Chicken Salad with Egg Pancakes
⏳ Time
35 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
You can pour boiling water over the onion and let it sit for 10 minutes, then drain the water and rinse the onion in cold water (this is done to prevent the onion from being bitter).
Ingredients
- Chicken fillet - 17.6 oz
- Sweet Red Onion - 7.1 oz
- Canned Corn - 7.1 oz
- Farm fresh eggs - 7 pieces
- Vegetable Oil - to taste
- Mayonnaise - to taste
- Salt - to taste
Step by Step guide
Step 1
Lightly salt each egg individually. Whisk them. Pour into a heated skillet greased with vegetable oil and fry. Flip the pancake and fry the other side. Fry all the eggs this way. Stack them, cut into 4 pieces, and then slice into strips.
Step 2
Boil the chicken fillet until cooked (about 20 minutes after boiling).
Step 3
Finely chop the onion.
Step 4
Cut the chicken into small pieces.
Step 5
Mix the fillet, pancakes, onion, and add a little salt. Dress with mayonnaise. Add the corn and mix well.
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