Sunflower salad with chips

Sunflower salad with chips

Sunflower salad with chips is one of the most popular salads with an original design. Bright, colorful and very tasty - this salad is a frequent guest on holiday tables not only in Russia, Belarus and Ukraine, it is also popular in Poland, Slovakia and Slovenia. But few people know how varied the preparation options for this salad are. We present to your attention a unique selection of 10 classic step-by-step recipes with photos. Make your holiday table truly bright and unforgettable!

Sunflower salad with chips, chicken and mushrooms - a classic recipe

Try to prepare this wonderful salad according to the classic recipe, which became the progenitor of a great many variations of this unusual salad! The delicate combination of chicken meat, eggs and mayonnaise harmonizes perfectly with sweet corn and salty crispy chips.Unforgettably!

Sunflower salad with chips

Ingredients
+6 (servings)
  • Chicken fillet 320 (grams)
  • Carrot 180 (grams)
  • Canned corn 350 (grams)
  • Chips 1 package
  • Fresh champignons 150 (grams)
  • Bulb onions 1 (things)
  • Chicken egg 3 (things)
  • Mayonnaise 1 package
  • Olives 10 PC. For decoration
  • Cherry tomatoes 1 (things)
Per serving
Calories: 157 kcal
Proteins: 11 G
Fats: 9.7 G
Carbohydrates: 5.6 G
Steps
90 min.
  1. How to prepare Sunflower salad with chips according to the classic recipe? Wash the carrots in cold water, place in a small saucepan, add water so that it completely covers the vegetable and boil until soft. It will take you from 40 minutes to 1 hour to do everything.
    How to prepare Sunflower salad with chips according to the classic recipe? Wash the carrots in cold water, place in a small saucepan, add water so that it completely covers the vegetable and boil until soft. It will take you from 40 minutes to 1 hour to do everything.
  2. Rinse the fillet under running water, dry a little with paper towels, and then cut into small pieces (no more than 1 centimeter). Fry the fillet in a small amount of vegetable oil until fully cooked.
    Rinse the fillet under running water, dry a little with paper towels, and then cut into small pieces (no more than 1 centimeter). Fry the fillet in a small amount of vegetable oil until fully cooked.
  3. Peel the boiled carrots and grate using a very fine grater.
    Peel the boiled carrots and grate using a very fine grater.
  4. Place the eggs in a saucepan and add water until it completely covers them. Place the pan on the fire and boil until tender for 10 minutes; after the eggs are cooked, dip them briefly in cold water. Thanks to this trick, the shell will easily separate from the boiled egg. Grate the peeled eggs on a fine grater along with the yolk.
    Place the eggs in a saucepan and add water until it completely covers them. Place the pan on the fire and boil until tender for 10 minutes; after the eggs are cooked, dip them briefly in cold water. Thanks to this trick, the shell will easily separate from the boiled egg. Grate the peeled eggs on a fine grater along with the yolk.
  5. Rinse and dry the champignons.Cut into small pieces or thin slices and fry until fully cooked in a frying pan with the addition of odorless vegetable oil. Cool.
    Rinse and dry the champignons. Cut into small pieces or thin slices and fry until fully cooked in a frying pan with the addition of odorless vegetable oil. Cool.
  6. Peel the onions, rinse with water and cut into thin half rings. Place the chopped onion in a deep plate and pour boiling water over it for 5-10 minutes. This is done in order to remove the burning bitterness and not upset the taste balance in the salad. Drain the water.
    Peel the onions, rinse with water and cut into thin half rings. Place the chopped onion in a deep plate and pour boiling water over it for 5-10 minutes.This is done in order to remove the burning bitterness and not upset the taste balance in the salad. Drain the water.
  7. Let's start collecting the salad. It will look best on a large, flat plate. The first layer is fried chicken fillet. Pour the mayonnaise mesh over the meat (the mesh can be carefully spread with a spoon or knife).
    Let's start collecting the salad. It will look best on a large, flat plate. The first layer is fried chicken fillet. Pour the mayonnaise mesh over the meat (the mesh can be carefully spread with a spoon or knife).
  8. The second layer is boiled carrots, which will also need to be covered with a mesh of mayonnaise.
    The second layer is boiled carrots, which will also need to be covered with a mesh of mayonnaise.
  9. Then there is a layer of fried champignons, covered with a mesh of mayonnaise and a layer of onions, also sprinkled with mayonnaise.
    Then there is a layer of fried champignons, covered with a mesh of mayonnaise and a layer of onions, also sprinkled with mayonnaise.
  10. Place grated eggs on the onion, then again mayonnaise and canned corn. Form a mound of corn.
    Place grated eggs on the onion, then again mayonnaise and canned corn. Form a “hill” of corn.
  11. Our unusual salad is almost ready, but the most important thing remains - the decoration. To do this, cut the olives in half and place them on top of the corn, imitating sunflower seeds. Garnish the sides of the salad with round, thin chips (it's best to do this just before serving to keep the chips crisp). Lays brand chips are best suited for this purpose; they are strong and hold their shape longer without getting soggy. Wash the cherry tomato and cut it in half. Make a head and spots for a ladybug from pieces of olive; you can fix them on the tomato using mayonnaise. Place the salad in the refrigerator for a few hours to soak, and then serve.
    Our unusual salad is almost ready, but the most important thing remains - the decoration. To do this, cut the olives in half and place them on top of the corn, imitating sunflower seeds. Garnish the sides of the salad with round, thin chips (it's best to do this just before serving to keep the chips crisp). Lays brand chips are best suited for this purpose; they are strong and hold their shape longer without getting soggy. Wash the cherry tomato and cut it in half. Make a head and spots for a ladybug from pieces of olive; you can fix them on the tomato using mayonnaise. Place the salad in the refrigerator for a few hours to soak, and then serve.

