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Print Recipe
Salad with Chicken and Egg Pancakes Recipe
Delicious and quick to prepare salad, perfect for a festive table, and for a family lunch or dinner.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. 1. Boil the chicken breast in salted water, cool it and divide it into fibers. 2. Cut the onion into quarter rings. Add water, vinegar and a pinch of salt to the chopped onion. Leave to marinate for 15-20 minutes. 3. Finely chop the parsley. 4. In a bowl, mix three eggs and salt to taste.
    1. Boil the chicken breast in salted water, cool it and divide it into fibers.
2. Cut the onion into quarter rings. Add water, vinegar and a pinch of salt to the chopped onion. Leave to marinate for 15-20 minutes.
3. Finely chop the parsley.
4. In a bowl, mix three eggs and salt to taste.
  2. 5. Preheat the pan, add a small amount of vegetable oil and fry the egg pancakes. I get two pancakes. 6. Egg pancakes are rolled into a roll and cut into slices. 7. In a salad bowl, mix all the ingredients: Korean carrots, chicken breast, egg pancakes, parsley, pickled onions, add mayonnaise and salt to taste, mix. The salad is ready and you can serve it to the table.
    5. Preheat the pan, add a small amount of vegetable oil and fry the egg pancakes. I get two pancakes.
6. Egg pancakes are rolled into a roll and cut into slices.
7. In a salad bowl, mix all the ingredients: Korean carrots, chicken breast, egg pancakes, parsley, pickled onions, add mayonnaise and salt to taste, mix.
The salad is ready and you can serve it to the table.

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