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Sunflower salad classic with chips and chicken

Classic Sunflower salad with chips and chicken

Gorgeous, irresistibly tasty, quick to throw together, and perfect for a celebration! This classic Sunflower salad with chips and chicken comes together fast — about as long as it takes to cook the chicken. You'll need olives and potato chips for the decoration; everything else can be swapped out freely. You can really dress up any salad this way, layered or tossed. Give it a try!

Maria

Recipe author

Sunflower salad classic with chips and chicken

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Composition / ingredients

Servings:

Chicken fillet

300

Canned champignons

300

Hard cheese

150

Mayonnaise

Eggs (large, or 4 small)

Vegetable oil

Salt

Olives

100

Chips

100

Dill (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 12 g

Fats 43 % 13 g

Carbohydrates 17 % 5 g

210 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 30 min

Step 1:

How do you make a classic Sunflower salad? First, gather the ingredients. You can swap the canned champignons for fresh ones and fry those instead. If your eggs are small like mine, use 4. The chips should be the kind that come in a tall canister, like Pringles or stacked Lay's.
Step 2:

First boil the chicken fillet in salted water until tender. Cut the cooked chicken into small pieces.
Step 3:

Drain the canned champignons and fry them in a skillet in vegetable oil until lightly golden. If the canned champignons were stored properly, you can use them without frying. But canned mushrooms in stores are often kept above 77°F (25°C), which can let bacteria grow that cause serious food poisoning and botulism. So it's safer to fry them as an extra step.
Step 4:

Hard-boil the eggs, then cool and peel them. Grate them separately into different bowls: the whites on the coarse or medium side of a grater, the yolks on the fine side.
Step 5:

Grate the cheese on the coarse side of a grater.
Step 6:

For the decoration, lift the olives out of the jar and pat them dry. Cut each olive into 4 pieces. You can also halve them to speed up arranging them on the salad.
Step 7:

Spread the chicken on a plate in an even round layer. Drizzle it with mayonnaise — I pipe mine from a piping bag or a plastic bag.
Step 8:

Lay the fried mushrooms over the chicken and add a crosshatch of mayonnaise there too.
Step 9:

The next layer is cheese, drizzled with mayonnaise.
Step 10:

Spread the grated egg whites with mayonnaise over the cheese.
Step 11:

The last layer before the olive decoration is the grated yolks. This one doesn't need any mayonnaise.
Step 12:

Decorate the top with the olive quarters to mimic sunflower seeds. How fully you cover the surface with olives is up to you — you can scatter the pieces here and there, or, like me, cover the whole top. The fully covered look reads more like a ripe sunflower head, with the seeds packed tightly together.
Step 13:

Let the salad sit at room temperature for half an hour. If you plan to serve it later, cover it with plastic wrap and refrigerate. Stand the chips up around the edge of the salad. For a fuller look, you can set them in two rows to add some height. Add the chips right before serving, or they'll go soggy. If you like, sprinkle the seams between the chips and olives with finely chopped fresh herbs. Enjoy!

A salad decorated with chips and olives in the shape of a sunflower always looks stunning on the table. Try arranging one so beautifully and quickly that the same appetizing, delicious, bright flower blooms in your kitchen too!
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for instance).