Enjoy your meal!

Beautiful and very tasty “Sunflower” with chips and corn


The Sunflower salad will look very advantageous and original on any holiday table. Bright and unusual, he attracts curious glances from the very first minutes. Even the most inexperienced housewife can prepare this delicious dish: everything is very simple, quick, and understandable.

Ingredients:

  • Corn - 1 can.
  • Chicken (fillet) – 300-350 g.
  • Olives – 100 g.
  • Champignons – 1 jar.
  • Chicken eggs – 3 pcs.
  • Round chips – 1 pack.
  • Mayonnaise – 1 pack.
  • Carrots – 1-2 pcs. medium size.
  • Onions – 1 pc.

Cooking process:

1. Rinse the chicken fillet under running water and place in a small saucepan. Pour cold water over the meat until it completely covers it. Bring the contents of the pan to a boil, skim off the foam and add salt to taste. Boil the fillet until tender (about 30-40 minutes), then drain the water and let the meat cool. When the fillet is completely cooled, cut it into small pieces using a kitchen knife (you can not cut the meat, but disassemble it into fibers with your hands). If you don’t really like boiled meat, then you can not boil the fillet, but fry it in a frying pan.

2. Wash the carrots to remove all sand and dirt and boil until fully cooked in a saucepan with a little water. It will take you about 30 minutes to cook the carrots. After they are completely cooked, you need to cool them and peel them. Grate the boiled carrots using a medium-sized grater.

3. Eggs need to be hard-boiled (10 minutes in boiling water), and then cooled by transferring them to a container with cold water. Peel the shells of chicken eggs and also grate them on a medium grater.

4. Drain the water from the champignons and cut them into thin slices or small cubes.

5. Peel the onions, rinse under the tap and finely chop. Pour boiling water over the chopped onion for 5-10 minutes so that all the bitterness comes out of it.

