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Fast and tasty
Imperial salad

Imperial Salad

A salad with egg crêpes—tasty and simple. A really delicious, original salad from just a few ingredients. It's great for a holiday table or an everyday family meal. Pickled onion adds a pleasant zing, while boiled chicken and the egg crêpes give it a delicate flavor.

Alinka

Recipe author

Composition / ingredients

Servings:

Chicken breasts

150

Eggs

Onion

Mayonnaise

Sunflower oil

Salt

0.5

Sugar

0.5

Vinegar

Parsley

0.4

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 12 g

Fats 54 % 19 g

Carbohydrates 11 % 4 g

218 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 40 min

Step 1:

For the Imperial salad you'll need: chicken breasts, onion, eggs, mayonnaise, sugar, sunflower oil, table salt, vinegar, and fresh parsley to garnish.
Step 2:

Boil the chicken breast until tender and cut it into small pieces.
Step 3:

Cut the onion into half-rings.
Step 4:

Pickle the onion: add the vinegar, sugar, and salt to it. Stir, gently squeeze the onion with your hands, and let it sit for about 10 minutes.
Step 5:

Beat the egg with the sunflower oil in a bowl.
Step 6:

Use the egg mixture to make two thin crêpes. They cook very fast—no more than a minute on the first side and about 30 seconds on the second.
Step 7:

Cut the crêpes into strips. For convenience, you can roll a crêpe up first and then slice it.
Step 8:

Start assembling the salad. The first layer is half of the chopped chicken breast. Coat it with mayonnaise.
Step 9:

For the second layer, add the pickled onion half-rings and coat them with mayonnaise.
Step 10:

Add the second half of the chicken breast. Don't forget to coat it with mayonnaise.
Step 11:

And the last layer is the crêpe strips—no mayonnaise this time. Garnish the salad with parsley and serve.