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Sunflower salad with smoked chicken, chips and mushrooms

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2239
Kitchen World
Calorie content 176.8 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 6.8 g
Fats * 15.8 g
Carbohydrates* 11.4 gr.
* per 100 gr. product
Sunflower salad with smoked chicken, chips and mushrooms
Content

Sunflower salad can be served on the table on weekdays and holidays. It is prepared simply and all the ingredients are laid out in layers. Smoked chicken adds its own flavor to the salad.

Ingredients

Cooking process

step 1 out of 7
Cut the smoked breast into cubes, put the meat on the bottom of the salad bowl.
step 2 out of 7
Peel the onion and cut into cubes. Wash the champignons and cut into wedges. Fry the onions and mushrooms in sunflower oil until golden brown.
step 3 out of 7
Mix in equal proportions mayonnaise, sour cream and cream. This mixture will be used to soak the salad.
step 4 out of 7
On top of the first layer of chicken meat, lay out the frying of onions and mushrooms, coat the layers with dressing.
step 5 out of 7
Hard-boiled eggs, cool them in cold water, then peel and grate on a coarse grater. Chop one yolk separately.
step 6 out of 7
Grate the cheese on a coarse grater. Lay out two more layers: first an egg layer, then a layer of cheese, coat them with dressing.
step 7 out of 7
Cut the olives into slices or slices, spread them over the entire surface of the salad. Sprinkle the chopped yolk on the salad and arrange the chips in a circle. Your Sunflower salad should resemble the flower of the same name.

Bon Appetit!

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