Minister's Chicken Salad

Simmer the chicken breast over medium-low heat for about 20 minutes with salt, peppercorns, and a bay leaf in the water. Let it cool down once cooked.

Crack the eggs into a bowl, add a pinch of salt, and beat the mixture with a fork or whisk.

Heat a skillet, lightly coat with vegetable oil. Pour in about half the egg mixture and spread it evenly across the pan.

Fry the crepe for about 30-40 seconds on each side. Transfer to a plate. Make the second egg crepe the same way. Let them cool.

Roll the egg crepes into cylinders and slice them into thin strips.

Heat a clean skillet, add the remaining vegetable oil. Toss in the onion and sauté for 5-6 minutes. Let it cool slightly.

Cut the pickled cucumbers into thin matchsticks.

Cut the chicken breast into small bite-sized pieces.

Transfer the chicken, sautéed onion, cucumbers, and egg crepes to a salad bowl. Add mayonnaise, salt, and black pepper. Toss everything together.