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Print Recipe
Chicken Salad Recipe
Interesting and original, delicious and satisfying, while simple and quick to prepare salad with chicken and pickled cucumber. Very tatsy salad.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Beat eggs, flour, and a pinch of salt with a whisk until smooth.
    Beat eggs, flour, and a pinch of salt with a whisk until smooth.
  2. In a well-heated sunflower oil (1 tbsp), fry an egg pancake. Fry on both sides for 1-2 minutes. Unparliamentary.
    In a well-heated sunflower oil (1 tbsp), fry an egg pancake. Fry on both sides for 1-2 minutes. Unparliamentary.
  3. Cut a large onion into thin half-rings and fry until soft in sunflower oil.
    Cut a large onion into thin half-rings and fry until soft in sunflower oil.
  4. Cut the pickled cucumber into strips. Boiled chicken fillet to disassemble into fibers. Roll the egg pancake and cut it into thin strips.
    Cut the pickled cucumber into strips.
Boiled chicken fillet to disassemble into fibers.
Roll the egg pancake and cut it into thin strips.
  5. Put all the ingredients in a large salad bowl, add the chopped herbs. (parsley, dill)
    Put all the ingredients in a large salad bowl, add the chopped herbs. (parsley, dill)
  6. Mix sour cream with mustard and lemon juice. (I still add a drop of Tabasco, but this is for an Amateur!) Fill the salad with the resulting sauce, mix it, and try it with salt. If necessary, add salt. Everything is ready.
    Mix sour cream with mustard and lemon juice. (I still add a drop of Tabasco, but this is for an Amateur!) Fill the salad with the resulting sauce, mix it, and try it with salt. If necessary, add salt.
Everything is ready.

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