Chicken Salad with Smoked Cheese and Korean-Style Carrot
Chicken breast and eggs provide complete protein, while smoked cheese adds savory depth. The carrot and cool yogurt layers keep the salad moist without a heavy mayonnaise dressing.
Boil the eggs (150 g; about 3) until hard, cool them, and dice. Cut the chicken breast fillet (300 g) into small pieces and season with smoked paprika (2 g), table salt (2 g), and black pepper (0.5 g).
Fry the chicken in a dry nonstick pan until the center of the thickest piece reaches at least 74 °C. Cool it, then grate the smoked cheese (80 g).
Layer the eggs, some of the greek yogurt (50 g), the chicken, grated smoked cheese, and korean carrot salad (100 g). Spread the remaining yogurt between the layers.
Finish with finely chopped parsley (10 g) and serve chilled or at room temperature.
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