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Salad with omelette and chicken

Salad with Omelet Ribbons and Chicken

A new salad for your table, with a delicate, delicious flavor! There are many versions of salad with thin omelet "pancakes." For our family, this particular combination turned out the tastiest and most successful. It's quick and easy to make, and it can easily stand in for the usual Olivier on a holiday table.

Angel

Recipe author

Composition / ingredients

Servings:

Chicken breast

500

Eggs

Cucumbers

300

Canned corn

150

Green peas (canned)

150

Vegetable oil (for frying the omelets)

Salt

Pepper

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 11 g

Fats 32 % 7 g

Carbohydrates 18 % 4 g

125 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make salad with omelet and chicken? Gather these simple ingredients.
Step 2:

Rinse the chicken breast and put it on to cook. Once it boils, simmer for 20 minutes, then salt and pepper to taste.
Step 3:

Meanwhile, make the omelet ribbons for the salad. Crack one egg into a bowl, add salt and pepper, and beat well with a fork.
Step 4:

Heat a skillet and add a little vegetable oil. Pour in the egg, swirling to cover the whole pan in a thin layer. Cook, flip to the other side, and finish. Repeat with the remaining eggs — you'll make 3 thin omelets for this batch of salad.
Step 5:

Transfer them to a plate and let them cool.
Step 6:

Cut the cucumbers into small sticks (leave the peel on if it's young and thin; trim it off if it's tough).
Step 7:

Drain the corn and peas and add them to a salad bowl along with the cut cucumbers.
Step 8:

Roll the cooled omelets into a tube and slice them into thin ribbons.
Step 9:

Add the omelet ribbons to the salad bowl.
Step 10:

Break down the cooked, cooled chicken however you like — cut it into cubes or shred it into strands by hand.
Step 11:

Add the chicken to the bowl. Salt and pepper to taste, then dress with mayonnaise. Mixing the mayonnaise with an equal amount of sour cream makes the salad even more tender. For a lighter dish, dress it with low-fat yogurt instead.
Step 12:

Toss the salad and serve right away — it doesn't need time to soak.
Step 13:

The salad comes out fresh, filling, and easy on the stomach. With a slice of bread, it makes a great light meal.
Step 14:

Enjoy making it, and surprise your guests!

It's best to make the mayonnaise yourself — it'll be tastier and better for you; look for good homemade mayonnaise recipes. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, on their own or mixed with mayo in any ratio you like, which lightens the dish.
All oils are only good up to a certain point — the smoke point, where the oil starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature and pick the best oil (and which to avoid), see a dedicated guide.
If you like, swap the boiled chicken for smoked breast — it gives the salad a whole new flavor. You can also use more or fewer omelet ribbons, as you prefer. The dressing is up to you: mayonnaise, sour cream, a sour cream–mayo blend, or low-fat yogurt for a lighter version — all delicious. Give it a try and surprise your guests!