Salad "Emerald"

Emerald salad is a delicate, fresh and light salad that will come in handy on New Year's Eve.

Cooking time 25 minutes


Chicken fillet 200 g

Canned corn 100 g

Fresh cucumber 1 pc

Eggs 1 pc

Mayonnaise 2-3 tbsp l.

A clove of garlic 1 pc

Dill (greens) 1 bunch

Salt to taste


Boil the chicken fillet until tender. Rinse cucumber and dill. Peel the garlic.

Finely chop the meat and dill into a bowl.

Add chopped cucumber and pressed garlic into strips.

Beat the egg in a bowl, add a little salt.

Bake 2 pancakes in a preheated pan (grease with vegetable oil), cool.

Add julienned pancakes, corn and mayonnaise to a bowl.

Stir the salad and season with salt to taste.

Emerald salad is ready. Put in a salad bowl and serve at the festive table.

Bon appetit! Happy New Year!