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Print Recipe
Salad with Chicken and Egg Pancakes Recipe
Delicious and quick to prepare salad, perfect for a festive table, as well as for a family lunch or dinner. Very tasty salad.
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. 5. Preheat the frying pan, add a small amount of vegetable oil and fry the egg pancakes. I get two pancakes. 6. Roll the egg pancakes into a roll and cut them. 7. In a salad bowl, mix all the ingredients: Korean carrots, chicken breast, egg pancakes, parsley, pickled onion, add mayonnaise and salt to taste, mix. The salad is ready and can be served to the table.
    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.
5. Preheat the frying pan, add a small amount of vegetable oil and fry the egg pancakes. I get two pancakes.
6. Roll the egg pancakes into a roll and cut them.
7. In a salad bowl, mix all the ingredients: Korean carrots, chicken breast, egg pancakes, parsley, pickled onion, add mayonnaise and salt to taste, mix.
The salad is ready and can be served to the table.
  2. 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. 5. Preheat the frying pan, add a small amount of vegetable oil and fry the egg pancakes. I get two pancakes. 6. Roll the egg pancakes into a roll and cut them. 7. In a salad bowl, mix all the ingredients: Korean carrots, chicken breast, egg pancakes, parsley, pickled onion, add mayonnaise and salt to taste, mix. The salad is ready and can be served to the table.
    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.
5. Preheat the frying pan, add a small amount of vegetable oil and fry the egg pancakes. I get two pancakes.
6. Roll the egg pancakes into a roll and cut them.
7. In a salad bowl, mix all the ingredients: Korean carrots, chicken breast, egg pancakes, parsley, pickled onion, add mayonnaise and salt to taste, mix.
The salad is ready and can be served to the table.

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