Pancake Salad with Cucumber and Chicken

Gather all the necessary ingredients for this delightful pancake salad with cucumber and chicken. You will need chicken (fried or boiled), fresh cucumber, onion, garlic, black pepper, mayonnaise, as well as eggs, flour, starch, salt, and butter for the pancakes. Don't forget fresh herbs for garnish!

If you don't have cooked chicken, bake a chicken leg quarter or breast fillet in the oven. You can also boil them, but baked chicken will give the salad a richer flavor. Season the chicken with spices, rub with minced garlic, wrap in foil, and bake for 30-40 minutes at 200°C.

Remove the roasted chicken from the oven and allow it to cool in the foil. Then unwrap it, discarding the skin and bones (if present). Using a fork and knife, shred the chicken into thin strands directly on the cutting board.

Heat a pancake griddle over medium heat, grease it with butter, and sprinkle lightly with salt to prevent the egg mixture from sticking. If you have a non-stick pan, greasing is not necessary. Cook the egg pancakes on both sides, flipping once. Monitor the heat, cooking on low to prevent the pancakes from burning.

Arrange the baked egg pancakes on a cutting board and let them cool. Then, cut each pancake in half, stack the halves on top of each other, and tightly roll them into a cylinder. With a sharp knife, slice the roll into thin strips resembling noodles. Peel the fresh cucumber and cut it into thin, short julienne strips.

Slice the onion thinly into half-rings for the pancake salad with cucumber. Place the onion half-rings in a bowl and pour boiling water over them for 3 minutes to remove the strong odor and bitterness. Then, drain the onion in a colander to remove all the water.

Combine all prepared salad ingredients in a large bowl. Add salt, pepper, and mayonnaise, then mix gently. Arrange the salad in a mound on a platter, previously lined with Napa cabbage or lettuce leaves. If desired, garnish with fresh herbs and egg crepe rolls.