Chicken salad with egg pancakes
4 servings
35 minutes
Chicken salad with egg pancakes is a delicate and nutritious dish of Russian cuisine, combining the softness of chicken fillet and the light airiness of egg pancakes. Its origin can be traced to traditional home recipes using simple ingredients available to everyone. The special texture comes from thinly sliced egg pancakes, while sweet red onion and corn add freshness and a slight sweetness. Dressed with mayonnaise, the salad gains a rich flavor, and the harmony of ingredients makes it an ideal choice for both everyday dinners and festive gatherings. It can be served as a standalone dish or as an accompaniment to meat and potatoes, making it versatile and loved by many.
1
Salt the eggs (each separately) a little. Whisk. Pour into a heated, oiled frying pan and fry. Flip the pancake and fry the other side. Fry all the eggs this way, stack them, cut into 4 pieces, and then slice into strips.
- Chicken egg: 7 pieces
- Vegetable oil: to taste
- Salt: to taste
2
Boil the chicken fillet until cooked (about 20 minutes after boiling).
- Chicken breast fillet: 500 g
3
Chop the onion finely.
- Sweet red onion: 200 g
4
Chop the chicken finely.
- Chicken breast fillet: 500 g
5
Mix the fillet, pancakes, onion, and add a little salt. Dress with mayonnaise. Add corn and mix well.
- Chicken breast fillet: 500 g
- Chicken egg: 7 pieces
- Sweet red onion: 200 g
- Salt: to taste
- Mayonnaise: to taste
- Canned sweetcorn: 200 g
