Salad delicious Mystery for guests with chicken

Chicken fillet is washed with running water, sent to a saucepan and filled with cold water. Bring to a boil over high heat, add a little salt, ground black pepper and cook the chicken until tender. If desired, you can add a few bay leaves or allspice, it depends on personal taste.

As soon as the chicken fillet is cooked, we take it out and cool it. The broth can be used in another dish in the future. The cooled fillet is torn into thin fibers.

While the chicken is cooking, break the eggs into a deep bowl. Add salt, pepper and whisk until smooth. Flour and starch must be sifted, it will be difficult to get rid of lumps already mixed with egg. Add the sifted dry ingredients to the eggs, mix.

Preheat the frying pan, greased with vegetable oil, to a hot state. Pour out about half of the egg mixture and fry on both sides. The dough turns out to be quite thick, like pancakes, easily turns over and does not tear.

Fry until the end of the dough, and leave to cool. The cooled pancakes are rolled into a roll and cut into thin long strips. Immediately after slicing, we separate them with our hands so that they do not stick together, and send them to a flat plate for a while.

Cut the pickles into thin strips. We try to rid them of excess brine. To do this, we drain it from the cucumber when cutting, and can also discard the ready-made cucumber straws in a colander for a few minutes.

Chop the onion into a small cube and fry in a small amount of vegetable oil until transparent and golden. In a deep bowl, combine the chicken, thin strips of egg pancakes, pickles and onions. Add mayonnaise and mix. All the products were salted during cooking, so there is no need to season at the final stage.

We put the salad in a beautiful salad bowl, decorate with a sprig of parsley and serve it to the table in a chilled form.

Bon appetit!