Sunflower salad

Sunflower salad will be a bright decoration for any table.
This way you can decorate any puff salad..
I also garnished the salad with “Ladybug” made from half a cherry tomato.
Head and dots on the back – olives.
From the specified amount of ingredients, 6-8 servings are obtained.

  • 300 g chicken fillet
  • 400 g canned corn
  • 3 eggs
  • 200 g pickled champignons
  • 200 g carrots
  • leek or onion
  • olives (optional)
  • chips (oval)
  • salt
  • mayonnaise
  • vegetable oil


Boil carrots until cooked.
Cool, clean.

Finely chop the chicken fillet.

Fry fillets in vegetable oil until tender (about 10 minutes).

Grate carrots on a fine grater.

Grate eggs on a fine grater.

Finely chop the mushrooms.

Cut the onion into half rings.
If you are using onions, chop it finely, pour boiling water over for 10 minutes, then drain the water.

Put fillet on the bottom of the plate.
Grease with mayonnaise.

Put carrots on fillets.
Grease with mayonnaise.

Put mushrooms on the carrots.
Grease with mayonnaise.

Put onions on the mushrooms.

Put eggs on the onion.
Grease with mayonnaise.

Put corn on the eggs.
Stick chips in a circle.

Alternatively, the salad can be garnished with olive halves..

Enjoy your meal!

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