Egg pancake and chicken salad

4 servings
30 min

How to make a salad with egg pancakes and chicken? Prepare all the necessary ingredients for the salad. It is better to take chicken fillet larger so that the salad is more intimate. If the eggs are large, select, then two pieces are enough, if small, then take 3 eggs. Eggs and milk should be at room temperature, so it is better to get them out of the refrigerator in advance.

Wash the chicken fillet in running, dry and boil in salted water until cooked for 30-40 minutes. Cut the finished cooled fillet into small or medium cubes. It is better to boil the meat in advance.

Tip the canned corn into a colander and let drain the water. Dry the grains.

Combine the eggs with the milk in a deep bowl and whisk with a fork or special whisk until smooth. In general, milk can not be added or replaced with mayonnaise or fatty cream. With milk or cream, pancakes are more delicate in taste and structure. With mayonnaise, pancakes will turn out to be slightly brackish and more elastic. Therefore, you can choose for yourself which result you need more.

Heat the pan and brush with vegetable oil. Pour half the egg mixture into it and fry the pancake on both sides until tender. In my experience, such pancakes are more convenient to bake in a pan of small diameter. Because unlike ordinary flour pancakes, egg pancakes are more delicate and, with a large diameter, can break during turning.

Transfer the finished pancake to a plate. Brush the pan back with vegetable oil and fire a second pancake. Cool the resulting pancakes.

Fold the egg pancakes on top of each other and slice into thin strips.

In a salad bowl, combine chicken fillet, egg straws and canned corn. Salt the salad, pepper, season with mayonnaise. Gently mix everything. If you wish, you can add chopped parsley or dill greens to the salad.

Serve a delicious salad with fried egg pancakes and corn immediately or refrigerate for 1 hour. Enjoy your meal!