Salad
Description
The secret behind the salad's original name lies in the way the chicken is prepared—the boiled chicken meat isn't chopped as usual for salads, but torn lengthwise along the fibers.
Instructions
- 1
Step 1
Wash the chicken breast and pat dry with paper towels. Pour water into a saucepan, add salt, and place the chicken breast in to cook until done.
- 2
Step 2
We mix the eggs with 2 tablespoons of mayonnaise, add a pinch of salt and pepper, and beat until the mixture reaches an omelet-like consistency.
- 3
Step 3
Grease a hot frying pan with sunflower oil and pour a thin layer of omelet batter. Fry the "omelet pancakes," greasing the pan with oil each time. The batter should be enough for 5-6 pancakes.
- 4
Step 4
When the pancakes have cooled, cut them into strips about 1 cm wide and 5 cm long.
- 5
Step 5
We wash the mushrooms and cut them in half. If desired, you can peel the mushrooms and slice them.
- 6
Step 6
Pour oil into a hot skillet. When it heats up, add the sliced mushrooms. Fry for about 10 minutes over high heat. Then spread them on a paper towel to remove excess oil.
- 7
Step 7
When the chicken breast is cooked, shred it into thin strips.
- 8
Step 8
Grate the hard cheese on a coarse grater.
- 9
Step 9
Chop the parsley.
- 10
Step 10
Add all the ingredients to a deep bowl: shredded chicken breast, cut omelet pancakes, sautéed mushrooms, grated cheese, and parsley. Squeeze in garlic. Mix and season with mayonnaise. Add salt and pepper to taste, if needed.