Sunflower salad with chips - a classic step-by-step recipe. Salad "Sunflower" with chips, chicken and mushrooms

The author of decorating the dish with chips is unknown, but the idea took root and became popular. The classic recipe for Sunflower salad with chips usually includes chicken. The best companion of chicken, in my opinion, are mushrooms. These two ingredients pair perfectly and easily take grated cheese and eggs into their company. All products are laid out in layers and smeared with mayonnaise. As a result, you get a very tasty, satisfying and elegant puff salad, which will take only 10 minutes to prepare (if you boil the chicken and eggs in advance).

What else can "Sunflower" with chips include? Canned corn, seafood, cod liver and other canned fish, smoked meats, beans, of course, onions and carrots. After cooking, it is not necessary to infuse the salad. It is also not worth storing it, it is better to cook it at once, because, as you know, mayonnaise is a product that quickly loses freshness.

On a note. Salt layers of salad is not necessary! Chicken, mushrooms, cheese, olives and chips contain a sufficient amount of salt.

Total cooking time: 45 minutes
Cooking time: 10 minutes
Yield: 2 servings

Ingredients

• boiled chicken fillet - 300 g
• champignons - 200 g
• onion - 1 pc.
• chicken eggs - 4 pcs.
• hard cheese - 100 g
• pitted olives - 0.5 cans
• Pringles chips - 40 g
• mayonnaise - 3-4 tbsp. l.
• salt and pepper - to taste
• vegetable oil - 2 tbsp. l. for frying mushrooms

How to cook Sunflower salad with chips

Boil the chicken fillet in lightly salted water until tender - about 20 minutes from the moment of boiling, cool in the broth. Then we cut the meat into a medium cube and put it on the bottom of a round dish. Top with mayonnaise. If you wish, you can replace the boiled fillet with smoked chicken, it will turn out no less tasty.

Cut the mushrooms into slices and fry in a small amount of vegetable oil along with chopped onion. At the end of frying, when the mushrooms are browned, and all excess moisture is gone from the pan, add salt and pepper to taste. Put the cooled champignons in the second layer in the salad. The layer can not be covered with mayonnaise, as the fried mushrooms themselves are quite fatty.

The third layer is cheese, chopped on a fine grater. We distribute it evenly on top of the mushrooms, but do not press down with a spoon, let the cheese layer remain lush. We cover with a thin mayonnaise mesh.

Hard-boiled chicken eggs are divided into proteins and yolks (each component is laid out separately from each other). Grind the proteins on a fine grater and lay them out in an even layer, also cover with mayonnaise sauce on top.

From above we fall asleep with grated yolks - this is the final layer, the base of our salad is ready! Let's start decorating.

On the side of the plate we place potato chips, as if piercing the lettuce hill slightly. The result is "sunflower petals". You can make the frill single or double.

Pitted olives are cut into quarters - they will imitate "seeds". Put them in the center of the dish. If desired, you can make a cherry tomato decoration in the form of a ladybug and seat it on the Sunflower salad.

Serve the classic Sunflower salad with chips immediately after preparation. All layers are quite juicy and do not need additional impregnation.

Step-by-step recipes for making Sunflower salad with chips, chicken, mushrooms and vegetables

2018-02-05 Rida Khasanova

Grade
prescription

1881

Time
(min)

servings
(people)

In 100 grams of the finished dish

10 gr.

9 gr.

carbohydrates

9 gr.

160 kcal.

Option 1: Classic Sunflower Salad Recipe with Chips

Salad in the form of a sunny sunflower flower in most recipes is prepared in puff. This makes it easier to arrange a flat surface of the dish for decoration. To do this, take pieces of olives or olives, roasted sunflower or sesame seeds, as well as Korean carrots and even red caviar. One of these ingredients is made out of impromptu sunflower seeds. Potato chips are used as petals, it is best to buy them in a store. This saves cooking time. But with a fairly free day, you can make your own chips from potatoes, carrots, or even beets. Salad "Sunflower" from this will only be more individual, healthier and tastier!

