Salad with chicken and egg pancakes is a nutritious and impressive dish that combines lightness and richness, making it a great choice for a variety of occasions: from a festive table to an everyday dinner. This salad is characterized not only by its original flavor, but also by the aesthetics of serving, which makes it a great addition to any feast.
The main component of this salad is chicken meat, which is a source of protein and can be prepared in different ways: from baking to boiling or frying. Chicken has a neutral taste, which allows it to harmoniously combine with various ingredients and seasonings.
Egg pancakes, in turn, add a soft texture and amazing flavor to the dish. They can be sliced into straws or squares, creating an interesting composition in the salad.
Ingredients:
- onions – 120 g;
- salt – 1/2 tsp;
- sugar – 1 tsp;
- 9% vinegar – 1 tbsp;
- water – 100 ml;
- eggs – 5 pcs;
- milk – 2 tbsp;
- cooked meat – 300 g;
- canned corn – 280 g;
- roasted nuts – 50 g;
- mayonnaise – 150 g.
Preparation of the salad:
We cut onions into quarter rings and mix with salt, sugar and vinegar, pour water and leave to marinate for 10 minutes. Mix eggs with salt and milk, fry thin pancakes on a pancake pan.
Cut chicken meat into
thin
slices, chop
the fried
nuts with a knife. Mix the chicken and nuts in a salad bowl.
Cut egg pancakes into strips 4-5 cm thick, then chop them into thin straws and put them with the meat and nuts. Add onions, squeezed from the marinade, and corn to the salad.
Dress the salad with mayonnaise and mix thoroughly.
We recommend dressing the salad before serving. For this recipe you can replace chicken with turkey or use veal at all.
