Diet Salad with Chicken Breast and Egg Pancake

Directions

1. 1

   Step 1

   

   Prepare all the necessary ingredients and your work surface. Wash the vegetables and pat them dry with a paper towel. Prepare the chicken fillet: place it in a pot, cover with cold water, add salt, and put the pot on the stove. Bring to a boil and cook for 15 minutes until done. Remove the cooked fillet from the pot and let it cool.

2. 2

   Step 2

   

   Dice the onion finely.

   TipTo avoid crying when chopping the onion, wet the knife with cold water. You can also hold the onion in the freezer for 5 minutes, then working with it will be comfortable.

3. 3

   Step 3

   

   Slice the cucumbers into thin rounds.

4. 4

   Step 4

   

   Cut the cooked breast into small sticks.

5. 5

   Step 5

   

   Prepare the egg pancake: in a bowl, whisk the egg, milk, salt, and pepper to taste with a fork or whisk.

6. 6

   Step 6

   

   Then heat a pan with vegetable oil. Pour the egg mixture onto the pan.

7. 7

   Step 7

   

   Fry the egg pancake until done, about 2–3 minutes on each side. Remove from heat.

8. 8

   Step 8

   

   Assemble the salad: in a deep bowl, combine the cucumbers, chicken, onion, egg pancake, and mayonnaise. Add salt and ground black pepper to taste.

9. 9

   Step 9

   

   Mix thoroughly, transfer the salad to serving plates, and serve. Enjoy your meal!

10. 10

    Step 10

    

    Garnish the salad with fresh herbs and half a quail egg.