4. For cheese dressing:

• half a cup of sour cream;
• half a cup of crumbled blue cheese;
• a quarter cup of mayonnaise;
• 2 garlic cloves;
• 2 tbsp. l. lime juice;
• 1.5 tsp table s alt;
• 6 fresh parsley sprigs.

Cooking Spicy Chicken Salad

Add the marinade ingredients to a small saucepan and heat until the butter has melted and everything is combined. Cool to room temperature. Place the chicken pieces in a shallow dish and pour over half of the marinade, toss evenly. Marinate in the refrigerator for 2 hours or overnight.

Add honey and starch to the remaining marinade to make a glaze and beat well. Bring to a slow boil over medium heat and continue cooking for about 5 minutes. The mixture should thicken noticeably. Put it aside.

Preheat the oven to 200 degrees. Remove the chicken from the refrigerator and let it sit at room temperature for about half an hour. Arrange the pieces on a baking sheet in a single layer and bake for 12-15 minutes, or until done. Add the glaze to the chicken and stir to coat well. Let cool and absorb.

At this time, place everythingdressing ingredients in a jar and blend with an immersion blender. Set aside.

Mix chopped lettuce, carrots, celery, leeks, bell peppers, cucumbers and tomatoes. Arrange the chicken pieces on top and pour over the cheese dressing.

If you prefer less spiciness, use a quarter cup of hot sauce instead of half. You can also use less frosting at the end if the chicken is too spicy for your taste. Thanks to this salad with chicken, carrots and cheese will have a more delicate taste.

Variant with walnuts and tarragon

The addition of tarragon gives this salad an exotic flavor. The combination of ingredients in it seems unusual, but in fact the dish is very tasty. So, to prepare a salad with carrots and smoked chicken, you will need:

• 600 grams smoked chicken cut into small pieces;
• a glass of walnuts, toasted and chopped;
• 1 celery stalk, thinly sliced (1 cup);
• 2 tbsp. l. finely chopped shallot;
• half a cup of carrots, chopped on a special grater;
• half a cup of champignons, canned, chopped, without liquid;
• 2 cups seedless red grapes, cut in half;
• 3/4 cup mayonnaise;
• 3 tbsp. l. tarragon vinegar;
• 2 tbsp. l. finely chopped fresh tarragon;
• 1/2 tsp s alt;
• 1/2 tsp black pepper.

Cooking chicken salad with nuts

Mix all solid salad ingredients in a large bowl until well combined. In a separate container, stir mayonnaise, tarragon and tarragon vinegar, pour this mixture over a salad with mushrooms, carrots and chicken and mix very well. Leave for a while in the refrigerator for the flavors to absorb into each other.

To make tarragon vinegar, place a few sprigs of this plant in a container of regular white vinegar (6%). Soak for at least 2 days, after which you can use the fragrant product.