Salad with chicken, cucumber, and egg pancakes
Description
A simple dish to prepare. This chicken, cucumber, and egg crepe salad can be served both for everyday meals and any festive occasion. The salad turns out juicy, filling, and very tasty. The egg crepes add a certain piquancy and aesthetic appeal to this seemingly simple set of ingredients. You can prepare this salad in different ways. The chicken can be either boiled or fried with your favorite spices. You can dress the salad not only with mayonnaise but also with low-fat sour cream or plain unsweetened yogurt for a diet-friendly yet equally delicious version. Make a note of this. Serve chilled.
Instructions
- 1
Step 1
Prepare all the ingredients. Boil the chicken drumstick in salted water beforehand and let it cool.
- 2
Step 2
Beat the eggs in a deep bowl with a pinch of salt.
- 3
Step 3
Grease the pan with oil and cook the egg pancakes. There's no need to cook them for long—just flip them as soon as they set.
- 4
Step 4
Stack the pancakes in a pile, cut them in half, then stack the two halves together and slice the pancakes into strips. Transfer to a salad bowl.
- 5
Step 5
Add the cucumber cut into small strips.
- 6
Step 6
Separate the chicken meat from the bones, chop it finely, and add it to the remaining ingredients.
- 7
Step 7
Cut the onion into cubes, pour boiling water over it to remove the bitterness, then transfer to a salad bowl. Season with pepper and salt to taste.
- 8
Step 8
Dress the salad with mayonnaise and mix well. The chicken, cucumber, and egg crepe salad is ready. It can be served immediately.
- 9
Step 9
Decorate as desired and serve.