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!