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Chamomile salad with chips

Daisy Salad with Chips

A showstopper worthy of your most special guests! Oddly enough, there aren't many recipes for this salad online. Maybe it's because Daisy and Sunflower salads look so much alike that one often gets passed off as the other.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken fillet

350

Mushrooms (pickled)

250

Hard cheese

120

Eggs (large)

Mayonnaise

Ground black pepper

Salt

Canned corn

100

Potato chips

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 13 g

Fats 40 % 12 g

Carbohydrates 17 % 5 g

188 kcal

GI: 0 / 40 / 60

Cooking method

Step 1:

Prep the ingredients. For this Daisy salad with chips you'll need: a large chicken fillet; pickled mushrooms (any kind—I used button mushrooms); eggs; cheese; mayonnaise; ground black pepper and salt.
Step 2:

Boil the chicken breast ahead of time in salted water. Cool the meat and cut it into small pieces.
Step 3:

Drain the pickled mushrooms. Pat them dry and cut into small pieces.
Step 4:

Hard-boil the eggs, then cool and peel them. Finely chop the eggs or grate them on a coarse grater.
Step 5:

Grate the cheese on a coarse grater.
Step 6:

In a salad bowl, combine the chicken, pickled mushrooms, eggs, and cheese.
Step 7:

Season the salad with salt and pepper, then dress it with the mayonnaise.
Step 8:

Mix well.
Step 9:

Mound the salad onto a serving plate in an even dome.
Step 10:

Decorating. To give the salad its daisy look, you'll need chips (ideally smooth, light-colored ones like Pringles) and canned corn.
Step 11:

Drain the canned corn and pat the kernels dry.
Step 12:

Cover the top of the salad snugly with the corn kernels, leaving no gaps.
Step 13:

Around the edges, arrange the chips in two rows to form the daisy petals—two rows give a fuller flower. Serve right away. Enjoy!

I tried to make the salad look like a real daisy, so I set the chips in two rows—a daisy usually has two rows of petals, after all. Don't confuse this with Sunflower salad: the ingredients are similar (sometimes identical), but the sunflower version is decorated with black olives standing in for seeds. Chips go soft fairly quickly, especially the part tucked into the salad, so it's best to add them right before serving. You don't have to use canned corn for the yellow center—you can use grated yolk from 4 eggs instead: chop the whites into the salad and grate the yolks on top. Just make sure the yolks are a deep yellow; check ahead of time, because if they're pale and dull it's better to use corn.