Ingredients:

• 75 g chips;
• fillet of one chicken breast;
• three eggs;
• one carrot;
• one onion;
• 1-2 potatoes;
• 3 spoons of mayonnaise;
• salt;
• to serve olives.

Step-by-step recipe for Sunflower salad with chips and chicken

Fill the chicken breast fillet with boiling water in a saucepan and cook over a slow fire until tender.

In another saucepan, send potatoes, carrots and eggs to boil. Rinse these products under the tap beforehand. After a quarter of an hour of boiling water, take out the eggs and put them under cold water to cool. Carrots take a little longer to cook, but if you take a thin or whole one cut into halves, cooking will go faster. Be sure to cool the potatoes on a plate at room temperature - they cannot be placed under cold water.

Peel and finely chop the onion.

Start shaping your dish. Spread the layers with sauce and sprinkle with salt if desired. Put the potatoes on a salad flat or not very deep plate, then the chicken in an even layer. The next layers are onions, carrots, squirrels and yolks.

The final chord of preparation is decoration. For him, pitted olives cut into halves and put on the salad in a circle, starting from the center. Then wipe the edges of the plate with a paper towel and arrange the potato chips around the edge in the form of flower petals. Do not use broken chips.

The presentable appearance and appetizing of the dish largely depends on the design. Therefore, try to lay out the olives and chips as carefully as possible.

Option 2: Quick Sunflower Salad Recipe with Chips

The speed of preparing the salad increases, because the products in this recipe do not require long preparation - boiling or frying.

Ingredients:

• a pack of chips (medium in size);
• smoked chicken breast;
• 55 g of cheese;
• a bunch of fresh parsley;
• leaf salad;
• wheat crackers;
• 160 g of carrots in Korean;
• a spoonful of mayonnaise.

How to quickly cook Sunflower salad with chips and chicken

Rinse the parsley and lettuce, and place on layers of paper towel to remove excess water. Then chop the leaves. Tear the lettuce leaves with your hands into small pieces.

Cut the flesh from the smoked breast and chop it with a knife.

Cheese grate on a small grater.

To make the sauce in a blender, puree Korean carrots and mix with Mayonnaise sauce. Get a spicy salty salad dressing. To taste here you can add your favorite spices, a spoonful of sour cream or something else, but this is not necessary.

Arrange the lettuce leaves on a plate and lay the chicken breast on them. Level the layer and grease with dressing. Lay out the wheat croutons (smoked from the store) one by one to form an even layer. Brush lightly with dressing and sprinkle with parsley and then cheese. "Sunflower" put potato chips around the edge of the dish.

This quick-to-make salad will be an interesting solution for you as an appetizer or addition to dinner.

Option 3: Salad "Sunflower" with chips and mushrooms

Mushrooms are a common ingredient for salads and cold appetizers. You don’t need to mess around with them for a long time, you just need to marinate or fry.

Ingredients:

• 15 pcs. potato chips;
• 3-4 large champignons;
• ¼ st. rice cereal;
• turnip onion head;
• half a carrot;
• 1 tsp liquid oil;
• 3 canned pineapple rings;
• a bunch of dill (you can 2 tsp dry);
• dressing mayonnaise sauce.

How to cook

Rinse the rice groats and boil. Pour cold water over and let it drain.

Peel the carrots and onions and finely chop. You can take a grater. Then fry the vegetables until tender in oil, put on a plate.

Rinse the mushrooms and chop with a knife into slices or cubes. Fry everything in the same pan.

Cut the pineapple rings into smaller pieces, but it is better to drain the juice that stands out.

Rinse the dill and chop.

Alternate layers of ingredients and season each with a little sauce. Put rice on a plate, then mushrooms, sautéed vegetables, dill, pineapple. Then lay out the top layer of corn, the grains should fit snugly against each other and form a "Sunflower" seed box. Lay out the chips as the last step.

Apples can be used in this salad instead of pineapples, but lightly drizzle them with lemon or orange juice.

