Classic Sunflower salad with chips

Sunflower salad with chips is an appetizer that has become so popular due to its ease of preparation, original appearance and amazing taste. There are many variations of Sunflower, but with the exception of a few ingredients, they all cook and look the same. The appetizer, of course, will look great in the center of the table at a festive feast.

Sunflower salad with chips - classic recipe

Sunflower salad with chips is a classic recipe for your rich holiday table. And its name speaks for itself; the appearance of the salad attracts attention. In general, assembling the snack will not take much time, and you only need to boil chicken eggs and chicken fillet in advance.

1. 
   How to prepare Sunflower salad with chips according to the classic recipe? Boil and cool the chicken fillet and eggs in advance.
2. 
   Cut the boiled chicken fillet into cubes and place it in a bowl as the first layer, salt to taste. Apply mayonnaise mesh on top.
3. 
   Place the next layer of diced pickled mushrooms; also coat the layer with mayonnaise.
4. 
   Divide the peeled boiled eggs into whites and yolks. Grate the whites on a coarse grater and place them in the next layer, coat it with mayonnaise.
5. 
   Grate the cheese on a coarse grater and spread the shavings over the protein layer. Grease the cheese layer with mayonnaise.
6. 
   The final layer will be crushed yolks.
7. 
   Cut the olives in half lengthwise. Place them on the surface of the salad. Place the chips along the edge, they will act as petals. Sunflower salad with chips is ready, serve it chilled. Bon appetit!

Classic Sunflower salad with chicken, chips and mushrooms

The classic Sunflower salad with chicken, chips and mushrooms is a great appetizer for everyday life and holidays with a delicate taste and original appearance. To make the appetizer look like a sunflower, we will use olives and large potato chips for decoration.

Cooking time: 30 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Onion – 1 pc.
• Boiled chicken breast – 300 gr.
• Vegetable oil - for frying.
• Salt - to taste.
• Chips – 1 package.
• Hard cheese – 150 gr.
• Pitted olives – 0.5 cans.
• Egg – 4 pcs.
• Champignons – 300 gr.
• Mayonnaise – 200 gr.

Cooking process:

Step 1. Hard-boil chicken eggs in advance, cool and peel. Cut the boiled chicken breast into cubes. Grate the hard cheese on a coarse grater. Wash and peel the onions and champignons.

Step 2.Grate three boiled yolks. Grate the remaining whites and one egg on a coarse grater. Cut the olives in half lengthwise. Dice the onion and champignons, fry them until tender in vegetable oil and add salt to taste.

Step 3. The salad is laid out in layers. The first layer is chicken fillet, mix it with mayonnaise.

Step 4. Next, add a layer of fried onions and champignons, brush the layer with mayonnaise.

Step 5. Place chicken eggs in the third layer, also grease it with mayonnaise.

Step 6. Then put a layer of cheese shavings and apply mayonnaise on it.

Step 7. Finish the salad with a layer of grated yolks.

Step 8. Before serving, garnish the salad with chopped olives and chips. Additionally, apply mayonnaise to the surface of the salad in the form of a grid. The beautiful and tasty Sunflower salad is ready. Bon appetit!

Sunflower salad with smoked chicken

Sunflower salad with smoked chicken looks very similar to a flower, its main feature is that it is edible. And using smoked chicken instead of boiled breast will significantly save time on preparation. We will decorate the appetizer not with olives, but with seeds, which will also have a positive effect on the budget of the dish.

Cooking time: 30 min.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Canned champignons – 500 gr.
• Smoked chicken breast – 300 gr.
• Carrot – 1 pc.
• Peeled seeds – 30 gr.
• Mayonnaise – 4 tbsp.
• Onions – 1 pc.
• Chips – 25 gr.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel the onions and cut them into small cubes.

Step 2. Peel the carrots, wash them and grate them on a coarse grater.

Step 3. Cut the mushrooms into cubes.

Step 4.Pour vegetable oil onto the heated surface of the frying pan and fry the onions and mushrooms in it. Stir-fry for 5 minutes, then transfer the roast to a plate and cool.