6. Cut the olives in half - we will need them to decorate the salad.

7. So, it’s time to start assembling the “Sunflower”.This is a layered salad, so we will lay out all the prepared ingredients one by one and in a certain order. First, place the chopped chicken fillet on the dish, and then generously pour the mayonnaise mesh over it.

8. The second layer is grated carrots, also sprinkled with a mesh of mayonnaise.

9. Place mushrooms on carrots and pour mayonnaise on top.

10. The fourth layer consists of onions (drain them thoroughly before adding to the salad) and grated egg. Next, all this needs to be covered with mayonnaise.

11. Now you need to give the salad the appearance of a sunflower. To do this, completely drain the water from the can of corn and arrange the corn kernels so that they completely cover the entire salad. Randomly add halves (or quarters) of canned olives on top to make our salad look even more like a sunflower. Now insert the chips along the entire circumference of the form (and the form must certainly be round) (although it is best to stick the chips into the salad right before serving so that they do not have time to get soggy). Place the salad in the refrigerator for several hours to soak.

Enjoy your meal!

Sunflower salad with chips without added mushrooms

Try this delicate and light salad with a subtle hint of cheese. Its difference from the classic recipe is that instead of a layer of mushrooms, a layer of grated cheese is used. It's this change that gives this version of the salad its creaminess.

Ingredients:

  • Round chips (Lays type) – ½ pack.
  • Chicken fillet – 280 g.
  • Cream cheese – 120 g.
  • Canned olives – 100 g.
  • Vinegar (9%) – 20 ml.
  • Onions – 1 pc.
  • Chicken eggs – 5-6 pcs.
  • Mayonnaise – 1 package.
  • Table salt - to taste.

Cooking process:

1. Boil eggs in boiling water for 10 minutes (hard-boiled). Then cool them by holding them in a container of very cold water. After such procedures, the shell will not stick to the egg, and you can easily peel it. Separate the boiled whites from the yolks and grate separately on a fine grater.

2. Rinse the fillet under running water and place in a saucepan. Fill the fillet with water until it covers more than 2 fingers. Place the pan on the fire and bring the water to a boil. When the water begins to boil, remove the resulting foam from its surface and add salt. Reduce heat and cook chicken until done. When the meat is ready, drain the water and cool the fillet. After the chicken has cooled to a comfortable temperature, cut it into small pieces with a knife (you can also just separate the fillet into fibers with your hands, this will make the salad even more tender).

3. Peel the onion and cut in half. Now you need to try to cut each of the halves into as small a cube as possible. Transfer the chopped onion to a deep plate. Add 20 milliliters of vinegar and 100 milliliters of water to the onion. Leave the onions in the resulting marinade for about 30 minutes. After the specified time has passed, remove the onion from the marinade and squeeze it well. Grate the hard cheese on a coarse grater. Drain the olives and cut each olive in half.

4. Take a round plate and place a layer of shredded chicken on it. Coat the meat with a good layer of mayonnaise.

5. Place pickled onions on top of the fillet layer and pour a mesh of mayonnaise over it.

6. Place the third layer of grated chicken protein, and then another layer of mayonnaise.

7. Place grated cheese on the whites and spread this layer with mayonnaise.

8.The last layer should be grated chicken yolk. You need to spread it in such a way as to completely cover the entire salad.

9. To make our dish even more like a sunflower flower, place halves of olives on top of the chicken yolk, which will look like sunflower seeds. Now you need to let the salad sit in the refrigerator for several hours so that the layers have time to soak properly. Last but not least, we need to decorate our flower with petals from chips.

A delicious and beautiful salad is ready! Bon appetit!

How to make Sunflower salad with chips and smoked chicken?

Try making this wonderful salad with a bright and rich taste. Tender and satisfying, you and your guests will certainly enjoy it. The salad does not require much time to prepare, but you will get maximum pleasure.

Ingredients:

  • Smoked chicken – 0.3 kg.
  • Onions – 1 pc.
  • Eggs – 5 pcs.
  • Fresh champignons – 0.3 kg.
  • Sunflower seeds – 0.1 kg.
  • Mayonnaise – 1 package.
  • Olives – 15 pcs.
  • Chips – 1 pack.

