Omelette Salad
Description
Perfect for everyday meals. Beat the eggs with 3 tablespoons of mayonnaise, season with salt and pepper. Bake thin pancakes, let them cool, then cut into strips. Rinse the mushrooms, slice them, and sauté. Boil the chicken in salted water, let it cool, then shred into fibers. Finely chop the garlic and parsley. Mix all the ingredients, dress with mayonnaise, and let it marinate in the refrigerator for 30 minutes. Decorate as desired and serve.
Instructions
- 1
Step 1
Combine chicken eggs and 3 tbsp mayonnaise. Whisk with a whisk. Season with salt and pepper to taste.
- 2
Step 2
Fry thin egg pancakes in sunflower oil. You will get about 5-6 pancakes (depending on the diameter of the pan). The main thing is that they must be thin.
- 3
Step 3
We cool the egg pancakes and cut them into strips.
- 4
Step 4
We rinse the mushrooms and slice them.
- 5
Step 5
Sear them over high heat.
- 6
Step 6
Boil chicken fillet in salted water, cool it down, and shred into fibers.
- 7
Step 7
Finely chop the garlic and parsley. Place all ingredients in a bowl and dress with the remaining mayonnaise.
- 8
Step 8
Before serving, it's best to refrigerate the salad for 30 minutes.