Step 5. Add a little vegetable oil to the frying pan and fry the carrots until soft, about 2-3 minutes.

Step 6. Cut the smoked breast into cubes.

Step 7. Now you can proceed to assembling the salad. Place the chicken fillet in the first layer on a flat plate and pour mayonnaise over it.

Step 8. Next comes a layer of fried mushrooms and onions.

Step 9. Place the next layer of fried carrots.

Step 10. Garnish the salad with chips and seeds. Scatter the seeds over the entire surface of the salad, and arrange the chips in a circle. Serve this wonderful Sunflower salad as an appetizer. Bon appetit!

Sunflower salad with cod liver

Sunflower salad with cod liver is a great dish with an elegant festive presentation. The composition is simple and affordable, and when decorating the salad, you can show all your culinary imagination. This recipe will allow you to take a fresh look at familiar products and their combination with each other.

Cooking time: 55 min.

Cooking time: 55 min.

Servings – 1.

Ingredients:

• Potatoes – 300 gr.
• Mayonnaise – 200 gr.
• Ground black pepper – 1 pinch.
• Chips – 70 gr.
• Olives – 100 gr.
• Cod liver – 400 gr.
• Egg – 6 pcs.
• Salt – 1 pinch.
• Butter – 50 gr.
• Onion – 2 pcs.

Cooking process:

Step 1. Peel the onion and cut into small cubes. Then fry it in butter until soft.

Step 2. Boil the potatoes in their skins, then peel and grate on a coarse grater. Place the potato layer first, salt it to taste and brush with mayonnaise.

Step 3.Then spread the sautéed onions in an even layer, again apply a layer of mayonnaise, salt and season to taste.

Step 4. Open the canned cod liver, drain the oil and mash the liver with a fork. Place the next layer and coat it well with mayonnaise.

Step 5. Hard-boil the eggs, cool, peel, and separate the whites from the yolks. Grate everything separately on a coarse grater. Place the egg whites on the liver layer and brush them with mayonnaise.

Step 6. Make the top layer from grated yolk; there is no need to grease it with mayonnaise. Step 7. Place the olives, cut in half lengthwise, on top, and stick the chips into the salad in a circle so that they resemble sunflower petals. Chill the salad before serving. Bon appetit!

Sunflower salad with corn

Sunflower salad with corn is a bright and tasty appetizer. The salad is layered and topped with large potato chips that serve as petals. And sprinkled with canned corn, which is the core of the flower.

Cooking time: 60 min.

Cooking time: 30 min.

Servings – 4-6.

Ingredients:

• Leeks – 0.3 pcs.
• Chicken fillet – 2 pcs.
• Parsley - 1 branch.
• Canned corn – 400 gr.
• Mayonnaise – 150 gr.
• Vegetable oil - for frying.
• Salt - to taste.
• Eggs – 3 pcs.
• Marinated champignons – 200 gr.
• Carrots – 2 pcs.
• Potato chips – 30 gr.
• Dill – 1 branch.

Cooking process:

Step 1. Boil the carrots in salted water, then cool and grate on a coarse grater.

Step 2. Wash the chicken fillet and cut into small cubes. Fry the meat until cooked in vegetable oil, salt to taste.

Step 3. Hard-boil the eggs, peel them and grate them with a coarse grater.

Step 4.Drain the marinade from the mushrooms and cut them into thin slices.

Step 5. Cut the white part of the leek into thin rings.

Step 6. Place the first layer of fried chicken breast on the dish, apply a mayonnaise mesh on it.

Step 7. Place grated carrots on a layer of chicken fillet, and also coat it with mayonnaise.

Step 8. Then place the pickled mushrooms and apply a mayonnaise mesh on top.

Step 9. After the mushrooms comes leeks and mayonnaise.

Step 10. Next, put a layer of boiled eggs, brush it with mayonnaise.

Step 11. Place canned corn in the center of the salad, place chopped herbs in a circle and place potato chips around the edge. Sunflower salad is completely ready to serve. Bon appetit!

