Sunflower Salad
6 servings
60 minutes
The 'Sunflower' salad is not just a dish but a true decoration of the festive table. It got its name due to its bright appearance: golden corn kernels symbolize the flower's heart, while crispy chips represent its petals. This dish originates from Russian cuisine, where hearty and festive snacks are valued. Tender chicken fillet, aromatic mushrooms, and sweet corn create a rich palette of flavors complemented by the softness of eggs and the juiciness of leek. Mayonnaise binds the ingredients together, making the salad juicy and rich. 'Sunflower' is perfect for celebrations and family gatherings, impressing guests not only with its appearance but also with its harmonious taste. It is served chilled, and chips are added just before serving to maintain their crispy texture.
1
Boil the carrot until cooked, cool it down, and peel.
- Carrot: 200 g
2
Finely chop the chicken fillet. Fry the fillet in vegetable oil until cooked (about 10 minutes), and add salt.
- Chicken breast fillet: 300 g
- Vegetable oil: 1 l
- Salt: pinch
3
Grate the carrot on a fine grater. Grate the eggs on a fine grater. Chop the mushrooms finely. Slice the onion into half rings. Place the fillet at the bottom of a plate (I used a soup plate with a diameter of 23 cm) and spread mayonnaise on it. Place the carrot on the fillet and spread mayonnaise. Place the mushrooms on the carrot and spread mayonnaise. Place the onion on the mushrooms. Place the eggs on the onion and spread mayonnaise. Place the corn on the eggs.
- Carrot: 200 g
- Chicken egg: 3 pieces
- Canned mushrooms: 200 g
- Leek: 1 piece
- Chicken breast fillet: 300 g
- Mayonnaise: 1 jar
- Canned sweetcorn: 400 g
4
Arrange chips in a circle. Decorate the salad.
- Corn chips (tortilla chips): to taste