Summary

Ingredients

• 600 g chicken fillet
• 250 g pickles
• 250 g celery tuber
• 300 g of delicious rye bread
• 4-5 tbsp homemade mayonnaise
• 2 tbsp vegetable oil

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Instructions

1. Pour chicken fillet with cold water, bring to a boil. Remove foam with a slotted spoon, salt, reduce heat and cook under a loosely closed lid for 20 minutes. Remove the meat, cool. Cut the chicken fillet and pickles into strips.
2. Peel the celery, cut into thin strips, place in a colander, immerse in boiling salted water for 3 minutes.
3. Cut the bread into small cubes. Fry in vegetable oil until golden brown, 2-3 minutes. Stir in fillets, cucumbers, and celery. Season with mayonnaise. Serve the croutons separately.