Chicken Salad With Egg Pancakes, Recipe With Photo

Ingredients

Chicken fillet - 400 g

Chicken eggs - 6 pcs.

Vegetable oil - 7 tsp

Salt, ground black pepper and mayonnaise - to taste

Canned corn - 1/2 can

Cucumber - 1 pc.

Onions - 200 g

Parsley - 2 sprigs

• 138 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

This salad will become a lifesaver for any holiday. Prepares quickly, you can cook in advance. And the biggest plus in it is that it is delicious. You can serve salad with chicken and egg pancakes in a common salad bowl or in portions. The cucumber can be added to the salad or just decorate the salad with it - flowers, leaves or cucumber snowflakes.

To make a salad with chicken and egg pancakes, prepare the foods on the list.

Boil the chicken fillet in salted water for 20 minutes. Remove from the broth and let the meat cool.

Chop the onions in half rings, pour boiling water for half an hour. Then we drain the water.

Cooking egg pancakes: break them one at a time, salt and pepper, add a teaspoon of oil and stir well.

Before baking the first pancake, grease the pan with oil and heat well. We bake each pancake, turning it over to the other side too.

Put the pancakes in a pile, let them cool. Cut into 4 pieces and cut each strip into noodles.

We also cut the meat into longitudinal pieces.

We begin to collect the salad. We spread 1 layer - pancakes, onions and mayonnaise.

We make layer 2 - meat and corn, mayonnaise.

We repeat the layers. Decorate with cucumber flowers and parsley before serving.

Salad with chicken and egg pancakes is ready. Enjoy your meal!