Sunflower Salad recipe

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Ingredients

2 chicken legs, skin removed
salt to taste
1 tablespoon vegetable oil
1 onion, minced
3 ½ cups minced mushrooms
1 cup mayonnaise
2 cloves garlic, crushed
3 hard-boiled eggs, yolks and whites separated and grated
1 ¼ cups grated Cheddar cheese
1 (4.25 ounce) can pitted black olives, drained
1 (8 ounce) bag potato chips

Nutrition Info

588.8 calories
carbohydrate: 20.6 g
cholesterol: 148 mg
fat: 47.3 g
fiber: 2.6 g
protein: 22.3 g
saturatedFat: 12.2 g
servingSize: -
sodium: 625.1 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken legs into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until no longer pink at the bone, 15 to 20 minutes. Drain and let cool. Shred chicken meat and season with salt.

  2. Heat oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes. Add mushrooms and cook until soft, 5 to 8 minutes.

  3. Mix mayonnaise and garlic together in a bowl. Mix 1/4 cup of the mayonnaise with the chicken.

  4. Spread chicken-mayonnaise mixture in the shape of a disk on a serving plate. Cover with onion-mushroom mixture and 1/4 cup of mayonnaise. Add grated egg whites and 1/4 cup of mayonnaise. Sprinkle Cheddar cheese on top, cover with remaining mayonnaise. Sprinkle grated egg yolks evenly over the top.

  5. Cut olives into 4 wedges each and place on top to resemble sunflower seeds. Refrigerate salad for 2 hours.

  6. Place potato chips around the salad to resemble sunflower petals.

Recipe Yield

8 servings

Recipe Note

This eye-catching Russian layered chicken and mushroom salad is perfect for any party or buffet. The salad is decorated to look like a sunflower, hence the name.

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