Option 4: Salad "Sunflower" with chips, cucumbers and porcini mushrooms

For salad, it is permissible to use fresh or pickled cucumbers as desired. But from large specimens, be sure to cut off the peel - without it, the appetizer will turn out more tender.

Ingredients:

• a handful of dry porcini mushrooms;
• one dense cucumber;
• two eggs;
• sauce "Sour cream" (store);
• a can of canned olives;
• chips for decoration.

Step by step recipe

Soak dry mushrooms for half an hour. Then cut into smaller pieces with kitchen scissors and boil until tender. Drain the decoction.

Peel the cucumber and remove the seeds if they are large and watery. Cut the pulp into small and thin slices.

Boil eggs hard boiled or baked in a greased form in the oven or steamed. The main thing is the dense consistency of protein and yolk. Chop them up with a knife.

Put mushrooms on a dish, grease with sauce. Then cucumber, sauce, egg, sauce.

Garnish the top of the salad with chopped olives and chips.

Dry porcini mushrooms in a salad are easily replaced with canned ones - homemade salted or pickled.

Option 5: Sunflower salad with chips and no mushrooms

In any dish where there is beetroot, prunes with walnuts should also be present. This is the perfect combination for an appetizer or salad.

Ingredients:

• 300 g beef or veal (without fat);
• 6-7 walnut kernels;
• 60 g of cheese ("Maasdam", "Imperial" or "Cheddar");
• head of shallots (or other not bitter);
• 5-6 pitted prunes;
• ½ teaspoon of lemon juice or table vinegar 6%;
• one small beet;
• to decorate olives from a jar;
• for dressing sauce "Mayonnaise";
• chips.

How to cook

Separately, boil the beef and beets until soft. Then finely chop the beef. And peel the root crop and grate it. Mix beetroot with lemon juice and leave for now.

Rinse the walnuts and toast in a dry frying pan. Then grind into crumbs.

Soak prunes in hot water for 5-7 minutes. Wash and finely chop.

Grate the cheese.

Finely chop the onion.

To assemble the salad, lay out the ingredients in layers dressed with dressing. The alternation of layers - meat, onions, prunes, beets, nuts, cheese.

Cut the olives into halves or quarters - decorate the top of the dish with them. And also lay out the chips, imitating a flower.

If you wish, you can take meat not boiled, but smoked - carbonate, lean brisket or bacon.

Option 6: Salad "Sunflower" with chips and without mushrooms with canned fish

We present you an improved version of Mimosa salad. The new recipe creates a completely new dish, unlike any other. Be sure to try it and appreciate the taste.

Ingredients:

• 150 g canned fish (tuna in oil or cod liver);
• one carrot;
• 1-2 potato tubers;
• two eggs;
• a bunch of green onion feathers;
• 2 tbsp. l. sesame seeds;
• some dried herbs;
• 1 tsp thick sour cream;
• a couple of spoons of mayonnaise;
• a pack of chips.

Step by step recipe

Boil potatoes, carrots and eggs until tender. Leave to cool, then peel and grate separately. Attention, separate the egg whites from the yolks.

Rinse the green onions and grind the feathers in a blender to a pulp. Add sour cream, mayonnaise sauce and dried herbs. Beat the mass again until smooth - salad dressing is ready.

Take light sesame seeds, fry them in a dry frying pan until golden brown.

Spread the potatoes on a plate in the first layer, grease with sauce.

Remove the fish from the jar, remove the bones, if any. Chop the pulp with a fork and spread over the potatoes. Brush a little with dressing. Then alternate layers and dressing - carrots, proteins, yolks, sesame seeds. Do not smear the last layer. Arrange the chips as if they were real sunflower petals.

Make your own chips if you like. Using a slicer or housekeeper, thinly slice potatoes, carrots, or beets. Drizzle with oil and sprinkle with salt and spices. Bake in the oven, microwave or skillet until crunchy.

Option 7: Salad "Sunflower" with chips, squid and caviar

The Mediterranean version of the Sunflower salad consists of squid and shrimp. But if desired, expensive ingredients can be replaced with more affordable ones - fish and dried fish slices, which are usually taken with beer.

