Tender chicken salad with egg rolls
5 servings
60 minutes
Tender chicken salad with egg rolls is an exquisite dish of author's cuisine that combines the lightness of egg pancakes and the juiciness of boiled chicken fillet. Light yet nutritious, this salad is perfect for both everyday meals and festive tables. Its origins may trace back to home cooks experimenting to give a classic chicken salad an original texture. Egg rolls cut into thin strips create a delicate layered structure, while onion treated to remove bitterness adds a mild spiciness. Dressed with mayonnaise, the salad acquires a pleasant creamy consistency and harmonious taste. This dish pairs excellently with greens and fresh vegetables, creating a balance between softness and refreshing notes. An ideal choice for those who appreciate simple yet elegant gastronomic solutions.
1
Boil the chicken fillet until cooked (about 20 minutes after boiling). Cool down and chop finely.
- Chicken breast fillet: 500 g
2
Chop the onion finely and pour boiling water over it, let it sit for 10 minutes, then drain the water and rinse the onion in cold water (this is done to prevent the onion from being bitter).
- Onion: 2 g
3
Beat the eggs (each separately), add a little salt. Pour into a heated pan greased with vegetable oil and fry. Flip the pancake and fry the other side.
- Chicken egg: 7 pieces
- Salt: pinch
- Vegetable oil: 50 ml
4
Cool the pancakes and cut them into strips. Mix the fillet, pancakes, and onion, and add a little salt. Dress with mayonnaise.
- Chicken breast fillet: 500 g
- Chicken egg: 7 pieces
- Onion: 2 g
- Salt: pinch
- Mayonnaise: 100 g
