Sunflower Chicken Salad with Chips

Very beautiful, the most delicious, in a hurry, for the holiday! Sunflower salad with chips and classic chicken is prepared quickly — according to the cooking time of the fillet. To decorate it you need olives and chips, and everything else can be safely replaced. In principle, you can decorate any salad, puff or mixed, this way. Try it!
cook time: 30 min
Hazel Farrow
Sunflower Chicken Salad with Chips

Nutrition Facts (per serving)

212
Calories
14g
Fat
5g
Carbs
12g
Protein

Ingredients (6 portions)

Basic:

Chicken fillet 300 g
Canned champignons 300 g
Hard cheese 150 g
Mayonnaise 60 g
Eggs 3 pc
Vegetable oil 2 tbsp
Salt to taste

Decoration:

Olives 100 g
Chips g
Dill 5 g

Recipe instructions

Step 1

Step 1
How to make a classic Sunflower salad? First, prepare the necessary ingredients. You can replace canned champignons with fresh ones and also fry them. If the eggs are small, like mine, take 4 pieces. Chips are needed like Pringles or Lays in tall tubes.

Step 2

Step 2
First boil the chicken fillet in salted water until cooked. Cut the boiled chicken into small pieces.

Step 3

Step 3
Drain the liquid from the canned champignons and fry in a frying pan in vegetable oil until light golden brown. If canned champignons have been stored correctly, you can use them without frying them. But in stores, canned mushrooms are often stored at temperatures above 25 degrees, which leads to the development of bacteria that cause severe poisoning and botulism. Therefore, it is better to play it safe and fry the mushrooms additionally.

Step 4

Step 4
Boil the eggs hard, cool and peel. Grate separately into different dishes: whites on a coarse or medium grater, and yolks on a fine grater.

Step 5

Step 5
Grate the cheese on a coarse grater.

Step 6

Step 6
To decorate, remove the olives from the jar and dry. Cut each olive into 4 pieces. You can also cut it into halves to reduce the time it takes to place the olives on the salad.

Step 7

Step 7
Place chicken fillet on a plate in an even round layer. Pour mayonnaise over it. I apply mayonnaise from a piping bag or plastic bag.

Step 8

Step 8
Place fried mushrooms on the chicken and also make a mesh of mayonnaise.

Step 9

Step 9
The next layer is cheese sprinkled with mayonnaise.

Step 10

Step 10
Spread grated whites with mayonnaise over the cheese.

Step 11

Step 11
The last layer before decorating the salad with olives is grated yolks. There is no need to pour mayonnaise on it.

Step 12

Step 12
Top the salad with quartered olives, imitating sunflower seeds. Determine the degree of coverage of the surface of the salad with olives according to your taste. Pieces of olives can be placed here and there or, as I did, cover the entire surface of the salad with them. The second option still looks more like a ripe sunflower, in which the grains fit tightly together.

Step 13

Step 13
Let the salad stand at room temperature for half an hour. If you plan to serve the salad later, cover it with film and put it in the refrigerator. Place chips around the edges of the salad. To make it more similar, you can insert the chips in two rows to add bulk. Garnish the salad with chips just before serving, otherwise they will get soggy. If desired, you can sprinkle the joints between the chips and olives with chopped chopped herbs. Bon appetit!

Additional rubrics

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