Usuba
Chicken and Omelet Salad
Tender salad with boiled chicken breast, omelet and soft onion with a light sour cream and mayonnaise dressing. A simple dish for lunch or dinner.
- Total
- 30 min
- Standard serving
- 253.8 g
Ingredients
Total 7
Instructions
- 1
Step 1
Prepare the chicken breast: if it is on the bone, remove the meat. Cook without salt until fully cooked.
- 2
Step 2
While the chicken is cooking, beat the eggs with milk and add a pinch of salt. Fry the omelette in a pan with butter, trying not to stir it. Let the finished omelette cool.
- 3
Step 3
Finely chop the onion, place it in a bowl and pour boiling water over it so that it is completely covered. Leave for 5–7 minutes, then drain in a colander and let the water drain.
- 4
Step 4
Finely chop the cooled omelet and place it in a salad bowl.
- 5
Step 5
Cut the warm chicken into small pieces, add to the omelet along with the onion. Mix thoroughly.
- 6
Step 6
Mix sour cream with mayonnaise in equal parts — this will prevent excess greasiness. Add the dressing to the salad, mix well, and season with spices to taste. Don't overdo it with the dressing so the salad doesn't become too wet, but don't skimp either so the chicken doesn't dry out.
- 7
Step 7
Arrange the salad on plates and garnish with a lettuce leaf.
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