5 recipes for a wonderful and delicious Sunflower salad

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

1. Traditional Sunflower salad

Ingredients

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

Manufacturing

Boil hard-boiled eggs for 10 minutes, and boil chicken fillet until cooked.

Cut the champignons, chicken and olives into small pieces. Separate the whites from the yolks and grate them together with the cheese on a large grater. Heat the oil in a frying pan over medium heat and fry the mushrooms for about 15 minutes. Cool.

Place chicken, champignons, cheese and egg whites in layers on a flat plate, then grease with mayonnaise or make a mesh out of it. Sprinkle yolks on top and garnish with olives. Arrange the chips around the salad as if they were sunflower petals.

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2. Sunflower salad with chicken, carrots and pineapples

Ingredients

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

Manufacturing

Boil hard-boiled eggs for 10 minutes, chicken fillet and carrots until tender.

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

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

Place chicken, champignons with onions, pineapple with garlic, carrots, and egg whites in layers on a flat plate. Afterwards, grease with mayonnaise or make a mesh out of it. Sprinkle cheese and yolks on top, decorate the salad with olives, and place chips around.

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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.

Manufacturing

Boil hard-boiled eggs for 10 minutes. Cool and separate the whites from the yolks.

Cut the ham, squirrels and cucumbers into small pieces. Mix with corn (leave a little for decoration) and peas, salt and 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 chips around the salad.

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4. Sunflower salad with crab sticks and apples

Ingredients

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

Manufacturing

Boil potatoes and carrots until tender.

Cut the onion into half rings, sprinkle with sugar, pour in vinegar, stir and leave for 10 minutes.

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

Place potatoes, onions, apples, carrots, and crab sticks in layers on a flat plate. Afterwards, lubricate with mayonnaise or apply a mesh of it. Sprinkle the finished salad with cheese, garnish with olives and chips.

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5. Sunflower salad with cod liver

Ingredients

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

Manufacturing

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

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

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

Sunflower Salad

Tuesday, November 28, 2017

A wonderful and beautiful salad in the shape of a sunflower will be a delicious festive treat on the New Year's table. This ordinary but delicious cool dish combines hearty chicken meat, special pickled cucumbers, fragrant fried mushrooms with onions and tender boiled eggs. Decorating with olives and chips makes the salad even more flower-like, don’t you agree?

You must see that the composition of the Sunflower salad is not a theorem at all - you can safely invent your own combinations of goods. Choose those ingredients that harmonize with chips, olives and egg yolk. In fact, under such an appetizing cap you can hide anything you want - only your culinary imagination can stop you.

Ingredients:

Making a dish step by step:

To make this ordinary, wonderful and tasty salad, we will need the following ingredients: chicken (in my case it’s a large leg), pickled cucumbers, chicken eggs, champignons, onions, mayonnaise, chips, refined vegetable (I use sunflower) oil, olives without seeds, also fresh parsley leaves (for decoration), salt and ground dark pepper to taste.

First you need to put the chicken to boil - in this recipe you can use any part, I just had chicken legs. Absolutely, there are two main rules, in accordance with which it is customary to cook it. If you need broth, place the meat in cool water, and when you are preparing the breast or leg itself (for example, for the same salads), put the pieces in boiling water. Then the breast will turn out juicy and very soft, because it will not have time to give the broth all its juices. So, put one large or a couple of small legs in boiling water and cook at moderate boil for about 30 minutes (after the water boils for the second time, the boiling stops when you add the meat, because the water temperature drops). But it is important to realize that production time depends on the size of the carcass parts.

Next, set the chicken eggs (I have large ones - about 55 grams each) to boil hard - 9-10 minutes after boiling over medium heat. To prevent the eggs from cracking during cooking, they should be at room temperature, just like the water. In addition, you can additionally salt the water or add a little vinegar - then the possibility of damage to the shell is minimized.

While the eggs and meat are boiling, wash, dry and cut the freshest champignons into thin slices.

Peel the onion (medium size) and cut into small cubes.

Heat flavorless vegetable oil in a frying pan and fry the mushrooms and onions over high heat until fully cooked: golden brown and with a pleasant smell. Be sure to fry the mushrooms over high heat - otherwise they will stew, releasing water.

We cut pickled cucumbers (I made them at home according to this recipe) into small, small cubes.

The mushrooms and onions are just ready - let them cool one hundred percent before assembling the Sunflower salad.

When the chicken eggs are cooked, cool them (best and fastest under cool running water), clean them, separate the whites from the yolks. Finely chop the whites with a knife or grate them on a large grater. We will need the yolks later.

The chicken leg is also ready - take it out and cool it. The broth can be used to make other dishes.

I don't use the skin - I just throw it away. Remove the meat from the bone and chop finely using a knife. Alternatively, you can separate the boiled chicken meat into fibers - whatever you prefer.

To serve the Sunflower salad, I advise you to choose a large flat dish. Place chicken meat in the middle, which has already cooled one hundred percent. Salt it and pepper it to taste.

Sunflower Salad

Sunflower salad with chips is a traditional salad, the recipe for which is very popular. This salad looks very good on the table, which is why it is often prepared for New Year’s and other holidays.

Try to prepare Sunflower salad according to the traditional recipe. It will be delicious!

Ingredients

Chicken breast – 1 piece
Onion – 1 pc.
Fresh champignons – 150 g
Carrots – 1 pc.
Hard cheese – 70 g
Testicles – 4 pcs.
Olives – 150 g
Chips – 15 – 17 pcs.
Mayonnaise - to taste
Salt and ground pepper - to taste

Calorie content

Manufacturing

Step 1

We prepare the products. Boil chicken breast, carrots and eggs in advance. Fry the champignons in a frying pan, put them in a separate bowl and fry the chopped onion.

Step 2

Shred the chicken fillet using a knife. Take a plate with wide brims and lay out a layer of chicken. Coat with mayonnaise, salt and lightly sprinkle with ground pepper.

Step 3

Place fried mushrooms on top of the chicken and again add a little mayonnaise. Lightly add salt.

Step 4

Place a layer of onion on top of the champignons.

Step 5

Grate the boiled carrots and place in the next layer. Lubricate with mayonnaise, salt and pepper. The salad must be formed into a mound.

Step 6

Grate the cheese, add to the salad and coat with mayonnaise.

Step 7

Separate the whites from the yolks and grate them on a small grater separately from each other. Lay out the first layer of whites and grease with mayonnaise. Salt to taste.

Step 8

Next comes a layer of yolks. They give the salad a yellow color, reminiscent of a sunflower. The yolks also need to be greased with mayonnaise, lightly salted and compacted well.

Step 9

Cut the olives in half and place them on top of the yolks.

Step 10

Carefully insert the chips around the perimeter of the salad.
Place the salad in the refrigerator for 1 – 2 hours to soak. This is such a wonderful and delicious salad we came up with. Serve it to the table and enjoy its delicate taste. Bon appetit!

Small tricks

Sunflower salad is a very ordinary salad that is easy to prepare at home. Usually this salad is prepared with mayonnaise, which holds any subsequent layer of goods. If you prefer the lightest salads, you can replace the mayonnaise with, for example, low-fat sour cream.

Chips serve as the main decoration of the Sunflower salad. They should be large and beautiful, so it is best to take proven brands of chips.

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