Sunflower salad, one of the most popular holiday salads. Beautiful, tasty and original, it will take its rightful place on your festive table.
Cooking time 30 minutes
Pickled champignons 1 ban.
Olives 1 ban.
Chicken fillet 200 g
Cheese 100 g
Eggs 4 pcs
Mayonnaise 3-4 tbsp l.
Chips to taste
Salt to taste
Boil the chicken fillet and cool.
Boil eggs, cool and peel.
Finely chop the chicken fillet, add a little salt and mix with mayonnaise.
Put the chicken fillet on a dish in an even layer.
Drain the marinade from the mushrooms and cut into slices. Put mushrooms on a layer of chicken and apply mayonnaise with a mesh.
Lay out a layer of grated proteins and brush with mayonnaise.
Put a layer of grated cheese and brush with mayonnaise.
Sprinkle with grated yolks up.
Lay out the olive halves.
Put the chips on the sides.
Sunflower salad is ready. Can be served with a festive table.