Chicken & Egg Pancake Salad

Unusual, tasty, satisfying, will decorate any table! Chicken and Egg Pancake Salad may be on your list because itʼs nutritious, colorful, and easy to make. It perfectly complements weekday lunches and dinners, and also decorates a celebration.
cook time: 30 min
Gavin Tanner
Chicken & Egg Pancake Salad

Nutrition Facts (per serving)

180
Calories
12g
Fat
5g
Carbs
13g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Milk 2 tbsp
Eggs (large or 3 small) 2 pc
Vegetable oil 2 tbsp
Mayonnaise 2 tbsp
Chicken fillet 300 g
Canned corn 200 g

Recipe instructions

Step 1

Step 1
How to make salad with egg pancakes and chicken? Prepare all the necessary ingredients for the salad. It is better to take larger chicken fillets to make the salad more filling. If the eggs are large, selected, then two are enough; if they are small, then take 3 eggs. Eggs and milk should be at room temperature, so it is better to remove them from the refrigerator in advance.

Step 2

Step 2
Wash the chicken fillet under running water, dry and boil in salted water until tender, 30-40 minutes. Cut the finished cooled fillet into small or medium cubes. It is better to boil the meat in advance.

Step 3

Step 3
Place the canned corn in a colander and let the water drain. Dry the grains.

Step 4

Step 4
Combine the eggs with milk in a deep bowl and beat with a fork or a special whisk until smooth. In general, you don’t have to add milk or replace it with mayonnaise or heavy cream. With milk or cream, pancakes are more delicate in taste and texture. With mayonnaise, the pancakes will turn out a little salty and more elastic. Therefore, you can choose for yourself which result you need most.

Step 5

Step 5
Heat a frying pan and grease it with vegetable oil. Pour half the egg mixture into it and fry the pancake on both sides until cooked. In my experience, it is more convenient to bake such pancakes in a small-diameter frying pan. Because unlike regular flour pancakes, egg pancakes are more tender and, with a large diameter, can tear during turning.

Step 6

Step 6
Transfer the finished pancake to a plate. Grease the pan with vegetable oil again and fry the second pancake. Cool the resulting pancakes.

Step 7

Step 7
Stack the egg pancakes on top of each other and cut into thin strips.

Step 8

Step 8
In a salad bowl, combine chicken fillet, egg strips and canned corn. Season the salad with salt, pepper, and mayonnaise. Mix everything carefully. If you wish, you can add chopped parsley or dill to the salad.

Step 9

Step 9
Serve the delicious salad with fried egg pancakes and corn immediately or refrigerate for 1 hour. Bon appetit!

Additional rubrics

Related recipes