Ingredients:

• three unpeeled squids or 200 g frozen squid rings;
• 1/3 st. rice
• a head of lettuce (about 100 g);
• 60 g of ham;
• 50 g of cheese;
• a can of canned beans;
• 1 kg frozen shrimp;
• a pack of chips;
• for dressing, a mixture of sour cream and mayonnaise sauce.

How to cook

Rinse the squid and immerse in hot water, then peel the dark skin with a knife and rinse again. Boil the pulp for a couple of minutes and cut thinly and finely.

Boil the rice so that the grains are soft. Rinse and drain.

Shrimp immerse in boiling water for 7-8 minutes. Then take out and peel off the skin.

Finely cut the ham into thin slices.

Rinse lettuce and divide into leaves. Tear them with your hands - the recipe requires a little.

Put the layers of food on a dish and season each with sauce to taste. Ham, rice, squid, lettuce, grated cheese, beans - that's the order. Put the beans in one layer to make "sunflower seeds".

Lay chips around the edge of the plate, put shrimp on each slice.

Adjust the ratio of salad dressing ingredients to your liking. You can use one component - sour cream or "Mayonnaise".

Option 8: Sunflower salad with chips and crab sticks

A bright salad with a delicate taste will always come in handy for an appetizer at a family celebration or a casual dinner after a working day.

Ingredients:

• 160 g crab sticks (one package);
• one carrot;
• one large potato;
• a bunch of green onions;
• a handful of watercress;
• a can of canned corn;
• for dressing sauce;
• for decorating chips.

Step by step recipe

Boil potatoes and carrots, cool and peel.

Rinse onion feathers and watercress in a container of water, then dry on a towel. Finely chop all the greens.

Grind crab sticks on a grater or chop in a meat grinder.

Alternate layers of lettuce on a dish, season them with sauce (sour cream, mayonnaise or another). Potatoes, crab sticks, half greens, carrots, herbs, corn. Lay out the corn grains in one layer - this will be an impromptu flower. Decorate with crispy chips.

Crab sticks in the recipe are easy to replace with lightly salted salmon and an ordinary salad will turn into a festive dish for a family celebration. Bon appetit!

Salads served on the table should surprise with taste and appearance. Originally served dish is always of great interest. One of the interesting servings is the Sunflower salad.

Classic Sunflower Salad

Salad "Sunflower" classic is prepared from chicken and mushrooms. The recipe for Sunflower salad with chicken is quite simple, and the beautiful design will decorate the festive table.

Ingredients:

• 200 g fresh champignons;
• 300 g of chicken meat;
• mayonnaise;
• 200 g cheese;
• 50 g of pitted olives;
• 5 eggs;
• chips.

Cooking:

1. Cut the mushrooms and fry in oil.
2. Pass the cheese through the grater.
3. Boil the meat, separate from the bones and chop.
4. Separate the boiled yolks and whites.
5. Grate the whites, mash the yolks with a fork.
6. Put the meat on the dish, brush it. The next layer is mushrooms, then squirrels and cheese. Lubricate each layer with mayonnaise. Pour the yolks on top and spread evenly over the entire salad.
7. Lay out oval-shaped chips in a circle, preferably the same size.
8. Cut the olives into quarters or halves and garnish the salad on top.

You can also decorate the Sunflower salad with chicken and mushrooms with a beautiful ladybug made from a piece of tomato or a bee made from pieces of olives and black olives. Make wings out of chips.

Salad "Sunflower" with pineapple and smoked chicken

In the Sunflower salad recipe with chicken, you can take smoked chicken meat instead of boiled fillet, and add canned pineapple for piquancy. Such a salad "Sunflower" looks very nice in the photo.

Ingredients:

• mayonnaise;
• 600 g smoked chicken;
• 3 eggs;
• 200 g olives;
• 200 g canned mushrooms;
• 100 g chips;
• 150 g of cheese;
• 200 g canned pineapples.

