Fried chicken and cucumber salad

We put hard-boiled eggs to boil. This will take you 5-10 minutes. After they are boiled, we put the pan under a stream of cold water for 2-3 minutes, so that it is easier to clear the eggshells.

While the eggs are boiling, we cut the chicken fillet into small cubes, about 2 x 2 cm, transfer to a bowl, add the flour there, carefully roll the pieces of meat in the flour. If desired, salt and pepper can be added to taste.

We heat the oil in a pan and gently spread the fillet pieces in hot oil. We need a golden crust to appear on the chicken. In no case do not cover, otherwise the chicken will be like a stew, it will be tasteless. You can add crushed garlic clove to the pan, then the oil will acquire a rich aroma and add the taste of the fillet.

We peel the cucumbers from the skin (if the cucumbers are freshly harvested, then the peel can be left), and then we cut them and cheese in neat slices of 1 x 1 cm, transfer to a large bowl where we will collect all the ingredients for the salad. Add finely chopped pickled or pickled cucumbers there.
A little trick - to make the cheese easier to cut - grease the knife with sunflower oil, then the cheese will not stick to the surface of the knife

We clean and cut the boiled and chilled eggs with the same cubes as cheese and cucumbers.
 We lay out the finished fillet for a couple of minutes on a paper towel so that excess oil drains from it, and only then add the chicken fillet to the salad. The cheese will melt a little from the hot chicken:

Add mayonnaise and mix everything carefully. If you use kefir or yogurt for dressing, I advise you to add a little salt.
Sprinkle finely chopped greens on top and serve!

The peculiarity of this salad is that it can be served both warm and cold. The salad will have a unique crispy chicken, and the cold salad will be remembered for the mild taste of processed cheese and a harmonious combination of all ingredients.