Pancake and Chicken Salad

Pancake and Chicken Salad Ingredients

For salad

  1. Chicken fillet 2 pieces
  2. Onion 2 pieces (medium size)
  3. Canned corn 1 can
  4. Garlic 1-2 cloves
  5. Vegetable oil as required for frying
  6. Mayonnaise to taste

For pancakes

  1. 4 eggs
  2. Starch 1 tablespoon
  3. Ground black pepper 1/3 teaspoon
  • Main Ingredients: Onion, Garlic, Chicken
  • Serving 4 servings


Pan, frying pan, slotted spoon, spatula, pancake frying pan, kitchen knife, cutting board, garlic press, deep plate, whisk, salad bowl, can opener.

Cooking a salad with pancakes and chicken:

Step 1: prepare the chicken fillet.

Boil skinless and boneless chicken in clean salted water until cooked. Then remove the meat and let it cool at room temperature. When you can touch the fillet without being burned, lay it on a cutting board and cut into neat cubes of medium size or disassemble into long fibers, here's how you like it.

Step 2: saute the onions.

Peel the onions, rinse with cool water and cut into thin half rings.
Heat a little vegetable oil in a pan and fry the onion in it until golden brown. Especially it is not necessary to fry, the main thing is that the half rings become soft and transparent. After frying, cool the onions.

Step 3: make pancakes.

The dough for our pancakes will be a little unusual. In a bowl, beat the chicken eggs with starch and ground black pepper. Mix all the ingredients well until smooth.

Heat a flat pancake pan and grease it with vegetable oil, and then pour part of the dough into it.

Pancakes should be thin and small in diameter. You need to fry them in the same way as ordinary ones, that is, wait until the pancake is baked on one side, then turn it over and fry until ready on the other side.

Roll the cooled pancakes into tubes, and then cut across thin strips. It will be something like short noodles.

Step 4: mix the salad with pancakes and chicken.

When all the other ingredients are ready, it remains only to combine them in a salad bowl. So drop the chopped chicken breast, fried onions and pancakes cut into thin strips. Add canned corn, previously draining water from it, and chopped garlic cloves. Salt to taste or add pepper, if you suddenly love it sharper. Season with mayonnaise and mix everything thoroughly.
Before serving the salad to the table, it’s better to let it stand a little in the refrigerator, 40-60 minutes will be sufficient.

Step 5: serve a salad with pancakes and chicken.

Salad with pancakes and chicken should be served chilled, decorated with fresh herbs or light-salted cucumbers. It turns out to be stunned, how delicious! Of course, such a salad is simple for the festive table, but if your closest friends are going to visit your dinner, or you just want to make some kind of variety in your regular menu, a salad with pancakes and chicken will be very helpful.
Enjoy your meal!

Recipe Tips:

- As an alternative to mayonnaise, use natural yogurt mixed with garlic, or sour cream mixed with mustard, everything is purely to your taste and to whom is closer.

- Instead of fillets, you can take the hips, boil them the same way, remove the skin and then separate the meat from the bones.