Chicken breast boil in salted water, cut.

Make the pancakes. 2 eggs, 1.5 tbsp starch, soda on a knife tip, and 3 tbsp milk, mix everything to avoid lumps, and fry pancakes. Allow to cool and cut into strips or squares.

Cook remaining 4 eggs, slice and add to the chicken.

Pancakes put on a napkin to soak up excess grease and oil, then add to the salad. Mushrooms fry in 1 tbsp olive oil until tender and also add to the pot. Finely cut greens, put in a pan, for the filling take the cream, mix with mayonnaise 2:1, press a clove of garlic (optional! I love garlic in any form) and dressed with salad.

For lettuce pickle onion: finely chop, pour boiling water, add tablespoon of sugar and vinegar, give 10-15 minutes, drain. All mix, and give the infusion in the fridge for at least an hour. The salad is ready, Bon appetit!