Salad with egg pancakes and mushrooms
Description
Minimum effort — excellent result. In its original version, this salad is called "Shredded Chicken" because the chicken fillet is added to the salad in torn pieces. This salad is very filling and delicious. Garlic is a must-have ingredient; although used in small amount, it makes the dressing spicy and unique. This salad is perfect both for a simple lunch or as a festive dish. Be sure to try it. Can be served immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Boil the chicken fillet in salted water until cooked.
- 3
Step 3
Mix the eggs with 1/2 tablespoon of mayonnaise, add salt, and stir.
- 4
Step 4
Do not whip the mixture; it is sufficient for it to become homogeneous.
- 5
Step 5
Fry the pancakes on a skillet with heated vegetable oil. I got 3 pancakes.
- 6
Step 6
Slice the mushrooms into fairly thick pieces; don't chop them too finely. First, mushrooms shrink in size when fried, and second, it's much tastier when they're distinctly noticeable in the salad.
- 7
Step 7
Sauté the mushrooms in vegetable oil until cooked. Add a little salt.
- 8
Step 8
Meanwhile, the chicken breast has finished boiling and cooled down; shred it into small fibers. You can also chop it, but shredding tastes better.
- 9
Step 9
The egg pancakes have also cooled down; slice them into strips.
- 10
Step 10
Mix fried mushrooms, egg pancakes, and chicken fillet. Combine mayonnaise with garlic pressed through a garlic press and add to the salad.
- 11
Step 11
Mix the salad and let it sit for a while so the garlic flavor can blend with the other ingredients.
- 12
Step 12
The salad is ready.