Roasted Chicken Salad with Cucumber and Egg Pancakes
An amazing salad! I combined boiled eggs and egg pancakes in the recipe, which gave an excellent result. Boiled eggs are responsible for the creamy texture and taste, while the pancakes add tenderness. Roasted chicken thighs and a sauce made of mayonnaise with garlic and mustard give the dish a special character.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- chicken thighs 500 g
- chicken seasoning 1 tbsp
- eggs 4
- cucumbers 200 g
- greens to taste
- mayonnaise 70 g
- mustard 1 tbsp
- garlic clove 1-2 clove
- salt
- pepper
Instructions
Step 1 of 15
Rub the thighs with salt and chicken seasoning.
Step 2 of 15
Place them in foil or a roasting sleeve. Transfer to a baking pan and put in the oven. Cook at 180 degrees for 30–35 minutes. Let cool.
Step 3 of 15
Separate the meat from the bones and chop it.
Step 4 of 15
Beat one egg.
Step 5 of 15
Pour the mixture into a greased frying pan. Fry on one side.
Step 6 of 15
Flip and fry on the other side. Prepare two pancakes this way (from two eggs). Let cool.
Step 7 of 15
Cut into strips.
Step 8 of 15
Dice the cucumbers.
Step 9 of 15
Finely chop the greens (I used green onions and dill).
Step 10 of 15
Grate the eggs (boiled, 2 pcs) using a coarse grater.
Preparing the dressing
Step 11 of 15
Combine the mustard and mayonnaise.
Step 12 of 15
Add garlic pressed through a garlic press.
Step 13 of 15
Add pepper, salt, and mix.
Step 14 of 15
Combine the cucumbers, greens, eggs, egg pancakes, and chicken fillet.
Step 15 of 15
Add the dressing and mix.