Sunflower salad with chips, chicken and mushrooms: selection of ingredients and recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

No one can be surprised by just a delicious salad these days. Housewives need to invent something new, unusual. If your festive table lacked a delicious dish, exquisite in appearance and giving aesthetic pleasure, then we suggest preparing a Sunflower salad with chips, chicken and mushrooms. Even picky gourmets will love this multi-layered appetizer with an unusual presentation.

Chicken salad with mushrooms and chips

The dish that we will cook today will appeal to both children and adults. At first, everyone enthusiastically eats the chips-petals, and then they are taken for the appetizing middle. To prepare the salad "Sunflower" with chips, chicken and mushrooms, no special culinary skills are required. The cooking process is very simple and straightforward.

The main thing is to choose the right quality ingredients. It is important to remember that cold and hot foods should not be mixed. Eggs can be boiled ahead of time to cool down. As for chips, experienced housewives recommend using Pringles products. This is perfect for this kind of salad as the chips are the same shape and size.

List of required ingredients

The classic version of this salad is a combination of tender chicken and fragrant champignons, which is already well-established and liked by many. You can use absolutely any mushrooms if you wish. They don't have to be fresh. It could be the mushrooms you picked last fall and s alted in a jar yourself.

Ingredients for salad "Sunflower" can be selected at your discretion, the main thing is that two main products remain: chicken and mushrooms. Some housewives add canned peas, others prefer corn. Someone does not put onions, and someone prefers to put more garlic. For classic:

• 320 g chicken fillet;
• 260 g mushrooms (fresh or marinated);
• three eggs;
• 220g canned corn;
• two carrots;
• 180 g olives or black olives;
• a pinch of s alt;
• 160g mayonnaise;
• small package of chips (on average 20-24 chips are needed to decorate a salad);
• leaf lettuce;
• ground black pepper;
• onion sweet;
• sunflower oil.

Howcook salad "Sunflower" with chips, chicken and mushrooms

At the first stage, let's deal with carrots. Vegetables must be washed, cut into large pieces and put in a pot of cold water. We put the dishes on medium heat. Cook the carrot until it becomes soft. After cooking, we take the vegetables out of the water, put them on a plate to cool. Chilled carrots are peeled and three on a fine grater.

Chicken

Next, according to the classic recipe for "Sunflower" salad with chips, you need to rinse the chicken meat, dry it with a paper towel and cut into small pieces. Fry the chicken fillet for 12 minutes in a well-heated pan with the addition of a few tablespoons of sunflower oil. We spread the chicken on a plate, which is better to cover in advance with a paper towel. While the chicken is cooling, the excess oil will be absorbed.

Eggs

The next step in the preparation of "Sunflower" salad with chips, chicken and mushrooms is boiling eggs. To save valuable time, you can boil eggs with carrots. Some housewives cook eggs in advance, as they say, in the evening. Boiled chicken eggs need to be cooled, peeled and chopped with a knife or grater.

Mushrooms

Next we will deal with mushrooms. If you use fresh champignons for cooking, then it is recommended to rinse them well by removingall the dust. Then we cut off the lower part of the leg, cut the rest into small cubes. Fry the mushrooms in a small amount of sunflower oil for 3-5 minutes. You can add some spices and s alt to taste. If you took pickled champignons, then the process of preparing Sunflower salad with chips, chicken and mushrooms will significantly speed up. We take out the mushrooms from the jar, use a colander to drain the excess liquid. Cut into medium pieces.

Onion

Following the classic recipe for salad "Sunflower" with chips, let's start cooking onions. If you chose sweet onion for cooking, then it should be peeled, cut into half rings and lightly fried. Some housewives prefer to use leeks. In this case, the product is simply cut into small rings. Not fried.

Other ingredients

Open a jar of olives, drain the liquid in which they were. Cut each berry into two halves. Canned corn should also be rid of excess liquid. We recline it in a colander, let it drain well. If you chose sweet peas for cooking, then treat them in the same way as with corn. For serving, you need a leaf lettuce. We tear off individual leaves, rinse them well under cold water and lay them out on the table to dry.

Assembly of lettuce

Now let's talk about how to decorate the salad"Sunflower" with chips, chicken and mushrooms. To begin with, it is recommended to choose a suitable dish for serving. Perfect for "Sunflower" is a flat, but wide and not deep plate.

Put washed and dried lettuce leaves on the bottom of the selected dish. Try to arrange them in such a way that the ends of the greens extend slightly beyond the plate. They will act as sunflower leaves. Next comes the standard layered lettuce assembly.

Let's say right away that spreading mayonnaise with a spoon on each layer is very inconvenient. Therefore, it is recommended to transfer a few spoons into a pastry bag or a regular plastic bag. Make a small hole in the bag. Now it will become very convenient to coat each layer of mayonnaise with a thin stream.

On the edge of the greens, in the very center of the plate, put the chopped and fried chicken fillet. Sprinkle with mayonnaise. The next layer is grated carrots. And again some mayonnaise. We put pickled mushrooms on the carrots, and then spread the fried onions. And again we make a grid of mayonnaise. After the onion comes a layer of finely chopped egg mass. Put canned corn on top of the egg.

Now it remains, as they say, to polish. On top of canned corn we make a neat and beautiful net of mayonnaise. We spread the halves of olives prepared in advance on top of the mayonnaise cobweb. Olives will symbolize sunflower seeds. Try to lay out the halves in neat beautiful rows of glossyside up.

Judging by the reviews about the Sunflower salad, the dish turns out tastier if you let it brew for about 30-40 minutes in the refrigerator. Chips are recommended to spread only after the salad has stood. Spread the sunflower "petals" so that they fill the entire circumference of the plate. It is very important to serve the dish immediately after the chips have been laid out. If the salad stands for a long time, then they simply become soft, soaked in the juices from the dish and lose their pleasant and savory crunch.