Salad "Sunflower"

The Sunflower salad recipe is very simple, and the taste and design of the salad will delight you and your guests.

Ingredients

• Chicken Breast - 200 g
• Champignons - 350 g
• Eggs - 4 pcs.
• Cheese - 100 g
• Pitted black olives - 10-20 pcs.
• Chips for decoration - 40-50 pcs.

Directions

1. Pour water over chicken breast. Boil over medium heat until tender (30 minutes).
2. Cut the finished fillet into cubes.
3. Cut mushrooms into slices.
4. Heat vegetable oil in a frying pan. Saute mushrooms over medium heat, stirring occasionally, for 10 minutes.
5. Boil the eggs, separate the yolks from two eggs. Grate 2 whites and 2 whole eggs on a coarse grater.
6. Mash the yolks of 3 more eggs with a fork or grate on a fine grater.
7. Cheese grate on a coarse grater.
8. Salad "Sunflower" lay out in layers on a round dish, spreading each layer with mayonnaise. Layer sequence:
9. 1. chicken breast (and 2-3 tablespoons of mayonnaise).
10. 2. fried champignons (and 2 tablespoons of mayonnaise).
11. 3. grated eggs (3 tablespoons of mayonnaise);
12. 4. cheese (2 tablespoons of mayonnaise);
13. 5. yolks (do not pour mayonnaise on top of the salad).
14. Cut the olives lengthwise into 4 pieces.
15. Decorate the sunflower salad with olives on top. You can lay olives on the entire surface of the salad or spread them only along the edge.
16. Put the Sunflower salad in the refrigerator for several hours. Before serving, put sunflower petals from chips around the edges of the salad.