Chicken Salad with Egg Pancakes in Baskets

Ingredients

Celery (stalks) 2

Eggs 5

Chicken (breast) 2

Cucumber 3

Onion 1

Tartlets 50

For the marinade:

Salt 1/8 cup

Water 2 cups

Garlic 3-5 cloves

For the dressing:

Dijon mustard 2 tbsp

Mayonnaise 1/3 cup

Ground black pepper to taste

Marina the chicken in the brine. This will help...

Meanwhile, preheat the oven to 190°C. Line a baking sheet with foil and place the marinated chicken on it, patting it dry with paper towels. Bake the chicken for about 30 minutes.

 Cool the cooked chicken, shred, or chop finely.

Chop the onion and pour boiling water over it until it's completely covered. Let it sit for 10 minutes, then drain and rinse the onion under running water. This will help remove the bitterness from the onion.

Next, make omelets from each egg separately: fry the beaten eggs for about 1 minute on each side.

Stack the omelets, roll them up, and cut into thin strips.

Add the eggs to the chicken. Add the julienned cucumbers and chopped celery. Dress the salad with mayonnaise and mustard, and add pepper to taste.

Fill the salad into tartlets or wrap it in pita bread or lettuce leaves. 

Bon appetit!