L
L
o
o
a
a
d
d
i
i
n
n
g
g
.
.
.
.
.
.
EasyCook
EasyCook
Paella dish
Baked AlaskaAmerican cuisine
Paella dish
Sturgeon in Pomegranate SauceGeorgian cuisine
Paella dish
Toad in the Hole Sausages in BatterBritish cuisine
Paella dish
Cinnamon BunsEuropean cuisine
Paella dish
OatmealScottish cuisine

Chicken salad with egg pancakes

4 servings

35 minutes

Add to favorites

Energy value per serving
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
4servings
Chicken fillet
500 g
Sweet red onion
200 g
Canned corn
200 g
Chicken egg
7 pieces
Vegetable oil
to taste
Mayonnaise
to taste
Salt
to taste
Cooking steps

  • 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.
    Required ingredients:
    1. Chicken egg: 7 pieces
    2. Salt:  to taste
    3. Vegetable oil:  to taste

  • 2

    Boil the chicken fillet until cooked (about 20 minutes after boiling).
    Required ingredients:
    1. Chicken fillet: 500 g

  • 3

    Chop the onion finely.
    Required ingredients:
    1. Sweet red onion: 200 g

  • 4

    Chop the chicken finely.
    Required ingredients:
    1. Chicken fillet: 500 g

  • 5

    Mix the fillet, pancakes, onion, and add a little salt. Dress with mayonnaise. Add corn and mix well.
    Required ingredients:
    1. Chicken fillet: 500 g
    2. Chicken egg: 7 pieces
    3. Sweet red onion: 200 g
    4. Salt:  to taste
    5. Mayonnaise:  to taste
    6. Canned corn: 200 g