Description
This is my first recipe on the "Cook". Addicted to the website for the second year, but all could not dare to add your recipe. So today I have the debut:) I Want to share with You one of my favorite recipes that is not on the website. This is a hearty salad with a very interesting combination of flavors. Welcome!
Ingredients
-
Mayonnaise
350 ml
-
Chicken egg
2 piece
-
Flour
0.5 cup
-
Milk
0.5 cup
-
Onion
2 piece
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Mushrooms
1 can
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Chicken breast
1 piece
Cooking
1. Prepare all the necessary salad ingredients.
2. To start, fry the pancakes and put them to cool. For this mix 2 eggs, half a Cup of milk, 2 tablespoons of mayonnaise. Finally add half a Cup of flour. Mix thoroughly with a fork or whisk to dissolve lumps.
3. From the resulting mass at a moderate heat fry thin pancakes. Fry from both sides for 1-2 minutes. I have on average a frying pan it turns out 4 pieces, enough for one salad.
4. While pancakes are cooling, slice the onion. Fry in oil until Golden brown. I dry on a napkin so that extra oil gets into the salad.
5. Until the onions and pancakes cool down, will get chicken breast. Remove the skin and fat is separated from the bone. Cut into cubes of medium size, lay out our first layer. Liberally grease mayonnaise, because the next layer is a pancake, very well absorb the mayonnaise.
6. Cut into strips pancakes, spread on top of chicken layer. Mayonnaise.
7. Then arrange the onion and a little mayonnaise. the salad should be dense, "Packed", so don't be afraid to crush it with a fork.
8. The last layer - pickled mushrooms. Gently spread them, trying not to be embedded in mayonnaise. Beautiful, if not gaiboteni gaps. I got them because a jar of mushrooms was small.
Our salad is ready! And a couple of tips: Before serving the salad to soak in and "bond" for at least 3-4 hours, best done overnight. Pickle salad does not need quite as mushrooms and breast quite salty. I hope you get the bug and be happy! Bon appetit, my favorite cooks!
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