Salad with chicken, potatoes, cucumbers and egg pancakes

Boiled potato and chicken fillet salad with egg pancakes and fresh cucumber is a great option for a nutritious meal made from simple ingredients. Sour cream and mayonnaise dressing gives the salad a delicate creamy taste, the combination of potatoes and chicken meat - satiety, and the addition of fresh cucumber, dill, onions and pieces of egg pancake - juiciness and freshness. Try it!

Ingredients

• Potatoes - 550 g (5 pcs.)
• Chicken fillet - 275 g
• Fresh cucumber - 240 g (1 pc.)
• Onions - 125 g (1 pc.)
• Eggs - 2 pcs.
• Fresh dill - 10 g
• Sour cream - 50 g
• Mayonnaise - 50 g
• Vegetable oil - 1 tbsp. a spoon
• Salt to taste

Directions

1. Prepare your ingredients.
2. To speed up the salad making process, potatoes and chicken fillets can be boiled and cooled in advance.
3. Boil 700-800 ml of water. Place the chicken fillet in boiling water, add 2-3 generous pinches of salt. Bring the water to a boil again and cook the fillets over low heat for 5 minutes. Then turn off the heat, cover the container with a lid and leave the chicken in the cooling water for another 25 minutes. Then place the chicken on a plate and cool.
4. Pour the potato tubers with cold water. Bring the water to a boil and boil the potatoes until tender (about 35-40 minutes, depending on size). Salt water and potatoes 5 minutes before cooking. Drain the finished potatoes and place them in ice water for a few minutes to cool them down faster. Dry the potato tubers and cool completely.
5. Break the eggs into a bowl, season with a pinch of salt and beat with a fork until smooth.
6. Heat a frying pan over medium heat (mine is 26 cm in diameter) and brush with vegetable oil. Pour into skillet and spread beaten eggs evenly to create a thin egg pancake. Fry the egg pancake for 3-4 minutes. Its surface should grab and become dull, and the edges brown.
7. Then turn the pancake over and fry for another 2-3 minutes on the other side. Put the fried pancake on a plate and cool.
8. Peel the cooled boiled potatoes, cut into small cubes and place in a salad bowl.
9. Cut the chicken into cubes about the same size as the potatoes. Add the chopped fillets to the potatoes.
10. Cut the egg pancake and cucumber into small pieces. Add slices of cucumber and egg pancake to a salad bowl. Save a few pieces of egg pancake to garnish the salad, if desired.
11. Peel and finely chop the onions.
12. Chop the dill herbs.
13. Add chopped onions, dill, mayonnaise, and sour cream to the rest of the salad ingredients. Save 1 pinch of herbs to garnish the salad, if desired.
14. Stir the salad, taste and salt to taste.
15. Salad with chicken, potatoes, cucumbers and egg pancakes is ready. Put the salad in a slide on a plate, sprinkle with herbs, the remaining pieces of egg pancake and serve. Bon Appetit!