Light salad with chicken
4 servings
30 minutes
Light chicken salad is an exquisite balance of simplicity and flavor. This recipe from European cuisine is a great example of the harmonious combination of tender chicken fillet, airy omelet, and spicy onion. The chicken, boiled to tenderness, reveals its natural taste, while the omelet adds a delicate texture to the dish. The onion, pre-treated with boiling water, softens its sharp aroma, and the dressing made of light mayonnaise and sour cream makes the salad surprisingly soft yet not heavy. An ideal choice for a light dinner or festive table. The salad is beautifully served garnished with fresh leaves and gives a feeling of home comfort with notes of gastronomic sophistication.
1
We take chicken breast. If the breast is large, 1 is enough; if small, 2. You can buy fillets, which means either 2 or 4 pieces. If the breast is on the bone, remove it from the bone and boil until cooked without adding salt.
- Chicken breast: 2 pieces
2
While the chicken is boiling, we make an omelet. We beat the eggs with milk. If the eggs are large, 3 pieces are enough. We beat in a pinch of salt and fry in a pan with a little butter. Try to keep the omelet even without stirring too much if possible. Remove the finished omelet from heat and let it cool.
- Chicken egg: 4 pieces
- Milk: 100 ml
3
While the omelet cools, finely chop the onion, place it in a bowl, and pour boiling water over it until it is completely covered. Let it sit for about 5-7 minutes, then drain in a colander and let the water drain off.
- Onion: 2 pieces
4
While the onion cools down, we take our omelet, chop it finely with a knife, and then put it in a salad bowl.
5
The chicken should be slightly warm, we also chop it finely, add it to the omelet, add onion, and mix everything thoroughly.
6
Next, mix low-fat sour cream with mayonnaise in a 50/50 ratio (this is to prevent the salad from being too greasy from the mayonnaise) and add it to the salad, mix it, and add any spices to taste. Be careful not to overdo the dressing with sour cream and mayonnaise so that the salad doesn't become too wet. But don't be stingy either; otherwise, the chicken will be too dry.
- Sour cream 10%: to taste
- Light mayonnaise: to taste
- Spices: to taste
7
Serve on plates and garnish with a lettuce leaf.
