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Crab salad with corn, chicken and egg

735

Kitchen World

Calorie content 110.7 kcal

Portions 3 port.

Cooking time 55 minutes

Proteins * 6.8 g

Fats * 6.5 gr.

Carbohydrates* 6.9 gr.

Content

This version of the most satisfying crab salad, because it includes chicken meat. Why chicken? Because it is the lightest and most delicate, it pairs perfectly with the main ingredients of salad, crab sticks and canned corn.

Ingredients

Chicken fillet 250 g Crab sticks 260 g Egg 3 - 4 pcs. Canned corn 160 g Green onion 10 gr. Mayonnaise taste Ground black pepper 5 gr. Salt taste

Cooking process

Wash the chicken fillet, wipe with paper towels, transfer to a saucepan, cover with water, add salt to taste and cook the meat until tender. Cool the fillets in the broth, then cut into cubes.

Dip the eggs in water and boil them hard. Cut the cooled eggs into cubes.

Cut the crab sticks into small cubes.

Rinse the green onion feathers with water and chop finely. Drain the canned corn jar.

Transfer chicken, crab sticks, canned corn, onions and eggs to a bowl, season with mayonnaise, pepper and stir. Before serving, the salad can be garnished with parsley sprigs.

Bon Appetit!