A step-by-step recipe for Torn Chicken salad with photo.

• National cuisine: European cuisine
• Type of dish: Salads
• Complexity of the recipe: Simple recipe

• Preparation time: 5 min
• Cooking time: 40 minutes
• Servings: 4 servings
• Calorie count: 262 kcal
• Occasion: Banquet, lunch

Frankly, I never liked the name of this salad, but you can't throw out words from the song, as they say - boiled chicken meat is cut into fibers, and not cut, which is why this salad has such a strange name. The salad itself, on the contrary, turns out to be very tasty, here it often takes pride of place among the appetizers on the festive table - the balanced and harmonious taste of all components make it so popular, it is quite satisfying, nutritious and high-calorie. Try it - you'll love it!

Ingredients for 4 servings

• Chicken fillet 800 g
• Mayonnaise 10 tbsp l.
• Refined sunflower oil 1 tbsp. l.
• Ground black pepper 1 pinch
• Fresh parsley 1 bunch
• Salt 1.5 tsp
• Garlic 2 cloves
• Fresh champignons 200 g
• Chicken eggs 4 pcs.

Step by step

1. To prepare the Torn Chicken salad, we need chicken fillet, eggs, champignons, fresh parsley, garlic, mayonnaise, salt, black ground pepper, refined sunflower oil.
2. Combine raw chicken eggs and 3 tbsp. l. mayonnaise.
3. Mix them a little, add salt (about 2 pinches) and black pepper.
4. Beat with a whisk until a homogeneous omelet mass is obtained.
5. In a wide frying pan greased with refined sunflower oil, fry thin egg pancakes from the resulting omelet mass. In total, about 6 pancakes are obtained - their number depends on the diameter of the pan, but the pancakes must be thin!
6. Cool the egg pancakes and cut into strips approximately 5 cm long and 1 cm wide.
7. Wash the champignons well, remove the skin from the caps if desired and cut into plates.
8. Fry over high heat in a small amount of refined sunflower oil. We transfer the fried mushrooms to a paper towel so that the excess oil is absorbed, then onto a plate and cool.
9. Boil the chicken fillet in salted water until tender, cool and tear into fibers.
10. Combine cooled mushrooms, egg pancake noodles and chopped chicken in a deep bowl.
11. Grind parsley and garlic, add to the rest of the ingredients and season the salad with mayonnaise.
12. We mix. Before serving, such a salad must necessarily stand in the refrigerator for about 30 minutes.

Chicken fillet 800 g
Chicken eggs 4 pcs.
Champignon mushrooms 200 g
Garlic 2 cloves
Mayonnaise 10 tbsp l.
Salt 1.5 tsp
Fresh parsley 1 bunch
Refined sunflower oil 1 tbsp. l.
Ground black pepper 1 pinch

To prepare the Torn Chicken salad, we need chicken fillet, eggs, champignons, fresh parsley, garlic, mayonnaise, salt, black ground pepper, refined sunflower oil.
Combine raw chicken eggs and 3 tbsp. l. mayonnaise.
Mix them a little, add salt (about 2 pinches) and black pepper.
Beat with a whisk until a homogeneous omelet mass is obtained.
In a wide frying pan greased with refined sunflower oil, fry thin egg pancakes from the resulting omelet mass. In total, about 6 pancakes are obtained - their number depends on the diameter of the pan, but the pancakes must be thin!
Cool the egg pancakes and cut into strips approximately 5 cm long and 1 cm wide.
Wash the champignons well, remove the skin from the caps if desired and cut into plates.
Fry over high heat in a small amount of refined sunflower oil. We transfer the fried mushrooms to a paper towel so that the excess oil is absorbed, then onto a plate and cool
Boil the chicken fillet in salted water until tender, cool and tear into fibers.
Combine cooled mushrooms, egg pancake noodles and chopped chicken in a deep bowl.
Grind parsley and garlic, add to the rest of the ingredients and season the salad with mayonnaise.
We mix. Before serving, such a salad must necessarily stand in the refrigerator for about 30 minutes.

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