Cooking process:

1. Chicken meat must be peeled from the skin, because it is too oily, which will negatively affect the taste of the salad. Cut the smoked chicken meat into small cubes.

2. Peel the onions and chop finely. Fry the onion over medium heat for 1-2 minutes in a small amount of sunflower oil. Then add a little water and sauté the onions until they become translucent. Turn off the stove and transfer the onions to a plate to cool.

3. Wash the champignons under running water and then cut into small plates or pieces.Fry the mushrooms until tender in the same frying pan where the onions were stewed.

4. While preparing the onions and mushrooms, hard boil 5 chicken eggs. After cooking, briefly immerse the cooked eggs in very cold water. This will help make the cleaning process easier. Separate the peeled eggs into whites and yolks, and grate each ingredient separately on a medium grater.

5. Remove the olives from the jar, draining off excess juice. Cut each olive in half.

6. Well, all the ingredients are ready, it’s time to combine them in a delicious salad. First of all, place a layer of smoked chicken on a plate, which should be covered with a mayonnaise mesh on top.

7. You need to lay out the stewed onion in the second layer (you can coat the top with mayonnaise, or you can leave it as is, because the onion turned out to be quite wet).

8. Mushrooms come in the third layer. Don't forget to top them with a little mayonnaise.

9. The fourth layer consists of sunflower seeds. Sprinkle them in a not very thick layer on top of the mushrooms and add a little mayonnaise.

10. On top of the seeds is a layer of grated chicken protein. Add mayonnaise mesh on top.

11. On top there is a layer of grated chicken yolk. We almost already have a sunflower. All that remains is to add halves of olives on top and draw thin strips of mayonnaise between them.

12. All that remains is to add petals from chips to our flower, but don’t rush. First you need to let the salad soak in the cold for at least 3-4 hours. You need to decorate the “Sunflower” with chips immediately before serving.

Bon appetit!

Step-by-step recipe for making Sunflower salad with cod liver

Cod liver is an incredibly healthy product.In addition to the fact that it is a natural source of such saturated acids as Omega-3, cod liver is also rich in vitamins A, D, K. A salad using this product turns out very tasty and tender, and an interesting presentation will help it become the center of attention of your guests .

Ingredients:

  • Cod liver – 2 cans (200 g each).
  • Olives – 110 g.
  • Mayonnaise - to taste.
  • Chips – 1 pack.
  • Potatoes – 4 pcs.
  • Eggs – 5 pcs.
  • Ground black pepper - on the tip of a knife.
  • Salt - to taste.
  • Onions – 1-2 pcs.

Cooking process:

1. Rinse the potatoes under running water and boil them in their skins until fully cooked, cool and grate on a coarse grater.

2. Hard-boil the eggs in boiling water for 10 minutes. Cool in very cold water, peel and separate the yolks from the whites. Grate the whites separately from the yolks using a coarse grater.

3. Peel the onion, cut into small cubes, and then fry a little in a small amount of oil with the addition of ground pepper. Be careful not to fry the onions; they should remain translucent.

4. Transfer the cod to a plate, be sure to drain the oil and mash the liver with a fork.

5. Remove the olives from the jar, after draining the water, and cut into two halves.

6. Take a large round dish and place grated potatoes on it as the first layer. Cover the potatoes with a thin mesh of mayonnaise on top.

7. The second layer is fried onion (drain off excess oil), covered with a thin layer of mayonnaise.

8. The third layer consists of mashed cod liver, coated with a thin layer of mayonnaise on top.

9. Place a fourth layer of coarsely grated egg yolk. Pour a small amount of mayonnaise (you can spread it).

10.The fifth layer is grated egg whites. Draw a fairly thick mesh of mayonnaise on top. Place half an olive in each cell. Now you need to put the salad in the refrigerator for several hours so that all layers have time to be properly soaked in mayonnaise. Before serving our salad, place chips in a circle that will imitate sunflower petals.

