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"Sunflower" salad with chips without mushrooms

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686
Kitchen World
Calorie content 132.2 kcal
Portions 8 port.
Cooking time 90 minutes
Proteins * 5.3 gr.
Fats * 10.8 g
Carbohydrates* 10.9 g
* per 100 gr. product
Sunflower salad with chips without mushrooms
Content

A very interesting salad, which in its shape is similar to the flower namesake, the sunflower. This dish can please your family on weekdays and surprise guests for a holiday.

Ingredients

Cooking process

step 1 out of 7
Wash the carrots, put in a saucepan, cover with water and cook. Then cool, peel and grate on a coarse grater.
step 2 out of 7
Rinse the chicken fillet under running water, cut into cubes. Fry the meat in vegetable oil until tender.
step 3 out of 7
Hard boil the egg, cool, remove the shell from them and grate on a coarse grater. Peel the onion, chop finely and cover with boiling water for 3-5 minutes to get rid of the bitterness. Then drain the water and squeeze the onion out a little.
step 4 out of 7
Start collecting the salad from the meat layer. Place the meat on a large flat plate and flatten it. Make a mayonnaise mesh on top.
step 5 out of 7
Put the carrots in the second layer, brush it with mayonnaise as well.
step 6 out of 7
Next, lay out a layer of grated egg, coat it with mayonnaise, cover the salad with a layer of canned corn.
step 7 out of 7
Cut the olives in half, place them on top of the corn, imitating the seeds on a sunflower. Place the dish in the refrigerator for half an hour to soak. Before serving the Sunflower salad on the table, decorate it with chips, they will resemble petals.

Bon Appetit!

 

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