Salad with Korean carrot and chicken and peppers
- 500 g boiled with herbs and
- 100 g salad of cabbage (Beijing)
- 1 fleshy red pepper
- 100 g carrots pickled in Korean
- 1 tablespoon chopped walnuts
- 300 g cream cheese fatty
- 150 g of high-calorie mayonnaise
- salt, pepper
Method of preparation
- Walnuts free from rind and dry it in the pan. Meat and vegetables cut into sticks, carrots to clean marinouda porridge, cottage cheese prepared with a coarse grater.
- The salad is a can enjoy each other’s layers in this order. Cheese, Chinese lettuce, pepper, nuts, chicken, carrots. Using a small hole in the package, each layer covered fine mesh, painted with mayonnaise.