Cooking steps:

1. Cut the smoked chicken fillet into small slices.
2. Boil the eggs, separate the whites from the yolks and chop. You can use a small grater or fork.
3. Chop the mushrooms into slices. Grate the cheese.
4. Olives will be needed for decoration. Cut them into four pieces: they will be sunflower seeds.
5. Put the ingredients in a flat salad bowl in the following order: meat, mushrooms, pineapples, proteins, cheese. Cover each layer with mayonnaise.
6. The last layer is egg yolks. Spread evenly over the salad and top with the olives.
7. Arrange the chips around the salad.

Required Ingredients:

• bulb;
• 2 eggs;
• a can of corn;
• 2 carrots;
• 250 g crab sticks;
• mayonnaise;
• 100 g chips.

Cooking step by step:

1. Peel the vegetables, grate the carrots, chop the onion finely.
2. Fry the vegetables in oil, drain the water from the corn.
3. Pass the sticks through a grater or cut into cubes.
4. Finely chop boiled eggs.
5. Now put the ingredients on the dish. Lay out part of the carrots with onions, then spread some of the eggs with mayonnaise.
6. The third layer of salad is sticks, then eggs, and again carrots and onions. Cover with mayonnaise.
7. Sprinkle corn on top of salad. Decorate the salad around the edges with chips. You can sprinkle with fresh herbs.

Sunflower salad is usually garnished with chips, but if you don't like the product, replace it with savory crunchy biscuits.

Salad "Sunflower" with cod liver

It turns out very tasty salad "Sunflower" with cod liver. The liver is healthy and contains minerals, Omega 3 and B vitamins. Make Sunflower Salad using a detailed step-by-step recipe.

Ingredients:

• 300 g potatoes;
• 400 g cod liver;
• 50 g butter;
• 5 eggs;
• 2 onions;
• 100 g olives;
• mayonnaise;
• 70 g chips;
• pepper, salt.

Cooking steps:

1. Finely chop the onions and fry in butter;
2. Boil potatoes in their skins and pass through a grater.
3. Mash the liver with a fork and put it on the salad in an even layer, cover with mayonnaise.
4. Boil the eggs, pass the yolks with proteins through a grater separately.
5. Put potatoes on a dish and brush with mayonnaise. Spread the onion on top, then the proteins, mayonnaise and yolks.
6. Chop the olives and put on the salad. Shape the chips into sunflower petals by placing them around the salad.

If you don't like mayonnaise, replace it with sour cream. The ingredients can not be passed through a grater, but cut into small cubes.

It’s cold and gray outside the window, the weather doesn’t please something ... On such days, we all want to spend more time at home, closer to the warm hearth, and direct our forces mainly to the implementation of creative ideas, creating with our own hands cozy beauty for the most loved ones and loved ones.

Cooking is a separate topic and, indeed, inexhaustible for the application of fantasy. Therefore, let's create something not just tasty, but very beautiful, bright, unusual. The holiday is right around the corner!

Just imagine: here, guests came to your house frozen, and maybe even a little sad under the influence of bad weather, they approached the laid table, and there ... a sunflower blossomed there! Just like a real one, big, bright! Such a completely summer, like the sun, cheerful, and most importantly - very, very tasty! What a surprise! Hey hostess! Where did this miracle come from?

In fact, Sunflower is a festive puff salad. It is prepared easily and quickly, has a mild, delicate taste, does not require much trouble, but at the same time it looks just amazing. Well, let's create this masterpiece for our loved ones? Shall we give them a piece of summer?

Today we will cook three varieties of this delicious salad:

To begin with, we will reveal to you a couple of secrets, thanks to which you can prepare a really delicious salad.

Sunflower is a very simple salad in every sense of the word. Its leading components, which determine the main "sound" of the melody of its taste, are either meat (chicken) or cod liver. Both of these products are quite tasty on their own, and therefore you should not interrupt their taste in a salad with an abundance of other products, especially spicy ones with a strong smell. The main rule for preparing Sunflower is to avoid multiple ingredients. It only at first glance seems that you can put more of this and that in the salad, and it will come out very cool. But do not give in to such a temptation - the dish will only lose from this. The task of the cook in preparing this salad is to skillfully emphasize and complement the taste of the main product (meat or fish).

