Chicken and Corn Salad with Egg Pancakes
A very good salad, easy to prepare, fast and tasty. I personally was pleasantly impressed by this recipe, and I will consider it at any festive meal and more.
In a bowl beat 5 eggs, add milk and a pinch of salt.
Beat well with a fork or fork, as for an omelet.
In a frying pan greased with oil and heat, pour an omelet polish, like pancakes.
Fry on both sides, lightly browned.
About 4-5 omelets will come out, put them on the plate and let them cool a bit.
While frying the omelette, boil the chicken breast. Let it boil for 30-40 minutes.
Cool it a little later.
Finely chop the chicken breast and place it in a salad bowl.
Cut the omelette into small noodles, add to the chicken breast.
Over the omelette add the canned corn.
Finely chop the onion, add over the rest of the ingredients. Pour the mayonnaise, at first less, then after mixing you see more.
Mix the salad well, season with salt and mayonnaise.
Garnish as desired, it can be served both immediately and when needed.
Good appetite!