Enjoy your meal!

Classic recipe for Sunflower salad with seeds

This option is one of the most interesting among the wide variety of Sunflower salads. Thanks to the sunflower seeds it contains, the salad truly lives up to its name. Surprise your guests by preparing this wonderful appetizer according to our recipe!

Ingredients:

  • Onion – 1 head.
  • Chicken (smoked breast) – 300 g.
  • Sunflower seeds – 40 g.
  • Champignons – 1 jar.
  • Chips – 50 g.
  • Carrot – 1 pc.
  • Mayonnaise - to taste.
  • Unscented sunflower oil - to taste.

Cooking process:

1. Preparing this salad is quite simple. First, peel the carrots and grate them on a coarse grater.

2. Then peel the onion and cut it into small cubes.

3. Open the can of canned champignons and carefully drain the water. Remove the mushrooms and cut them into small pieces.

4. Heat the pan properly. Pour a little sunflower oil onto the hot surface of the frying pan, and then add the onion and champignon pieces. Fry both ingredients for 5-7 minutes over medium heat (be careful not to burn the onion). Transfer to a plate to allow the fried onions and mushrooms to cool.

5. In the frying pan where the champignons and onions were fried, add a little more oil and fry the carrots grated on a coarse grater.

6.Smoked chicken breast should be cut into fairly small pieces.

7. Now you can start assembling the salad. Take a salad bowl or large plate and place the sliced ​​meat in the first layer. Make a mesh of mayonnaise on top.

8. Place fried champignons and onions on the chicken. Drizzle a little mayonnaise on top.

9. Place carrots on top of mushrooms and onions.

10. The last layer should be fried sunflower seeds.

11. Place the salad in the refrigerator so that it has time to soak (for 1-2 hours), and right before serving, decorate the salad in a circle with chips that will represent sunflower petals.

Bon appetit!

“Sunflower” with chips and caviar on the festive table

Sunflower salad never goes unnoticed on the holiday table. This is probably why it is so popular, and housewives never tire of coming up with more and more new options for preparing it. Today we want to introduce you to one of the most beautiful options for decorating this salad - Sunflower salad with black caviar.

Ingredients:

  • Champignons – 200-250 g.
  • Mayonnaise - to taste.
  • Chicken breast – 1 pc.
  • Black caviar – 1 jar.
  • Chicken eggs – 3 pcs.
  • Onions – 1 pc. medium size.
  • Vinegar – for pickling onions.
  • Chips – 1 package.

Cooking process:

1. Rinse the chicken breast and boil in boiling salted water until cooked. When the meat is completely cooked, cool it and cut it into small pieces. If you want the salad to be more tender, separate the boiled fillet into fibers.

2. Hard-boil chicken eggs; they need to be cooked at a moderate boil for 10 minutes, then immediately lowered into very cold water for another 10 minutes.Peel the finished chicken eggs from their shells and separate them into whites and yolks. Grate the whites on a coarse grater. The yolks are fine.

3. Wash the champignons and slice thinly. Fry the chopped mushrooms in a small amount of vegetable oil until tender.

4. Peel the onions and cut into thin half rings. Pour vinegar over the chopped onions for 5-10 minutes (instead of vinegar, you can pour boiling water over the onions, which will remove the bitterness, but the taste of the finished salad will be slightly different).

5. Place boiled chicken breast on a round dish, sprinkled with mayonnaise on top.

6. Place the second layer of fried champignons, which should also be topped with a mayonnaise mesh.

7. The third layer is onions, and then egg white. Pour mayonnaise over everything.

8. The last layer is the yolk grated on a fine grater. Garnish the salad with black caviar, which will imitate sunflower seeds. The finished salad should be well soaked; to do this, you need to put it in the refrigerator for several hours. Before serving, decorate the salad with chips, which need to be inserted into the salad in a circle so that it looks completely like a sunflower.

