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"Guests' Riddle" Chicken Salad

A salad whose recipe is sure to surprise you—unusual and delicious! This irresistible "Guests' Riddle" salad with chicken is a real surprise. The unexpected combination is so harmonious that everyone who tastes it will want the recipe. And it's pretty enough to serve at an everyday dinner or a special occasion alike.

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Delicious Mystery salad for guests with chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 3 g
Fats 38 % 3 g
Carbohydrates 25 % 2 g
46 kcal
GI: 100 / 0 / 0
  • Rinse the chicken breast under running water, put it in a pot, and cover it with cold water. Bring to a boil over high heat, add a little salt and ground black pepper, and cook the chicken until done. If you like, add a few bay leaves or some allspice—it's up to your taste. Once the chicken is cooked, lift it out and let it cool (you can save the broth for another dish). Pull the cooled chicken into thin shreds. While the chicken cooks, crack the eggs into a deep bowl, add salt and pepper, and whisk until smooth. Be sure to sift the flour and starch—it's tricky to break up lumps once they're mixed into the egg. Add the sifted dry ingredients to the eggs and stir. Heat a vegetable-oiled skillet until hot. Pour in about half the egg batter and fry it on both sides. The batter is fairly thick, like pancake batter; it flips easily and won't tear. Fry up the rest of the batter the same way and set the crepes aside to cool. Roll the cooled crepes into a log and slice them into thin, long strips. Separate the strips with your fingers right after cutting so they don't stick together, and set them aside on a flat plate. Cut the pickles into thin matchsticks, doing your best to get rid of excess brine—drain it off as you cut, and you can also let the cut pickles sit in a colander for a few minutes. Finely dice the onion and fry it in a little vegetable oil until translucent and golden. In a deep bowl, combine the chicken, the strips of egg crepe, the pickles, and the onion. Add mayonnaise and mix. Everything was seasoned as it cooked, so there's no need to season again at the end. Spoon the salad into a pretty serving bowl, garnish with a sprig of parsley, and serve chilled. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pickles - 11  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Potato starch - 300  kcal/100g

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