Ministry Salad with Chicken Breast and Egg Pancakes
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
I highly recommend the version of the salad with boiled beef or veal. This salad can also be served warm, but without parsley. You can use regular onion, but I add red onion for an extra sweet note. For the dressing, you can use mayonnaise, but adding mustard makes the flavor more interesting. The salad dressing depends on your taste preferences. Any parts of the chicken pair well in this salad.
Ingredients
- Skin-On Chicken Breasts - 1 piece
- Onion - 1 head
- Sweet Red Onion - 1 head
- Chicken Egg - 3 pieces
- Chicken Broth - 3 tablespoons
- Olive Oil - 1 tablespoon
- Butter - to taste
- Mayonnaise - 1 teaspoon
- Dijon Mustard - 1 teaspoon
- Parsley - to taste
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Peel the onion and cut it into thin strips.
Step 2
In a cold skillet, add olive oil and butter (I add butter for a pleasant flavor and golden color to the onion).
Step 3
Add the sliced onion to the heated skillet. Sauté for 1–2 minutes over high heat until golden.
Step 4
Reduce the heat and continue to sauté the onion on low heat until soft.
Step 5
Transfer the onion to a salad bowl to cool. Keep the skillet warm for the egg pancakes.
Step 6
Prepare the mixture for the egg pancakes: 3 eggs + 3 tablespoons of broth in which the chicken was boiled + salt, black pepper (to taste), whisk the mixture.
Step 7
In the heated skillet, pour the egg mixture in portions. Cook like regular pancakes on both sides until golden brown. You will get 4–5 thin egg pancakes, depending on the size of the skillet.
Step 8
Roll each pancake into a roll, let it cool slightly. Cut the rolls into thin strips. Add to the onion in the salad bowl.
Step 9
Shred the chicken breast into fibers. Add to the salad bowl.
Step 10
Prepare the dressing for the salad: 1 teaspoon each of mustard and mayonnaise, you can add a bit of freshly ground black pepper, mix well.
Step 11
Add the dressing to the salad, mix, and refrigerate to cool.
Step 12
When serving, and only on the chilled salad, roughly chop the parsley or garnish with sprigs.
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