I want to offer a recipe for a delicious and simple salad, it turns out to be very harmonious in taste. Fresh cucumber goes well with a delicate egg pancake. And the taste of chicken is perfectly set off by the fragrant dressing. This dish is perfect for a cozy family dinner.
| Cook Time | 20 minutes |
| Servings |
Ingredients
For a pancake
- 1 piece Chicken egg
- Salt to taste
- Parsley to taste
- Vegetable oil
Dressing
- 2 tablespoons Soy sauce
- 10 gram Parsley
- 2 tablespoons Olive oil
- 1 teaspoon Vinegar
- 1/4 teaspoons Brown sugar
- 2 cloves Garlic
- Black pepper to taste
Salad
- 150 gram Chicken breast
- 200 gram Cucumber
- Lettuce leaves
- Sesame to taste
Ingredients
For a pancake
Dressing
Salad
|
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Instructions
- Cut the washed cucumber into thin strips.
- Boil the breast and use 2 forks to disassemble it into thin fibers.
- Mix for dressing: olive oil, brown sugar, pepper, soy sauce, apple cider vinegar, garlic (squeeze through a press), finely chopped parsley.
- Put the cucumber and chicken in a bowl, pour the dressing, mix and refrigerate for 1 hour.
- Put the egg, salt (to taste) and chopped parsley in a bowl and mix with a fork.
- Pour a thin layer of this mass onto a preheated baking sheet greased with a small amount of oil. Fry the pancake from 2 sides until golden brown. Cool and cut into thin strips.
- After the time has elapsed, we take the salad out of the refrigerator, add the sliced pancake and mix.
- Put the washed and dried lettuce leaves on a plate, spread the salad on them, sprinkle with sesame seeds and serve immediately.
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