5 recipes for a beautiful and delicious Sunflower salad

Interesting combinations of chips with chicken, mushrooms, crab sticks and pineapple.

1. Classic salad "Sunflower"

Ingredients

• 3 eggs;
• 200 g chicken breast fillet;
• 300 g of champignons;
• 80 g olives;
• 100 g of hard cheese;
• 1-2 tablespoons of vegetable oil;
• mayonnaise - to taste;
• chips to taste.

Preparation

Boil eggs hard-boiled in 10 minutes, chicken fillet - until ready.

Cut the mushrooms, chicken and olives into small pieces. Separate the whites from the yolks and grate on a coarse grater with the cheese. In a skillet, heat the oil over medium heat and fry the mushrooms for about 15 minutes. Cool it down.

Lay the chicken, mushrooms, cheese and egg whites on a flat plate, brush with mayonnaise or make a mesh after each. Sprinkle with yolks on top and garnish with olives. Arrange the chips around the salad as if they were sunflower petals.

2. "Sunflower" salad with chicken, carrots and pineapples

Ingredients

• 3 eggs;
• 300 g chicken breast fillet;
• 200 g carrots;
• 200-300 g of champignons;
• 1 onion;
• 200 g of canned pineapples;
• 100 g olives;
• 150 g of hard cheese;
• 2 cloves of garlic;
• 1-2 tablespoons of vegetable oil;
• 150-200 g of mayonnaise;
• chips to taste.

Preparation

Boil eggs hard-boiled for 10 minutes, chicken fillet and carrot - until ready.

Cut breast, mushrooms, onions and pineapples into small pieces, olives into halves or quarters. Grate carrots, cheese, separately whites and yolks on a coarse grater. Pass the garlic through a press.

Heat oil in a skillet over medium heat. Fry the mushrooms and onions for about 15 minutes, then cool.

Spread chicken, mushrooms with onions, pineapple with garlic, carrots, proteins on a flat plate in layers. After each, grease with mayonnaise or make a mesh out of it. Sprinkle with cheese and yolks on top, garnish the salad with olives, and put the chips around.

3. Sunflower salad with ham and corn

Ingredients

• 6 eggs;
• 250 g ham;
• 3 cucumbers;
• 150 g canned corn;
• 150 g canned peas;
• salt to taste;
• black pepper to taste;
• mayonnaise - to taste;
• 100 g olives;
• chips to taste.

Preparation

Eggs boil hard boiled in 10 minutes. Cool and separate the whites from the yolks.

Cut ham, egg whites and cucumbers into small pieces. Mix with corn (leave a little for decoration) and peas, salt, pepper, season with mayonnaise.

Place on a flat plate, sprinkle with coarsely grated yolks on top, garnish with halves or quarters of olives and corn. Place the chips around the salad.

4. Sunflower salad with crab sticks and apples

Ingredients

• 4 potatoes;
• 2 carrots;
• 1 onion;
• ½ teaspoon sugar;
• ½ – 1 teaspoon of apple cider vinegar;
• 1 apple;
• 70 g of cheese;
• 200 g crab sticks;
• 100 g olives;
• mayonnaise - to taste;
• chips to taste.

Preparation

Boil potatoes and carrots until tender.

Cut the onion into halves of rings, sprinkle with sugar, cover with vinegar, stir and leave for 10 minutes.

Grate potatoes and apple on a coarse grater, carrots and cheese on a medium. Cut crab sticks into small pieces, olives into halves or quarters.

Layer the potatoes, onion, apple, carrot, crab sticks on a flat plate. After each, grease with mayonnaise or apply a mesh from it. Sprinkle the prepared salad with cheese, garnish with olives and chips.

5. "Sunflower" salad with cod liver

Ingredients

• 4 eggs;
• 2 potatoes;
• 2 cucumbers;
• 50-100 g olives;
• 150 g cod liver;
• 5–6 stalks of green onions;
• mayonnaise - to taste;
• chips to taste.

Preparation

Boil eggs hard-boiled for 10 minutes, potatoes until tender.

Cut cucumbers, olives and whites into small pieces. Mash the cod liver with a fork. Grate the yolks on a fine grater. Chop the onion.

Layer potatoes with a couple of tablespoons of canned food oil and cod liver, onions, cucumbers and egg whites on a flat plate. Lubricate with mayonnaise on top. Sprinkle with yolks, make a coarse mesh of mayonnaise, garnish with olives and chips.