Ingredients:

  • Lean chicken fillet – 250 g
  • Eggs – 3 PCs
  • Fresh cucumber – 1 piece
  • Pepper Bulgarian – 3 pieces
  • Onion – 1 piece
  • Mayonnaise
  • Sunflower oil
  • Salt
  • Greens-to taste

Preparation:

  1. Chicken fillet boil. Onions clear. Pepper and a cucumber wash. The number of peppers depends on what size portions you wish to receive. If the peppers are large enough that the salad is enough for 2 servings, and if you take slightly smaller, respectively, and portions will be more. The color of the pepper take the one you prefer, but better to take a yellow or red, so the finished dish will look more colorful and appetizing.
  2. Let's start with preparing cups of peppers that resemble a flower. To make flower pepper, you need to make a cruciform incision not reaching the bottom by about 2 – 2,5 cm Carefully with a knife receivem every leaf. Petal you can make wide or narrow as you please.
  3. Then drop the Cup in a bowl of cold water with petals in the hem. This is done in order that the petals opened. To the process were faster, you could send a plate of cups in the fridge. Wait about 2 hours.
  4. When all the leaves have opened, you need to cut the core. The Cup is fully prepared.
  5. Onions finely cut and pour boiling water, for 10 minutes.
  6. Then wash off the water and rinse with cold water. This procedure will remove all the bitterness.
  7. Each egg beat with salt. Just not all at once and each separately. From beaten eggs fry pancakes, fried it on each side until a beautiful Golden brown. The main thing is not to overcook, otherwise the salad will have a bitter taste.
  8. When the pancakes are ready (they should be 3 pieces) you need to give them to dry.
  9. Cucumber and pancakes cut into thin stripes or cubes.
  10. Fillet cut into cubes
  11. Mix all ingredients with mayonnaise (can use yogurt), fill the cups of the peppers, if desired decorate with greens.