Sunny Salad

Bright beautiful sun on the table in any weather! Salad with simple ingredients, but not a simple appearance. But at the same time, its components are very harmonious with each other. This salad will decorate any festive table, in any weather.

Anna

Recipe author

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Composition / ingredients

servings:

Canned corn (1 jar)

270

Chicken fillet (boiled)

100

Eggs (boiled)

Potatoes (boiled)

Carrots (small, boiled)

Onion

Mayonnaise

Chips

50 gr

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 5 g

Fats 32 % 8 g

Carbohydrates 48 % 12 g

150 kcal

GI: 42 / 42 / 17

Step-by-step cooking

Cooking time: 15 min

Step 1:
Prepare the products necessary for the preparation of the salad "Sun". Pre-boil chicken fillet, potatoes, eggs, carrots until tender and cool. My eggs are small, so I took three pieces. Onion of small size. Canned corn one can (310 gr.). Choose chips with whole strong plates with any taste. Prepare the dishes (flat plate) for the salad.
Step 2:
Chicken fillet, pre-boiled and cooled, finely chopped and put on the bottom of the plate. Here I would advise you to salt the meat during cooking, otherwise it may seem that the salad lacks salt.
Step 3:
Peel the onion and finely chop it with a knife. Mix with a spoonful of mayonnaise and gently place on top of the chopped chicken fillet. If desired, you can pour boiling water over the onion, but here it is mixed with mayonnaise and its bitterness is not felt.
Step 4:
Peel and grate boiled carrots on a coarse grater, you can just cut them into small cubes. Put the grated carrots on top of the onion layer with mayonnaise.
Step 5:
Peel the boiled potatoes and grate them on a coarse grater (you can also just chop them finely, but for me, grated vegetables make the salad more tender). Put the grated potatoes on top of the layer with carrots.
Step 6:
Peel boiled eggs from the shell and grate on a coarse grater, mix with mayonnaise. Lay the eggs on top of the layer with potatoes, but at the same time give the salad the shape of a hemisphere, that is, lay the eggs not only on top, but also on the sides.
Step 7:
Remove the canned corn from the jar, drain the excess liquid and carefully put it on top of the eggs. Corn fits well on the egg-mayonnaise layer and does not crumble. It should be laid out so that the white layer does not show through, and everything is yellow, like the sun.
Step 8:
Carefully place the selected whole chips on the edges of the plate, like rays. They do not need to be promoted much into the salad, you just need them to hold on, otherwise they may get wet from the salad.
Step 9:
Let the finished salad stand in the refrigerator for a while so that the layers are soaked, and you can serve it on the table.

I made the salad in a flat plate, but you can make it in a deep one: either just lay it out in layers in a salad bowl, or make it in a salad bowl, and then turn it over and decorate with corn and chips.

In addition, many decorate such a salad with vegetables, olives, giving the sun a face with eyes and a smile.

I liked the salad, it's hearty, harmonious, simple, but the only thing I didn't have enough salt in it, since I didn't add much salt to the chicken fillet when cooking, and I didn't salt the carrots and potatoes at all. Therefore, when preparing such a salad, this nuance should be taken into account.

And one more thing: chips here can play not only an aesthetic role, salad can be taken with chips, like a spoon, or spread on chips, and then eat.