Chicken and vermicelli salad

2 servings


Cook the short vermicelli until tender, cast it in a colander, rinse with cold boiled water and leave to cool. Boil the eggs hard-boiled, cool and clean. Peel the cucumbers. Cut the chicken, 2 eggs and cucumbers into straws, combine with vermicelli, sprinkle with ground pepper, season with mayonnaise, mix well and slide into a salad bowl. Serve with sliced eggs.