Diet Salad with Chicken Breast and Egg Pancake
Enjoy a satisfying, protein-packed meal that supports your fitness goals without sacrificing flavor, ideal for a light yet filling lunch or dinner.
- Time
- 10 min active · 20 min total
- Yield
- 2 servings
- Steps
- 10
Ingredients
- Chicken breast 240 g
- Cucumber 2 pcs
- Onion 1 pcs
- Chicken egg 1 pcs
- Milk 70 ml
- Mayonnaise 1 tbsp
- Vegetable oil 2 tbsp
- Salt to taste
- Ground black pepper to taste
For garnish
- Herbs optional
Directions
Step 1
Prepare all the necessary ingredients and your work surface. Wash the vegetables and pat them dry with a paper towel. Prepare the chicken fillet: place it in a pot, cover with cold water, add salt, and put the pot on the stove. Bring to a boil and cook for 15 minutes until done. Remove the cooked fillet from the pot and let it cool.
Step 2
Dice the onion finely.
TipTo avoid crying when chopping the onion, wet the knife with cold water. You can also hold the onion in the freezer for 5 minutes, then working with it will be comfortable.
Step 3
Slice the cucumbers into thin rounds.
Step 4
Cut the cooked breast into small sticks.
Step 5
Prepare the egg pancake: in a bowl, whisk the egg, milk, salt, and pepper to taste with a fork or whisk.
Step 6
Then heat a pan with vegetable oil. Pour the egg mixture onto the pan.
Step 7
Fry the egg pancake until done, about 2–3 minutes on each side. Remove from heat.
Step 8
Assemble the salad: in a deep bowl, combine the cucumbers, chicken, onion, egg pancake, and mayonnaise. Add salt and ground black pepper to taste.
Step 9
Mix thoroughly, transfer the salad to serving plates, and serve. Enjoy your meal!
Step 10
Garnish the salad with fresh herbs and half a quail egg.
