We invite you to try Sunflower salad. The way a dish is presented is just as important as its taste and aroma, especially on special occasions. The “Sunflower” salad looks fantastic and will adorn any table!
Ingredients:
- 1 double chicken breast
- 10 large mushrooms
- 2 hard-boiled eggs
- 1 small can of canned peas
- 1 can of black olives
- 3-4 tablespoons of Parmesan cheese
- A few sprigs of parsley or onion
- 4 tablespoons of mayonnaise
- A pinch of chicken seasoning
- Salt and pepper
- 1 pack of Pringles chips
- Oil for frying
Instructions:
- Chicken: Slice the chicken breast quite thinly (about 0.5 cm), sprinkle with chicken seasoning and fry in oil. Drain the excess fat from the fried chicken on a paper towel, let cool and cut into cubes.
- Mushrooms: Wash, peel, cut into cubes and fry until tender. Peel the eggs and cut into cubes. Mix with the chicken and mushrooms.
- Add peas, chopped parsley/onion and mayonnaise to the salad, mix thoroughly. Place the salad in a deep dish with a wide rim, shape it nicely and smooth the top. Sprinkle the finished salad with Parmesan cheese and garnish with olive halves.
- Arrange the chips around the rim to form the petals of a sunflower.
Your Sunflower salad is ready. Enjoy!