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Salad with egg pancakes, chicken and pineapple

Author
Cookinero 18 Apr 2025
4490
Salad with egg pancakes, chicken and pineapple

If you want to pleasantly surprise your guests with an exquisite festive table or treat yourself to an unusual dish, you will definitely like the recipe for a salad with egg pancakes, chicken and pineapple. The salad is served warm, so it is suitable not only for lunch or dinner, but also for breakfast. Pineapple in the dish gives the salad a fresh note and goes well with tender chicken meat.

How to cook Salad with egg pancakes, chicken and pineapple

Step 1

Salad with egg pancakes, chicken and pineapple

Prepare the pancake batter. Break two eggs into a deep bowl.

Step 2

Salad with egg pancakes, chicken and pineapple

Add milk to the eggs.

Step 3

Salad with egg pancakes, chicken and pineapple

Whisk milk and eggs until smooth.

Step 4

Salad with egg pancakes, chicken and pineapple

Fry the pancakes. Pour half of the resulting batter into the frying pan.

Step 5

Salad with egg pancakes, chicken and pineapple

Fry each pancake on both sides for 2-3 minutes until done.

Step 6

Salad with egg pancakes, chicken and pineapple

Cut the chicken fillet into cubes.

Step 7

Salad with egg pancakes, chicken and pineapple

In a salad bowl, combine chicken and diced pineapple.

Step 8

Salad with egg pancakes, chicken and pineapple

Add mayonnaise.

Step 9

Salad with egg pancakes, chicken and pineapple

Mix chicken, pineapple and mayonnaise.

Step 10

Salad with egg pancakes, chicken and pineapple

Place the pineapple and chicken on a plate with folded pancakes, sprinkle with paprika and chopped dill.

Salad with egg pancakes, chicken and pineapple - FAQ About Ingredients, Baking Time and Storage

Yes, turkey is a great substitute for chicken. It has a similar texture and will pair well with the pineapple and egg pancakes.
Absolutely! You can substitute milk with almond milk, coconut milk, or even water for a dairy-free version of the egg pancakes.
To make it vegetarian, replace the chicken with tofu or chickpeas for protein and follow the rest of the recipe as-is.
You can prepare the components (pancakes, chicken, pineapple) ahead and store them separately, but assemble just before serving to keep the pancakes fresh.
Greek yogurt or a light vinaigrette can be used instead of mayonnaise for a healthier, lower-calorie option.
Store leftovers in an airtight container for up to 2 days. Note that the pancakes may soften if stored assembled.
Yes, the egg pancakes freeze well. Separate them with parchment paper, store in a freezer bag, and reheat in a pan when ready to use.
Mango or peach cubes would work well for a similar sweet and tangy flavor profile.
Skip the milk in the pancakes (use water) and opt for a sugar-free dressing to keep it low-carb.
A light cucumber salad, crusty bread, or a simple soup would complement this dish nicely.

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