Koreean Carrot Chicken Salad with Corn & Cucumbers

Here’s a recipe that feels light, colorful, and just right for warm days or festive tables—Chicken Salad with Corn, Cucumbers & Pickled Carrot. Cold smoked-boiled chicken fillet gets paired with sweet canned corn, crunchy cucumber strips, zesty pickled carrots, and mild cheese, all tied together with your favorite mayonnaise.

No cooking except preparing chicken and slicing—this salad comes together fast, satisfying both simple and sophisticated tastes. It’s ideal as a side, a starter, or a standalone dish when you want something cool and filling. A bite of this salad brings freshness, texture, and flavor in every forkful.

• 
  Prepare a salad bowl and add the canned corn.
• 
  Add the cucumbers, cut into sticks.
• 
  Add the koreean carrot salad.
• 
  Grate the cheese using a coarse grater and add it to the bowl.
• 
  Add the chicken fillet cut into strips.
• 
  Add the mayonnaise.
• 
  Mix all ingredients thoroughly. You can serve immediately; no need to refrigerate.

This delicious salad is ready. Enjoy!