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Sunflower salad with chicken breast

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324
Kitchen World
Calorie content 174.8 kcal
Portions 4 port.
Cooking time 100 minutes
Proteins * 7.8 g
Fats * 11.3 gr.
Carbohydrates* 20.4 g
* per 100 gr. product
Sunflower salad with chicken breast
Content

The "Sunflower" salad with chicken breast turns out to be hearty and juicy. It can be prepared for lunch or dinner, it will not only feed, but also cheer you up with its interesting look.

Ingredients

Cooking process

step 1 out of 8
Peel the onion and cut into thin half rings, pickle it. Pour vinegar into a bowl with onions, add sugar and leave for 10-15 minutes.
step 2 out of 8
Boil the chicken breast with salt and pepper until cooked. Cool and cut the meat into cubes. Place the meat layer on a flat dish and brush with mayonnaise.
step 3 out of 8
Then add the pickled onions.
step 4 out of 8
Peel and grate the carrots on a medium grater. Place it in a third layer and brush with mayonnaise.
step 5 out of 8
Hard-boiled eggs, cool, peel. Separate the whites from the yolks. Grate the proteins on a coarse grater, put them in the next layer, brush with mayonnaise.
step 6 out of 8
Grate the cheese on a coarse grater, sprinkle it over the protein layer, make a mayonnaise mesh on top.
step 7 out of 8
Sprinkle the salad with chopped yolks; you do not need to coat this layer with mayonnaise.
step 8 out of 8
Cut the olives into halves and place them on a layer of yolk. Put the salad in the refrigerator for an hour. Then garnish it with chips and serve the Sunflower salad on the table.

Bon Appetit!

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