classic salad

Description

The recipe won't take much time. The salad is garnished with chips and olives, making it look very much like a sunflower. You can experiment with the filling—use chicken, pork, turkey, liver, or sausage. The salad can be layered or mixed. Let it chill in the refrigerator before serving. Serve at the table.

Instructions

1. 1

   Step 1

   Boil the chicken meat, let it cool, then cut into small cubes.

2. 2

   Step 2

   Boil the carrots until cooked, then peel and cut into small cubes. Boil the chicken eggs, separate the whites from the yolks.

3. 3

   Step 3

   Peel the onion and mushrooms, then cut them into small pieces. Heat a pan with sunflower oil and add the onion, then add the mushrooms. Fry until the liquid evaporates, then transfer to a plate.

4. 4

   Step 4

   Cut the cheese into cubes and halve the pitted olives.

5. 5

   Step 5

   Place the chicken at the bottom of the salad bowl, then a thin layer of mayonnaise. On top, add the carrots and mushrooms, and spread another layer of mayonnaise. Grate the yolk on a coarse grater and place it on top, followed by a layer of cheese, mayonnaise, and egg white.

6. 6

   Step 6

   Place the previously prepared olives in a circle, and at the edges, create a sunflower petal effect using chips.

7. 7

   Step 7

   Place the salad in the refrigerator for 15-30 minutes, being careful not to break the chips.