Light Chicken Salad
Salads • European
Description
Light Chicken Salad
Ingredients
- Onion 2 pieces
- Skin-On Chicken Breasts 2 pieces
- Farm fresh eggs 4 pieces
- Milk 5 fl oz
- 10% cream to taste
- Mayonnaise to taste
- Spices to taste
Step-by-Step Guide
Step 1
Take the chicken breast. If the breast is large, one is enough; if small, use two. You can buy fillets directly, which means you will have either 2 or 4 pieces of fillet. If the breast is on the bone, remove it from the bone and boil until cooked without adding salt.
Step 2
While the chicken is boiling, make an omelet. Whisk the eggs with the milk. If the eggs are large, three will be enough. Whisk in a small pinch of salt and fry in a pan with a little butter. Try to keep the omelet even, avoiding too much stirring if possible. Once cooked, remove the omelet from the heat and let it cool.
Step 3
While the omelet is cooling, finely chop the onion, place it in a bowl, and pour boiling water over it so that the water completely covers the onion. Let it sit for about 5–7 minutes, then drain in a colander and let the water drain off.
Step 4
While the onion is cooling, take the omelet and chop it finely with a knife, then transfer it to a salad bowl.
Step 5
The chicken should be slightly warm; chop it finely as well and add it to the omelet, then add the onion and mix everything thoroughly.
Step 6
Next, mix the low-fat sour cream with mayonnaise in a 50/50 ratio (this is to ensure the salad is not too greasy from the mayonnaise) and add it to the salad, mixing well. Be careful not to add too much dressing, so the salad doesn’t become too wet. But don’t skimp either, otherwise, the chicken will be too dry.
Step 7
Serve on plates and garnish with a lettuce leaf.
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