The second important point is that, since the Sunflower salad has not only taste value, but also aesthetic value on the festive table, it must be prepared especially carefully. And therefore, you should pay close attention to the choice of chips, designed to become the petals of the future flower. Chips should be of the best quality: oblong, uniform in size, not crumbly.

The number of products indicated in the recipes is designed for about 8 people, taking into account the fact that, in addition to the Sunflower, you will have at least 2-3 other salads on the table. As a rule, a total of 200-250 g of salads is required per person.

Classic recipe Sunflower salad with chicken and mushrooms

In this recipe, the delicate taste of boiled chicken goes well with cheese and eggs. Everyone's favorite classic, which anyone, even a novice hostess, can do.

Prepare the necessary products:

• Boiled chicken meat without skin - 300 g.
• Fresh mushrooms - 500 g. Usually champignons are taken for this salad, but if you are lucky enough to find porcini mushrooms, it will turn out even tastier.
• 4 hard-boiled eggs.
• 300 g hard cheese.
• A jar of pitted olives. Be careful when buying them: sometimes olives are on sale, in which some kind of filling is inserted instead of seeds. Such fruits are not suitable for salad, take the most ordinary ones, without additives.
• Chips packaging.
• Mayonnaise.

Tip: in the absence of fresh mushrooms, dried mushrooms can also be used to prepare Sunflower. It is important to know that in this case, the mushrooms must be soaked in advance, several hours before cooking, so that the pieces are completely saturated with moisture and become fresh in texture.

Let's start cooking:

The first step is to fry the mushrooms. Cut them into medium-sized pieces and put them in a pan with heated vegetable oil. While frying, constantly stir the mushroom mass so that the moisture comes out of it faster and more evenly.

Don't forget to salt the roast well during cooking.

Be very careful not to burn. Most importantly, remember that fresh mushrooms shrink greatly during heat treatment, so do not be stingy, buy mushrooms with a margin just in case.

At the end of cooking, you can, if you want, add finely chopped onions to the mushrooms for frying. With fried onions, the dish will turn out to be spicier in taste, but without onions, the salad will come out easier, not so oily. Choose what you like best.

Now take a suitable flat dish and start laying out the layers of lettuce

Cut the boiled chicken with a sharp knife into neat pieces.

Arrange the first layer of chicken on a serving platter in a neat circle shape.

Now cover it with thin stripes or a lattice of mayonnaise.

Tip: it is best to apply mayonnaise for lubricating layers not directly from the package, but using a special culinary bag with a narrow opening. So you are guaranteed not to overdo it with this heavy product, which will positively affect the taste of the dish. In addition, often the opening for mayonnaise on the package is too wide, which makes it difficult to accurately squeeze it into the salad. With a pastry bag, you can do everything easily and beautifully.

If you don’t have such a bag, just cut off a small corner from a plastic bag of mayonnaise.

Put the fried mushrooms in the next layer.

Again draw a small thin mayonnaise lattice.

The third layer will be egg whites grated on a coarse grater.

Attention! We do not grease this layer with mayonnaise.

Put a layer of cheese grated on a coarse grater on top of the proteins.

Let's draw a thin mayonnaise net on top.

The last layer is egg yolks, grated on a fine grater.

Drain the liquid from the olives and decorate the surface of the salad with them, spreading the fruits in the form of sunflower seeds.

If the olives are large, cut them in half lengthwise.

Use the chips to build the petals of your delicious flower.

Look how beautiful it turned out!

Put the finished salad in the cold for at least 6 hours.

Sunflower with chicken and chips

There is another common recipe for this holiday recipe. In this version, there is also a carrot in the composition and a completely different design option. See the video recipe for all the details.

Sunflower salad with cod liver

This is a more savory version of this dish. Bright, rich, specific cod liver flavor is successfully mitigated by products with a delicate and neutral taste. Very harmonious combination!

