Carrots and zucchini (seeded and rind) and grate on a grater for Korean carrot. Add salt, sugar, black pepper, lemon juice, pressed garlic, seasoning and vegetable oil. Stir and leave to marinate while you cook the chicken breast.

Chicken breast cooked in salted water, cool. To the carrots with zucchini add the chopped breast, and crab meat. Also add canned corn 2-3 tbsp of the liquid in which it was.

Mix well.

Salad lay heaped on a flat dish.