Bon appetit to you and your guests!

A simple and delicious recipe for Sunflower salad with chips and pineapple

Sunflower salad with pineapple amazes with its incredible combination of flavors. It turns out very tasty, tender and original. You will definitely love this version of everyone's favorite salad!

Ingredients:

  • Chicken breast – 250-300 g.
  • Onions – 1 pc.
  • Pineapples - 1 can.
  • Olives – 50 g.
  • Mayonnaise - to taste.
  • Chips – 1 package.
  • Eggs – 5 pcs.
  • Mushrooms (champignons) – 250 g

Cooking process:

1. Place the eggs in a saucepan, add water and bring to a boil.Once the eggs have boiled, reduce the heat to medium and simmer for 10 minutes. Then you need to drain the water, and transfer the eggs themselves into a pan with cold water for about 10 minutes.

2. Rinse the chicken and boil in salted water until fully cooked. Cool the finished meat and separate it into fibers.

3. Onions must first be peeled, then rinsed under running water and cut into small pieces.

4. The same thing needs to be done with champignons, only first they need to be washed and dried, and then cut into small pieces.

5. In a hot frying pan with the addition of a small amount of odorless sunflower oil, fry the champignons and onions until fully cooked. Transfer to a plate to cool completely.

6. The cheese needs to be grated on a coarse grater.

7. Peel the eggs and grate the whites on a coarse grater. Yolks, on the contrary, need to be grated on the smallest grater.

8. On a round dish or in a round salad bowl, place the chicken fillet in the first layer. Cover the meat with a thin mesh of mayonnaise.

9. The second layer is fried mushrooms with onions, which also need to be poured with mayonnaise on top.

10. The third layer is canned pineapples, which first had to be cut into small squares. Pour a small amount of mayonnaise on top again.

11. Place a layer of grated chicken protein on the pineapples, and then another layer of mayonnaise.

12. The fifth layer should be grated cheese, smeared with a mayonnaise layer.

13. At the very end, sprinkle the entire salad with grated yolk, which will symbolize the middle of the sunflower.

14. Drain the water from the olives and cut each olive into 2 parts.Carefully draw a grid with mayonnaise and put half an olive in each cell - these will be the seeds of our sunflower. Now refrigerate the salad for 4-6 hours so that all layers can be thoroughly soaked.

15. Shortly before serving, garnish the salad with chips that imitate sunflower petals. That's all, the original salad is ready!

Bon appetit to you and your guests!

Step-by-step recipe for “Sunflower” with crab sticks

Salads with crab sticks are distinguished by their speed of preparation. Sunflower salad with crab sticks is not only quick to prepare, it is also quickly eaten because it is incredibly delicious. And its design is simply beyond praise; such a dish will definitely not go unnoticed by others.

Ingredients:

  • Crab sticks – 1 package (250 g).
  • Round chips – 1 pack.
  • Corn - 1 can.
  • Onion – 1 head.
  • Mayonnaise – 1 package.
  • Salt and ground black pepper - to taste.
  • Carrot – 1 pc. medium size.
  • Chicken eggs – 2 pcs.

Cooking process:

1. Peel the carrots using a vegetable peeler, and then rinse any remaining dirt under running water. Dry it a little with a paper towel and grate it on a coarse grater.

2. Peel the onion, rinse in cold water and chop into small cubes.

3. Place the frying pan on high heat and heat it properly. Add 1-2 tablespoons of refined sunflower oil and place the grated carrots and chopped onions into the frying pan. Reduce heat and fry vegetables until soft. Make sure that the contents of the pan do not burn; to do this, stir the onions and carrots from time to time. When the vegetables are ready, transfer them to a plate to cool quickly.

