Salads

Cabbage, chicken and pancake salad – salad preparation.

This salad will appeal to those who like light, vegetable salads, and those who like hearty salads with the addition of chicken or eggs. Cheese pancakes give the dish a salty note, and chicken meat makes the salad hearty and at the same time not heavy.

You can take cabbage not only white, like mine, but also Peking or Chinese. Only they, unlike white duck, do not need to be rubbed with your hands to make it softer.

Ingredients:
about 500 g of white cabbage;
about half a kilogram of chicken fillet;
60 g of mayonnaise;
salt to taste;
vegetable oil for frying.

For cheese pancakes:
1 egg;
70 g of any hard cheese;
2 tablespoons of sour cream (fat content can be any);
1 tablespoon (without top) of flour;
1/2 teaspoon of baking powder;
salt and pepper to taste.

Salad preparation.

I cut the chicken fillet into small pieces.

I fried the chicken on all sides, over low heat, stirring constantly, so that a uniform brown crust was formed. Salted

I put the fried pieces of chicken on a napkin (you can use a paper towel) to get rid of excess fat.

At this time, I made the dough for the cheese pancake. To do this, I mixed a chicken egg with sour cream, flour, salt, pepper and baking powder.

She rubbed the cheese on a coarse grater and added it to the egg mass. If your cheese is not salty, you need to add salt.

I put this cheese-egg mass on a hot pan, in which I fried the chicken before and fry it on both sides until golden brown.

Let the pancake cool. Cut the pancake into small strips.

I cut the cabbage into small cubes. You can cut it into thin and not long strips.

I salted the cabbage, crushed it with my hands and mixed it with mayonnaise.

She put the cabbage on a plate. I put pieces of fried chicken on top.

In the center I laid out strips from the pancake.

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