Salad With Egg Pancakes And Corn - A Recipe With A Photo Step By Step

The salad itself is quite simple to prepare, but this does not prevent it from being original in taste and appetizing in appearance.

Ingredients

Chicken egg - 1-2 pcs.

Canned corn - 120 g

Shallots - 1 pc.

Chicken breast - 150 g

Vegetable oil - 1 tbsp. l.

Salt - 2 pinches

Mayonnaise - 1 tbsp l.

Fresh greens - 2-3 branches

Spices to taste

143 kcal
15 minutes.
15 minutes.
30 min.

Photo of the finished dish

Step by step recipe with photo

I really like these "haste" recipes, especially if guests come and urgently need to feed them with something tasty. Here you can do several stages at the same time: while the chicken is cooking, prepare egg pancakes, chop the onion and open the can of canned corn, and at the very end add the already chopped meat. I often have a piece of boiled fillet in my refrigerator, as I love salads and cook them often. It is all the more convenient because everything that is available can be used and it will turn out delicious. For example, like in this salad. I cook such a salad for the children, however, I season it with low-fat sour cream or yogurt.

For a delicious salad with egg pancakes and corn, take the ingredients listed.

Boil the chicken fillet in salted water, then cool and chop. Cutting can be anything - for example, pieces in the form of cubes or strips.

Beat a couple of eggs into a small bowl, salt and add a pinch of black pepper. Whisk vigorously with a fork.

Heat the pan, you can grease the surface with vegetable oil. Pour the beaten eggs into a skillet and spread over the entire surface as you would for a regular pancake. Literally in a minute and a half, the pancake will grab and you can remove it from the fire. Allow to cool slightly, cut the pancake into strips.

Rinse fresh herbs under the tap, dry and chop. Remove the husk from the onion and chop it finely. Shallots do not have a bright bitterness, but onions do. Therefore, if you decide to use it, it is better to scald the chopped onions with boiling water or marinate with table vinegar and sugar (for 1 onion - 1/5 tsp sugar and 1/2 tsp apple cider vinegar, mix everything and mash well, leave for 15 minutes).

Pour all prepared foods into a salad bowl. Add canned sweet corn to it.

Season the salad with mayonnaise of any fat content, but preferably medium or high. You can add spices to taste.

Mix everything and now the salad with egg pancakes and corn can be served. A large beautiful salad bowl or small bowls are suitable for serving, so that everyone gets their own portion of salad. Garnish with fresh herbs before serving.

Enjoy your meal!