Egg Pancake Salad

Begin by preparing the chicken fillet: cover it completely with a small amount of water. Add salt, black peppercorns, coriander, a bay leaf, and a clove of garlic. Boil the fillet until fully cooked, then let it cool.

While the chicken is cooking, prepare the remaining ingredients. Thoroughly wash the raw eggs, crack them into a bowl, add a pinch of salt, and whisk with a whisk until smooth.

Heat a frying pan and lightly grease it with vegetable oil. Pour small portions of the egg mixture onto the pan, cooking thin omelet crepes. Continue until all the egg mixture is used.

Stack the finished pancakes and allow them to cool. Then, cut the stack in half, place one half on top of the other, and carefully julienne the egg pancakes into thin strips.

Peel the red onion and slice it into thin feathers or half-rings. Slice the unpeeled cucumber into rounds or julienne strips. Cut the cooled chicken fillet into thin slices, then shred it into julienne strips.

Combine all prepared ingredients in a large salad bowl. In a separate cup, mix mayonnaise with cream until a smooth dressing is obtained. Dress the salad with this mixture and gently toss, being careful not to damage the delicate egg straws. Your delicious salad is ready to serve!