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➠ Sunflower salad with pineapples

Sunflower salad with pineapples

748

Kitchen World

Calorie content 163.9 kcal

Portions 6 port.

Cooking time 100 minutes

Proteins * 6.6 gr.

Fats * 13.7 g

Carbohydrates* 11.5 g

Content

One of the most unusual in its appearance salad, which looks like a sunflower, hence the name. The taste of this salad matches its beautiful appearance, just as bright and rich.

Ingredients

Chicken breast 250 - 300 gr. Onion 1 PC. A pineapple 1 can Olives 50 gr. Mayonnaise taste Crisps 50 gr. Egg 5 pieces. Sunflower oil for frying Mushrooms 250 g

Cooking process

Cover the eggs with water, bring to a boil and cook for 10 minutes, then refrigerate.

Boil the chicken in salted water until tender, cool and disassemble into fibers.

Peel the onion and chop finely.

Wash the mushrooms, dry and cut into thin slices.

Pour some vegetable oil into a hot skillet and fry the onion and mushrooms until golden brown. Transfer the frying to a plate and let cool.

Divide the boiled eggs into whites and yolks. Grind the yolks into crumbs. Grate whites and cheese on a fine grater.

Put the first layer of chicken meat on a flat round dish, apply mayonnaise on it with a thin net. Put the mushroom and onion roast in the second layer, brush with mayonnaise.

Cut canned pineapples into cubes and lay out in the next layer, make a mayonnaise mesh on top.

Then put a layer of grated protein, brush it with mayonnaise, then grated cheese and mayonnaise.

Sprinkle the salad with chopped yolk, spread the halves of the olives on top, which will imitate the seeds on a sunflower. Apply a mayonnaise stack around the olives. Put the salad in the refrigerator for 1-2 hours to soak. Garnish with Sunflower Chips before serving.

Bon Appetit!