4.Place the chicken eggs in a small saucepan and cover with water. When the water boils, reduce the heat slightly and cook the eggs for about 10 minutes. After cooking, be sure to place the hard-boiled eggs in a pan of cold water, otherwise they will be difficult to peel. When the eggs have cooled, peel them and cut them into small pieces.

5. Cut the pre-defrosted crab sticks into small cubes.

6. Place the first layer of salad in the salad bowl: half of the fried onions and carrots. Place ½ chopped eggs on top and cover everything with a thin mesh of mayonnaise.

7. Add finely chopped crab sticks as a third layer. Drizzle a little mayonnaise on top.

8. Fourth and fifth layers: the remaining part of the chopped egg, and on top - the second half of the fried onions and carrots. Spread mayonnaise on top.

9. Drain the corn and place it on top of the entire salad. The salad is almost ready. You need to put it in the cold to soak for 4 hours. And when you are about to serve it, decorate it with chips in a circle. Sunflower salad with crab sticks is ready!

Enjoy your meal!

Sunflower salad with pickled mushrooms and olives

Diversify your holiday menu with this gorgeous, colorful salad. Puff salad “Sunflower” will surely capture the attention of your guests from the first minutes, because you will agree that its presentation is more than original. So let's get started!

Ingredients:

  • Canned corn – 0.4 kg.
  • Carrots – 1-2 pcs.
  • Onions – 1-2 pcs.
  • Chicken (fillet) – 300 g.
  • Mayonnaise - to taste.
  • Chips – 1 pack.
  • Marinated champignons – 1 jar (200 g).
  • Olives – 10-12 pcs. (seedless).
  • Chicken eggs – 3 pcs.

Cooking process:

1.Before you start preparing this delicious salad, you need to prepare all the ingredients. The first step is to wash the carrots and boil them directly in the skins in boiling water until soft. Drain the water, peel the carrots and grate them on a fine grater.

2. Then boil the eggs. They need to be boiled hard (at least 10 minutes). Then quickly transfer the boiled eggs to a saucepan of very cold water. It will be easy for you to peel eggshells from sudden temperature changes. Grate the peeled eggs on a fine grater.

3. Rinse the meat under running water and then dry it a little with a paper towel. Take a sharp knife and cut the fillet into thin strips, which you then chop into very small pieces. Heat a frying pan and fry the fillet pieces in it, adding a few tablespoons of odorless vegetable oil and a pinch of salt. Since the pieces are very small, they will cook very quickly. Literally in 15 minutes.

4. Drain the marinade from the mushrooms, and cut the mushrooms themselves into small pieces, approximately the same size as the chicken fillet.

5. Peel the onion and chop it very finely, pour a glass of boiling water over the chopped onion so that excess bitterness comes out of the vegetable. Let stand in hot water for 5-10 minutes, then drain the water and squeeze the onion.

6. Let's proceed directly to the salad itself. Place the fried fillet as the first layer on the bottom of the salad bowl. Pour it with a thin mesh of mayonnaise.

7. The next layer is grated carrots, also covered with a layer of mayonnaise.

8. Third layer – chopped mushrooms and mayonnaise.

9. Place a layer of steamed onions on the mushrooms, not forgetting to season it with a portion of mayonnaise.

10. After the mushrooms comes a layer of grated chicken eggs. Don't forget the mayonnaise mesh on top.

eleven.Drain the corn and place it on top of the entire salad. Place the finished salad in the refrigerator to soak.

12. While the salad is cooling (3-4 hours), prepare the olives: cut them in half. Remove the salad from the refrigerator and decorate the circle with chips that will symbolize sunflower petals. Draw a mayonnaise grid in the center and place half an olive in each cell. That's all, our salad is ready!

Enjoy your meal!

( 99 grades, average 5 from 5 )
culinary-en.techinfus.com
Number of comments: 1
  1. Anastasia

    The best and my favorite salad is sunflower. You can prepare it for any holiday and it will always be in the center of the table. The salad is eaten in a matter of minutes.

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