Chicken Salad with Egg Pancakes

Ingredients

Chicken (fillet) 500 g

7 eggs

200 g onion

Salt to taste

Mayonnaise to taste

Vegetable oil

200 g canned corn

Sprinkle the eggs (each one individually) with salt. Beat. Pour into a preheated, oiled frying pan and fry. Flip the pancake over and fry the other side. Fry all the eggs in this manner. Stack them, cut into quarters, and then cut into strips.

Boil the chicken fillet until tender (about 20 minutes after boiling). Finely chop the onion. Pour boiling water over it and let it sit for 10 minutes, then drain the water and rinse the onion in cold water (this prevents the onion from becoming bitter). Finely chop the chicken.

 

Mix the fillet, pancakes, onion, and season with a little salt. Season with mayonnaise. Add the corn and mix well.



Enjoy!