Sunflower salad classic with chips and chicken

6 servings
30 min

A salad decorated with chips and olives in the form of a sunflower flower always looks irresistible on the table. Try to form a salad so beautifully and quickly so that the same appetizing, tasty and bright flower blossoms in your kitchen!

How to make a classic salad Sunflower? First, prepare the necessary ingredients. Canned champignons can be replaced with fresh ones and fried as well. If the eggs are small like mine, take 4 pieces. Chips are needed like Pringles or Lays in high tubes.

Pre-boil the chicken fillet in salted water until tender. Cut the boiled chicken into small pieces.

Drain the liquid from the canned champignons and fry in a frying pan in vegetable oil until lightly golden. If the canned champignons were properly stored, then you can use them without frying. But in stores, canned mushrooms are often stored with a temperature violation 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 additionally fry mushrooms.

Boil the eggs hard-boiled, chill and peel. Rub separately in different dishes: proteins - on a coarse or medium grater, and yolks - on a fine one.

Grate the cheese over a coarse grater.

To decorate the olive tree, remove from the can and dry. Cut each olive into 4 parts. You can cut and halves to reduce the time of putting olives on a salad.

Put the chicken fillet on the dish in an even round layer. Pour mayonnaise over it. I apply mayonnaise from a pastry bag or cellophane bag.

Put the fried mushrooms on the chicken and also make a mesh of mayonnaise.

The next layer is cheese, watered with mayonnaise.

Spread grated proteins with mayonnaise on the cheese.

The last layer before decorating the salad with olives is grated yolks. You don't need to water it with mayonnaise.

Top the salad with quarters of olives, mimicking sunflower grains. Determine the degree of coating of the salad surface with olives according to your taste. Pieces of olives can be laid out in some places or how can I 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.

Let the salad stand at room temperature for half an hour. If you plan to serve the salad later, then cover it with film and refrigerate. At the edges of the salad, insert the chips. For more similarity, you can insert chips in two rows to add bulk. Use chips to decorate the salad just before serving or they will soak. If desired, you can sprinkle the joints between the chips and olives with crushed chopped greens. Enjoy your meal!