Chicken Salad with Omelet Strips

Peel the onion and slice it into thin half-rings.

Place in a salad bowl and cover with the vinegar plus 3 tbsp of water. Let marinate for 30 minutes.

Poach the chicken breast fillet in salted water (cook for 20 minutes from the moment it comes to a boil).

Make the omelet strips. Lightly beat one egg with a pinch of salt until smooth.

Heat a skillet and add a little vegetable oil. Pour in the egg and cook it.

Flip and cook on the other side.

In the same way, cook the remaining two eggs one at a time. Stack the thin omelets on top of each other.

Roll them all together into one log.

Slice into thin strips about half a centimeter wide. The omelet strips are ready.

Shred the chicken breast fillet into fibers by hand (shredding rather than cutting makes the salad taste better).

Drain the vinegar from the onion. Add the chicken fillet, carrots, and omelet strips to the onion.

Add mayonnaise and toss well.

Done.