Salad eats riddle for guests with chicken

4 servings
1 hour 40 min

Rinse the chicken fillet with running water, send it to a saucepan and pour cold water. Over a high heat, bring to a boil, add a little salt, black ground pepper and cook the chicken until tender. If desired, you can add several bay leaves or allspice, it depends on your 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. We break the cooled fillet into thin fibers. While the chicken is cooking, we break the eggs into a deep bowl. Add salt, pepper and beat with a whisk until homogeneous. We must sift flour and starch, it will be difficult to get rid of lumps already in the mixture with the egg. Add the sifted dry ingredients to the eggs, mix. Heat the pan, greased with vegetable oil, to a hot state. Pour about half of the egg mixture and fry on both sides. The dough is thick enough, like pancakes, easily turns over and does not tear. Fry until the end of the dough, and leave to cool. Roll the cooled pancakes and cut into thin long strips. Immediately after cutting, we separate them with our hands so that they do not stick together, and send them to a flat plate for a while. Cut pickles into thin straws. We try to rid them of excess brine. To do this, drain it from the cucumber when cutting, and can also discard the already finished straw of cucumbers into a colander for several minutes. Chop the onions with a small cube and fry in a small amount of vegetable oil until transparent and golden. In a deep bowl, combine chicken, thin strips of egg pancakes, pickles and onions. Add mayonnaise and mix. All products were salted during cooking, so at the final stage it is no longer necessary to season. We lay out the salad in a beautiful salad bowl, decorate it with a branch of parsley and serve it chilled to the table. Enjoy your meal!