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Chicken and Pancake Salad
Salads

Chicken and Pancake Salad

60 min4 serv.20 февр. 2026 г.

Description

You can quickly prepare a chicken and pancake salad for any occasion. Whether it's a festive table or a family meal, this dish will always come in handy. Incredibly tender and nutritious, with a hint of garlic, this salad will delight everyone without exception. And here's a little secret: it's also a great way to use up leftover roasted chicken from holiday celebrations.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients from the list.

  2. 2

    Step 2

    Step 2

    Wash and dry the chicken fillet. Make longitudinal cuts in the chicken. This will allow the marinade to penetrate it better.

  3. 3

    Step 3

    Step 3

    Drizzle the chicken breast with lemon juice. Rub with salt and spices. I use paprika and a ready-made chicken seasoning mix.

  4. 4

    Step 4

    Step 4

    Transfer the fillet into a baking bag, tie the ends. Pierce the bag with a knife to allow steam to escape. Bake at 200 degrees for 30 minutes.

  5. 5

    Step 5

    Step 5

    Meanwhile, in a deep bowl, combine the eggs, water, and starch. Season with salt and pepper to taste.

  6. 6

    Step 6

    Step 6

    Mix until smooth. I recommend using a blender or mixer.

  7. 7

    Step 7

    Step 7

    Heat a skillet over medium heat and lightly coat it with oil. Cook the egg pancakes as usual on both sides, flipping once. There's no need to brown the pancakes—just flip them as soon as the egg mixture sets. Cook all the pancakes this way.

  8. 8

    Step 8

    Step 8

    Remove the finished fillet from the oven and let it cool.

  9. 9

    Step 9

    Step 9

    Stack the egg pancakes, cut them in half, place the halves on top of each other, and slice into strips as shown in the photo.

  10. 10

    Step 10

    Step 10

    Place the cut pancakes into a deep bowl.

  11. 11

    Step 11

    Step 11

    Add canned corn, previously draining the liquid from the can.

  12. 12

    Step 12

    Step 12

    Cut the cooled chicken fillet into thin strips or small cubes.

  13. 13

    Step 13

    Step 13

    Add crushed garlic and dress with mayonnaise. Mix well. Taste and adjust to your preference. You might want to add more garlic or find that it needs more salt.

  14. 14

    Step 14

    Step 14

    The chicken and pancake salad is ready. Transfer to a salad bowl or portioned serving dishes (custard cups) and serve, after chilling in the refrigerator.