Festive Chrysanthemum Salad with Crunchy Chips

Spectacular, festive, bright — simple, fast and delicious! Chrysanthemum salad with chips will impress all your guests! This is a real decoration for any table. And preparing such beauty is not at all difficult. In principle, you can decorate any salad in this way.
cook time: 1h 40 min
Isla Thatcher
Festive Chrysanthemum Salad with Crunchy Chips

Nutrition Facts (per serving)

159
Calories
9g
Fat
6g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Eggs 4 pc
Champignon 150 g
Mayonnaise 3 tbsp
Canned corn 200 g
Smoked chicken 350 g

Decoration:

Parsley 20 g
Chips g

Recipe instructions

Step 1

Step 1
How to make a beautiful Chrysanthemum salad with chips? There is nothing complicated. To begin, prepare the necessary ingredients according to the list. You can take smoked chicken not only in the form of breasts, but also thighs and drumsticks. Take large eggs: the more eggs, the tastier the salad.

Step 2

Step 2
Remove skin and bones from the chicken fillet and cut into small cubes. If the breast is large, half may be enough. If the breast is small, then removing the skin and bones will provide just enough meat for a salad. Instead of smoked meat, you can simply boil the desired parts of the chicken in salted water.

Step 3

Step 3
Remove the champignons from the marinade and dry. If the mushrooms are whole, cut them into slices. Canned mushrooms can be replaced with fresh ones by frying them in vegetable oil until golden brown.

Step 4

Step 4
Place the canned corn in a sieve and dry.

Step 5

Step 5
Boil the eggs hard, cool and peel. Separate the whites and yolks. I immediately grated the whites on a medium grater, and grated the yolks directly onto the salad so that they would not get crushed.

Step 6

Step 6
Place chopped smoked chicken on a platter. Lubricate the layer with mayonnaise on top. I put the mayonnaise into a pastry bag and cut off the tip — this makes it easier to apply it to the salad.

Step 7

Step 7
Next, lay out the champignon slices and also pour in mayonnaise.

Step 8

Step 8
Spread canned corn on top. It is advisable to lightly press the layer with your hands, because the corn sometimes does not hold well and crumbles in some places, violating the integrity of the salad. Pour mayonnaise on top.

Step 9

Step 9
Place egg whites on the corn and brush with mayonnaise.

Step 10

Step 10
The last layer is finely grated yolks. You can grate them in advance along with the whites, I prefer to grate them on top to keep them airy. There is no need to pour mayonnaise on this layer. Place the salad in the refrigerator for 1 hour.

Step 11

Step 11
Meanwhile, prepare a decoration that will match the name of the salad. Choose nice, smooth chips, like Pringles. You can choose any flavor. I have no additives. If you want the edges of the flower to have a beautiful red tint like mine, dip one edge into a bowl of ground paprika.

Step 12

Step 12
Just before serving, stick chips into the salad to create a chrysanthemum flower. The lower petals are made from regular chips, and all the following ones are tinted with paprika. The result was a very spectacular and beautiful flower. Under the chips, decorate the flower with parsley. Bon appetit!

Additional rubrics

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