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Sunflower salad with canned mushrooms

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Kitchen World
Calorie content 168.6 kcal
Portions 6 port.
Cooking time 60 minutes
Proteins * 7.5 g
Fats * 13.5 g
Carbohydrates* 10.3 g
* per 100 gr. product
Sunflower salad with canned mushrooms
Content

Sunflower salad is an interesting solution for your table. A hearty and beautiful dish that will attract attention and satisfy hunger. Not a single recipe for this salad is complete without meat and eggs, we suggest adding canned mushrooms to it.

Ingredients

Cooking process

step 1 out of 8
Boil the chicken in slightly salted water, cool and then cut into cubes. Mix meat with mayonnaise - this will be the first layer of our future salad.
step 2 out of 8
Hard-boiled eggs, cool in cold water, peel and grate. Grind one yolk into crumbs.
step 3 out of 8
Drain the canned mushrooms and cut them into cubes. Peel the onions and chop finely. Combine onions and mushrooms.
step 4 out of 8
Grate the cheese on a coarse grater, cut the olives in half.
step 5 out of 8
Put the first layer of chicken meat on a flat dish, make the second layer from mushrooms and onions, brush it with mayonnaise.
step 6 out of 8
Then lay out a layer of eggs, brush it also with mayonnaise.
step 7 out of 8
Sprinkle the salad with grated cheese and chopped yolk, spread the olives over it and garnish with chips.
step 8 out of 8
Sunflower salad can be served on the table.

Bon Appetit!

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