Salad "like for a holiday": I cook every time I cook soup

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Photo by the author of the channel
Photo by the author of the channel

Hello dear readers, thanks for visiting my channel!

Today I will share a salad recipe that I have been making lately when I cook noodle soup in chicken broth. Our family loves rich noodles, so I cook them with a sufficient amount of meat. Therefore, I use about half of the chicken meat for making salad. Previously, in such cases, I prepared another salad: chicken + egg + cucumber + green onions.
Photo by the author of the channel
Photo by the author of the channel

This version of the salad is higher in calories and richer in flavor,

therefore, it may well decorate a festive table. I cut the cooled meat into medium-sized cubes. Chicken can be replaced with beef and it tastes better to my taste.

Photo by the author of the channel

I add one or two small bell peppers to it, cut it into strips. Then everything is quite simple: I add canned corn and beans to the salad bowl. This time I boiled the beans in advance, but you can also use canned beans in your own juice.

Photo by the author of the channel

In the fall, I often have Korean-style carrots in the refrigerator, I cook myself. I also add it to salad. It remains only to fill the salad with mayonnaise and serve, and the soup is already ready by this time.

Photo by the author of the channel
Ingredients:
300 grams of boiled chicken meat (can be replaced with beef)
1-2 bell peppers
1 can canned corn
1 can of canned beans
150 grams of Korean carrots

Read also:When there is a little fish I cook my "crown" meatballs. I guarantee an excellent result

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Be healthy!

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