Chicken and egg noodle salad
Description
A simple dish to prepare. This salad is quick and easy to make, and despite its common ingredients, its taste will exceed all your expectations. It can be served as an appetizer or even for lunch as a main course. Suitable for both holiday and everyday meals. A very juicy, filling, and delicious salad. Instead of pickled cucumbers, you can use salted ones—just a matter of taste. Serve chilled.
Instructions
- 1
Step 1
Boil the chicken breast fillet. Place it in a saucepan and cover with cold water. Put on the stove, bring to a boil, skim off the foam, and reduce the heat to the minimum. Cook for 20-25 minutes.
- 2
Step 2
While the fillet is boiling, peel, wash, and cut the carrot into strips. Place in a frying pan.
- 3
Step 3
Peel, wash, and chop a small onion. Add it to the carrots in the frying pan. Pour in some sunflower oil.
- 4
Step 4
Simmer the carrots with the onion for 10 minutes, stirring.
- 5
Step 5
Remove the boiled chicken breast from the pot and let it cool.
- 6
Step 6
Cut the pickled cucumbers into strips and place them in a salad bowl.
- 7
Step 7
Shred the chicken fillet into fibers and add it to the cucumbers.
- 8
Step 8
Add stewed carrots with onions to the salad.
- 9
Step 9
Beat the egg as for an omelet, add a little salt. Pour onto a hot skillet with a small amount of sunflower oil. Fry the omelet.
- 10
Step 10
Cool the omelet and slice it into noodle-like strips. Add to the salad.
- 11
Step 11
Season the salad to taste and dress with mayonnaise. I use homemade mayonnaise, but store-bought works well too.
- 12
Step 12
Mix the salad.
- 13
Step 13
Done! Can be served.