For this salad we need:

• Two jars of canned cod liver.
• A couple of large boiled carrots.
• 4-5 hard-boiled eggs.
• 1 medium bulb.
• 1 tablespoon 9% apple cider vinegar
• Hard yellow cheese - 300 g.
• Jar of olives.
• Chips packaging.
• Mayonnaise.

Attention: in this salad, we will not coat each layer with mayonnaise. So that the dish does not come out too heavy, we will add mayonnaise through the layer, since cod liver is a component with a very high fat content, and there is a risk of overdoing it with the total fat content of the salad.

First of all, you need to pickle the onion. So excess bitterness will go out of it, due to which the salad will turn out more tender. Finely chop the onion and pour over the vinegar. Insist 20-30 minutes.

Drain excess liquid from the cod liver and place the mass in a small bowl. Gently mash the mass with a fork so that it breaks up into small pieces. But do not overdo it, you should not turn cod liver into pate.

Take a flat salad bowl and put the pieces of cod liver on its bottom in the shape of a circle.

Drain the marinade from the onion and cover the cod liver layer with it.

Draw a thin mesh of mayonnaise.

Put the boiled carrots, grated on a coarse grater, in the next layer.

Draw the mayonnaise lattice again.

Now lay out a layer of cheese, grated on a coarse grater.

Build petals from chips.

Remove the finished salad for several hours in the cold.

Tip: in order to make it easier to lay out the lettuce layers in the form of a regular circle, use a special culinary ring mold.

Oh, what a marvelous flower we have! It would be so good to eat it without leaving the kitchen table! But do not rush, let the salad brew properly - this will make it even tastier and more tender. Be sure to put vases with fruits (apples, pears, grapes, peaches), as well as fresh vegetable salads with lots of greens on the festive table in the company of the Sunflower, to further emphasize the warm summer theme of the winter holiday table. Your guests are guaranteed a great mood!

It is unlikely that in Russia there will be a cook or housewife who does not know at least one recipe for this colorful and delicious salad. It is very reminiscent of the traditional Russian table "Herring under a fur coat" because of the preparation in layers and unusual appearance. The dish itself is a product of folk culinary ingenuity. This is evidenced by its incredible popularity, simplicity, interesting appearance and popular adoration. The recipe has dozens of variations for every taste and it is difficult to distinguish the original from them, in addition, almost every day new types of this dish appear on the network, offered by users on the forums. Classically, "sunflower" is prepared using boiled chicken fillet, mushrooms and eggs and mayonnaise. The remaining ingredients are usually of no key importance and are easily replaced. The salad is decorated with olives and large potato chips, which act as sunflower seeds and petals. Each recipe that we will cover in this article is incredibly simple and takes 30-40 minutes in the worst case, without much rush. The dish will look very presentable on any table and will surely delight guests with an outstanding taste!

Classic recipe

The most popular recipe for this salad contains the following ingredients:

• 500 grams of chicken fillet;
• 250 grams of pickled or fresh champignons;
• 150 grams of hard cheese;
• one jar of olives, preferably pitted;
• 4 chicken eggs;
• 150-200 grams of mayonnaise;
• potato chips, preferably unflavoured;
• salt and pepper to taste.

Important: remember that the recipe is very versatile and each of the products can be replaced with another! For example, chicken eggs for quail or chanterelles instead of mushrooms.

As soon as all the necessary ingredients are collected, you can start cooking. First of all, you should cut the chicken fillet into small pieces and put it in slightly salted boiling water for 15-20 minutes. During this time, it is necessary to cut the mushrooms, if they are pickled. Fresh champignons should be fried for 7-10 minutes in a small frying pan. After processing the mushrooms, it's time to boil the chicken eggs. Pour cold water over and cook after boiling for about 7 minutes (eggs should be hard-boiled). Drain all the water from the pan with fillet pieces and put the chicken on the bottom of a deep salad bowl. Welded eggs must be separated from the shell, and then the protein and yolk should be separated. Grate whites and yolks on a medium grater into different cups! Mix the cooled chicken pieces at this stage with a small amount of mayonnaise and crush the mass at the bottom of the salad bowl.

