Tale salad with pancakes

Ingredients for the preparation of Tale salad with pancakes

chicken fillet 150 g
marinated champignons 150 g
pitted olives 20 g
flour 1 tbsp. a spoon
eggs 4 pcs.
mayonnaise 170 g
granulated sugar 1 tsp
salt ½ tsp
½ clove garlic
vegetable oil (for making pancakes) to taste

Main ingredients: Chicken, Flour
Serving 4 servings

Inventory:

pan, pan, board, knife, salad bowl

Cooking Tale salad with pancakes:

Step 1: Step 1: Cooking Chicken Fillet.

Pour 0, 5 L of water into the pan, salt it, put on fire and bring to a boil. Optionally, along with salt, you can add spices to the water. In a large volume of water, the fillet is cooked quickly, while maintaining its taste. Dip the chicken in boiling water, bring it to a boil. Then cook the fillet for 20 minutes over low heat. After time, drain the water and remove the fillet. Cool it and disassemble it into fibers.

Step 2: Step 2: Cooking Egg Pancakes.

Make the pancake dough. To do this, mix 4 eggs, 1 tbsp. l flour, 1 tbsp. l mayonnaise, ½ tsp salt and 1 tbsp. l Sahara. Mix the dough well so that there are no lumps. In vegetable oil, bake pancakes from the resulting dough. Ready pancakes stack. Grease one pancake with mayonnaise, roll it into a roll and cut it across the circles, use it to decorate the salad. Cut the remaining cooled pancakes into thin strips.

Step 3: Step 3: Cook the Mushrooms.

Open the mushrooms, drain the liquid and cut them into thin slices.

Step 4: Step 4: Cooking the Garlic.

Peel and finely chop the garlic.

Step 5: Step 5: Cooking Pancake Salad.

Put the champignons, pancakes, chicken fillet in a salad bowl and season with mayonnaise. Add chopped garlic and mix the salad. Open the olives, drain the liquid and cut them lengthwise into halves. Garnish the salad with olives and slices of pancake rolls. Enjoy your meal!