Sunflower salad with chicken and pineapples

Sunflower salad with chicken and pineapples will become the central dish of your feast. The perfect combination of sweet and juicy pineapple with nutritious and tender chicken fillet forms the basis of the snack. In addition to these products, you will need champignons, cheese, olives, chips and mayonnaise for dressing.

Cooking time: 30 min.

Cooking time: 30 min.

Servings – 3.

Ingredients:

• Hard cheese – 80 gr.
• Salt - to taste.
• Canned pineapples – 80 gr.
• Olives – 50 gr.
• Marinated champignons – 150 gr.
• Boiled chicken fillet – 200 gr.
• Boiled eggs – 2 pcs.
• Potato chips – 50 gr.
• Mayonnaise – 50 gr.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare all the necessary ingredients for the Sunflower salad.

Step 2. Cut the boiled chicken fillet into cubes and place the first layer of salad on a dish, coat it with mayonnaise.

Step 3. Peel the boiled eggs and grate the whites separately, place them on top of the meat.Add salt and pepper to taste, brush the layer with mayonnaise.

Step 4. Cut the pickled champignons into thin slices and place in a third layer.

Step 5. Cut the canned pineapples into cubes and place them in a layer on top of the mushrooms, apply a mayonnaise mesh on them.

Step 6. Crumble the yolks on top of the mayonnaise and brush the layer with a small amount of mayonnaise.

Step 7. Spread cheese shavings on top of the yolks.

Step 8. Just before serving, decorate the salad with olives, place them on top of the cheese layer and stick potato chips in a circle, they will serve as petals. Sunflower salad is ready. Bon appetit!

Sunflower salad with fried mushrooms

Sunflower salad with fried mushrooms is a recipe that you can turn to when you need to put together a tasty, and most importantly beautiful, holiday table. The salad is absolutely easy to prepare and you will definitely enjoy decorating it.

Cooking time: 60 min.

Cooking time: 40 min.

Servings – 8.

Ingredients:

• Hard cheese – 100 gr.
• Champignons – 350 gr.
• Boiled chicken breast – 200 gr.
• Pitted olives – 20 pcs.
• Chips - for decoration.
• Eggs – 4 pcs.
• Vegetable oil - for frying.

Cooking process:

Step 1. Pour cold water over the chicken breast and let it cook. On average, it will reach readiness in 25-30 minutes. When the fillet has cooled, cut it into cubes.

Step 2. Wash the champignons and cut into slices. Fry them until tender in vegetable oil.

Step 3. Hard boil chicken eggs. Separate two yolks and grate the rest on a coarse grater.

Step 4. Mash the yolks with a fork or grate on a fine grater.

Step 5. Grate hard cheese on a coarse grater.

Step 6. Sunflower salad is laid in layers.The first layer is chicken breast and mayonnaise.

Step 7. Next come fried champignons with mayonnaise.

Step 8. Make the third layer from grated eggs, also coat it with mayonnaise.

Step 9. Make the fourth layer from cheese shavings, apply mayonnaise on it in a thin layer.

Step 10. Cover the salad with a layer of grated yolks; there is no need to coat it with mayonnaise.

Step 11. Cut the olives lengthwise into 4 pieces and decorate the salad with them. Place the chips immediately before serving the Sunflower salad on the table so that they do not soften. Bon appetit!

Sunflower salad with Korean carrots

Sunflower salad with Korean carrots is a juicy, tasty and moderately spicy appetizer in an original design. All guests will really like this salad and many will want to ask for a detailed recipe. It is better to take chips for decoration that are sold in jars; they are large and approximately the same size.

Cooking time: 40 min.

Cooking time: 40 min.

Servings – 6.

Ingredients:

• Chips – 40 gr.
• Pitted olives – 15 pcs.
• Salt - to taste
• Sardine in its own juice – 200 gr.
• Korean carrots – 150 gr.
• Mayonnaise – 100 gr.
• Green onion – 30 gr.
• Dill - to taste.
• Eggs – 4 pcs.

Cooking process:

Step 1. To prepare a delicious salad, take all the necessary products according to the list.

