Classic "Tenderness" Salad

Cooking method

1. Step 1:

   

   The ingredients you'll need.

2. Step 2:

   

   Boil the chicken breast in salted water (about 30 minutes from when it boils).

3. Step 3:

   

   Hard-boil 1 egg (8 minutes from when it boils is enough).

4. Step 4:

   

   Finely chop the onion.

5. Step 5:

   

   Pour boiling water over the onion.

6. Step 6:

   

   Add a little vinegar.

7. Step 7:

   

   Add the sugar, stir, and set aside so the onion marinates well.

8. Step 8:

   

   Once the chicken is cooked, take it out of the broth and let it cool.

9. Step 9:

   

   Then finely chop the chicken across the grain.

10. Step 10:

    

    Crack 2 eggs into each of 3 deep bowls, salt them lightly, and whisk just a little.

11. Step 11:

    

    Fry thin egg "crêpes" in a preheated, lightly oiled skillet (I use a big 11-inch / 28 cm pan).

12. Step 12:

    

    Flip and cook the other side.

13. Step 13:

    

    You'll have 3 egg crêpes — let them cool.

14. Step 14:

    

    Cut the crêpes into thin strips.

15. Step 15:

    

    Add the sliced crêpes to the chicken.

16. Step 16:

    

    Add the onion, which by now has marinated, and add a bit more salt if you like. Dress the salad with mayonnaise and stir to combine.

17. Step 17:

    

    Our salad is ready!

18. Step 18:

    

    If you like, make a garnish from the reserved boiled egg — cut the white into thin strips and crumble the yolk.

19. Step 19:

    

    Decorate the salad with egg "flowers" and sprigs of fresh herbs — I used dill.

20. Step 20:

    

    Enjoy!