Chicken meatball salad "spring"

2 servings


For meatballs: 400g chicken, 1 onion, 2 tbsp. spoons of water, 1 egg white, salt to taste. Wash the young potatoes, scrape, lower them into salted boiling water and cook until soft, then drain and cool. Boil the eggs hard-boiled, cool and clean. Peel the cucumber. Cut the prepared products into cubes, combine, add green peas and chilled meatballs, season the salad with mayonnaise and mix gently. After that, put a slide on a plate, garnish with crushed egg, green peas and parsley greens and serve. Meatball preparation: Skin-free chicken meat is twice passed through a meat grinder along with peeled and sliced onion. Add salt and egg white to the minced meat, mix well, pour water into two steps and knock it out until homogeneous. Form small balls from this mass, lower them into boiling salted chicken broth or water and cook after surfacing for about 5 minutes. Remove the ready-made meatballs with a spoon and let cool.