Step 2. Mash the sardine in its own juice with a fork and place it in the first layer of salad, cover it with a mesh of mayonnaise.

Step 3. Hard-boil chicken eggs, then cool, peel and separate the whites from the yolks.

Step 4. Grate the next layer of sardines on a coarse grater only the whites, brush the layer with mayonnaise.

Step 5. Squeeze the Korean carrots from the marinade and, if necessary, cut into shorter pieces.Place a third layer of carrots and brush it with mayonnaise.

Step 6. Chop the green onion feathers with a knife and place in the next layer, also coat it with mayonnaise.

Step 7. Next, distribute the crumbled boiled yolk over the salad.

Step 8. Cut the olives in half lengthwise and place them on top of the yolk.

Step 9. Before serving the Sunflower salad, place potato chips in a circle and garnish the appetizer with chopped dill. Bon appetit!

Sunflower salad with pickled mushrooms

Sunflower Salad with Pickled Mushrooms is an appetizer that requires some creativity. The salad is not just assembled in layers, but also decorated in a certain way so that the sunflower is easily visible. This spring-like, bright dish will come in very handy on the table on March 8th.

Cooking time: 60 min.

Cooking time: 40 min.

Servings – 6.

Ingredients:

• Carrot – 1 pc.
• Ham – 150 gr.
• Mayonnaise – 300 gr.
• Potatoes – 3 pcs.
• Marinated champignons – 100 gr.
• Onions – 1 pc.
• Potato chips - to taste.
• Eggs – 3 pcs.
• Salt - to taste.

Cooking process:

Step 1. Potatoes, carrots and chicken eggs must be boiled and peeled in advance.

Step 2. Choose ham according to your taste. Cut it into strips, place the ham in the first layer on a flat dish. Lubricate the layer with mayonnaise.

Step 3. Cut the boiled potatoes into cubes and place them in a second layer, add salt to taste, and apply a mayonnaise mesh on top.

Step 4. Next, make a layer of chopped egg whites, also salt them and brush with mayonnaise.

Step 5. Then add a layer of chopped pickled mushrooms, onions and mayonnaise.

Step 6. Cut the boiled carrots into cubes or grate them, place them in the next layer of salad, brush it with mayonnaise.

Step 7And finally the last layer is the crumbled yolks. Cover the entire salad evenly.

Step 8. Next, lay out the Sunflower petals from the chips and build your own salad decoration. Bon appetit!

Sunflower salad without mushrooms

Sunflower salad without mushrooms - this recipe is far from the classic version, except that olives and potato chips are also used to decorate the dish. But in general, the taste of the salad is pleasant and delicate, with a slight apple sourness.

Cooking time: 50 min.

Cooking time: 30 min.

Servings – 6.

Ingredients:

• Apple – 1 pc.
• Mayonnaise - to taste.
• Salt – 0.5 tsp.
• Granulated sugar – 0.5 tsp.
• Crab sticks – 200 gr.
• Potatoes – 4 pcs.
• Onions – 1 pc.
• Olives - 1 jar.
• Chips – 1 pack.
• Vinegar 9% – 0.5 tsp.
• Carrots – 2 pcs.

Cooking process:

Step 1. Boil potatoes and carrots in their skins. Then peel and grate on a coarse grater.

Step 2. Peel the onion and cut into half rings. Place the cuttings in a bowl. Salt the onion, add sugar and vinegar, stir and leave for 10 minutes.

Step 3. Cut the crab sticks into cubes.

Step 4. Cut the olives crosswise into slices.

Step 5. Wash the apple, peel it and grate it on a coarse grater.

Step 6. Place grated potatoes on the dish as the first layer, salt it a little and brush with mayonnaise.

Step 7. The second layer is pickled onions, the third is apple and mayonnaise.

Step 8. Then make a layer of boiled carrots, coat it well with mayonnaise.

Step 9. Then comes a layer of crab sticks and mayonnaise. Place olive slices on top of it. It's like sunflower seeds.

Step 10. To prevent the chips from softening while the salad sits in the refrigerator, add them immediately before serving the Sunflower salad. Bon appetit!