I reviewed a bunch of recipes with egg pancakes, rolls. I stopped at this after all and did not regret it, the corn fit very well into the recipe. A light, delicious salad, and most importantly a minimum of products and speed in cooking. With eggs, but in a new way.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 3 pieces Egg
- 1/2 jar Corn (Canned)
- 1 piece Chicken breast
- 4 tablespoons Mayonnaise
- Dill
- 1 pinch Salt
- 1 pinch Black pepper
- Spices (to taste)
Ingredients
|
|
Instructions
- Beat the egg (beat the eggs separately, one egg - one pancake). Add salt, pepper, and spices.
- Fry the pancakes: grease the pan with oil, pour the egg on one side.
- Turn over and fry on the other side.
- We cut our pancakes into strips.
- Boil the breast, cut into small strips.
- Add the corn.
- Add mayonnaise and gently (!) stir the salad.
- Sprinkle with dill greens. That's it, the salad is ready.
Related posts:
Cabbage Salad with Chicken and Egg Pancakes Recipe
Salad with Chicken and Egg Pancakes Recipe
Salad with Chicken and Egg Pancakes Recipe
Squid Salad with Egg Pancakes Recipe
Squid Salad with Egg Pancakes Recipe
Chicken Broth with Egg Pancakes Recipe
Baked Pancakes with Chicken and Egg Recipe
Chicken Salad with Egg Pancake Recipe
Egg Salad Recipe
Chicken Soup with Egg Pancakes Recipe
Salad with Chicken Hearts and Pancakes Recipe
Chicken Salad with Egg Pancake Recipe