Important: make sure that there is no excess water in the chicken fillet! Excessive moisture will break the consistency of the salad.

Put a new layer of mushrooms on the chicken fillet and spread them on top with a small amount of mayonnaise and lightly tamp, trying not to spoil the lettuce layers. Now evenly pour the mashed egg white so that it covers the entire surface of the cup. Grind the cheese on a grater and pour into a salad bowl, distributing as evenly as possible. The last layer of salad is a chopped egg yolk. Here you need to pay special attention - the yolk should cover all the places where mayonnaise or protein shines through, the surface must be yellow! All that's left to do is decorate the salad. We cut the olives into quarters or even less - the salad looks more beautiful when the "seeds" are small. We choose large chips, preferably of the same size, and insert one end into the dish along the edge of the salad bowl - they play the role of flower petals. Before use, the dish should be cooled in the refrigerator for half an hour and it can be served.

"Sunflower" with cod liver

An equally popular salad recipe is significantly different in preparation from the previous one. This is not surprising, because the "sunflower" is rather a form and way of decorating a dish, and not its exact recipe. The list of products that we need for this variation of the salad:

• 3-4 medium sized potatoes;
• two cans of cod liver;
• 4 eggs;
• jar of olives;
• mayonnaise;
• chips.

This recipe is much easier to prepare and cheaper than the previous one. Potatoes are boiled in their skins for 15-20 minutes. Readiness should be checked periodically - ready-made potatoes are easy to pierce with a knife or fork to the middle. Cool the boiled potatoes under running cold water and remove the skin. Here you can immediately put the boiled eggs. We cut it into very small cubes or three on a coarse grater and put the pieces of potatoes on the bottom of the same deep salad bowl. Cover the potatoes with an even layer of mayonnaise on top. We take out the cod liver from the jar, finely chop it or just knead it with a fork into fibers. We form a new layer from the liver and carefully tamp it down without damaging the previous one. Next, pour out the chopped hard-boiled egg white and again cover everything with mayonnaise, leveling the surface of the salad. This layer is almost final, so it should be even and as smooth as possible. At the final stage, close the remaining layers with a mashed egg yolk and decorate the salad with olive seeds and chips petals, as in the previous recipe. Before serving, let the dish cool in the refrigerator for 10 minutes.

"Sunflower" with seeds

For lovers of an unusual taste, there is another variation of the salad: using real sunflower seeds.

Salad Ingredients:

• 500 grams of chicken fillet;
• 200-250 grams of pickled champignons;
• 4 chicken eggs;
• 150 grams of peeled sunflower seeds;
• jar of olives;
• 1-2 small carrots

The recipe can rightly be considered the most unusual, although it differs from others quite slightly. Boiled chicken fillet pieces are mixed with sunflower seeds and mayonnaise and tamped as the first layer of salad. Next, pour the chopped marinated champignons mixed with chopped boiled carrots and spread them with mayonnaise. Carefully level the boiled protein on the previous layer and sprinkle with grated yolk so that it completely covers the surface of the previous layer. It remains only to decorate the salad with "seeds" of olives and petals of chips. Chilled salad can be served at the table.

Tip: when decorating a finished salad, you can lay out pieces of olives in a fine mesh of mayonnaise drawn on the top layer in advance - this way the finished dish looks even more attractive and unusual.

Other options

The sunflower salad recipe provides a huge number of cooking methods and ingredients used! If you do not have any product for one of the recipes, you can fantasize and change it as you like. There are variations of the salad using cod, crab sticks, shrimp, corn, and even pineapple! Feel free to experiment and you will be pleasantly surprised by the results. You can also decorate the salad in many ways, except for the traditional “sunflower salad with chips”: using poppy seeds, black caviar, real peeled seeds, herbs, tomatoes and pineapples. The main conditions that must be observed are the puffiness of the salad, the presence of meat, smoked or boiled or fish and decoration in the form of a sunflower. Enjoy your meal!