Salad with pancakes and chicken

Hearty, tender and spicy, for a holiday and for every day. Salad with pancakes and chicken is a perfect and harmonious combination of opposite flavors and textures. Simplicity in preparation and sophistication in taste. Everyone will like it.

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Composition / ingredients

Servings:

For pancakes:

Eggs

Wheat flour

Salt

0.5

Sugar

Milk (You may need a little more. The consistency of the dough should be similar to kefir.)

100

Vegetable oil (For greasing the pan)

For salad:

Chicken breasts

Canned corn

100

Cucumbers

Pickled cucumbers (If you have small gherkins, then 5-6 pcs.)

Dill

Mayonnaise (Can be replaced with sour cream or yogurt.)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 7 g

Fats 42 % 10 g

Carbohydrates 29 % 7 g

146 kcal

GI: 14 / 29 / 57

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make a salad with pancakes and chicken? Chicken breast should be thoroughly rinsed and boiled in salted water. While the breast is cooking and cooling down, there is time to bake pancakes and prepare the rest of the ingredients.
Step 2:
I cooked the simplest pancakes on wheat flour. To make the dough without lumps, I always mix the egg, salt, sugar and flour first, rub it properly with a whisk, and then add warm milk. If there are still lumps, the dough can be filtered through a sieve. From this amount I got 6 pancakes.
Step 3:
Heat the frying pan, brush with vegetable oil. Pancakes are baked very quickly, they do not need to be fried much, otherwise it will be problematic to roll them into a tube.
Step 4:
The edges of pancakes are always thinner than the middle, they can be used for decoration. To do this, cut the edges 1.5-2 cm wide. I didn't have a ring of the right diameter, so I cut out a lid with a sharp edge, just pushing the pancake along the entire circumference of the lid. You can cut it with a regular knife or a pizza knife on a plate of a suitable size. The remaining pancakes are rolled into a tube and cut into a width of about 0.5 cm.
Step 5:
Cool the boiled breast and cut it into not very small pieces so that the chicken meat is felt in the salad as an independent ingredient, and not a ground mass. Slice the cucumbers. I have fresh cucumbers of medium size, it was convenient to cut them into strips. But the pickled gherkins were very small, I just cut them into rings. Wash the dill, dry it and finely chop it. We leave a few twigs for decoration.
Step 6:
In a large bowl, combine chicken, cucumbers, corn, pancakes and dill, season with salt and mayonnaise. In my case, it's sour cream, since no one eats mayonnaise in our family. You can replace it with yogurt or any other sauce you like.
Step 7:
Put the salad in a nice salad bowl or plate. Cut the edges of the pancakes in half and roll up to make "roses", and decorate the finished dish with them and dill sprigs.

The salad with pancakes and chicken is ready to definitely appeal to both adults and children. And here the taste buds will be delighted. The sweetness of corn against the piquant notes of pickled gherkins, tender pancakes against crispy fresh cucumbers, hearty chicken against the lightness of vegetables. And all this confrontation merges into a single and very tasty composition.
I often manage to try this salad only. My son loves him very much, and we need to have time to grab at least a little before everything disappears from the plate. A very light, tender and at the same time nutritious salad is obtained.
For those who follow the figure or do not tolerate gluten, a salad with pancakes and chicken is also suitable. Just make pancakes on rye or amaranth flour. Just remember that gluten-free flour is very capricious. Add a tablespoon of corn starch, and the dough will become obedient. In addition, a pancake made of different types of flour will give the salad a completely new taste. Add nuts, or a mixture of seeds, or arugula, experiment with sauces, and each time you will get a new masterpiece. Fantasize and delight your loved ones! Enjoy your meal!

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .