Chicken and egg salad
Description
The salad is quick and easy to prepare. Boiled chicken with strips of egg pancakes is delicious, filling, and unusual. This chicken and egg salad can be served both for everyday meals and for any festive occasion. It's hearty yet inexpensive, and the ingredients go wonderfully well together. Keep this recipe in mind—the salad is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients. Boil the chicken fillet in advance and let it cool.
- 2
Step 2
Beat the eggs with milk. Season with salt to taste.
- 3
Step 3
Grease the pan with oil. Pour in a portion of beaten eggs, spread evenly across the pan to form a pancake, and cook on both sides until done. Do not cook for too long—once the egg mixture sets, flip it over. Prepare all the egg pancakes this way.
- 4
Step 4
Cut the pancakes in half, stack them, and then slice into strips.
- 5
Step 5
Add the chicken fillet cut into small cubes.
- 6
Step 6
Add chopped herbs, finely chopped onion, salt, and ground pepper to taste. To prevent the onion from being too pungent, you can pour boiling water over it beforehand.
- 7
Step 7
Dress the salad with mayonnaise and mix well.
- 8
Step 8
The chicken and egg salad is ready.