Sunflower Salad

Sunflower Salad

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This eye-catching salad is perfect for any party or holiday, such as an Easter or Christmas feast.


Serves: 12 

  • 2 skinless chicken legs
  • vegetable oil
  • 1 onion, finely minced
  • 300g mushrooms, minced
  • 1 cup mayonnaise
  • 2 cloves garlic, crushed
  • 3 eggs, hard boiled
  • 150g grated cheese
  • 1 jar black olives, pitted
  • potato chips, to decorate

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Boil the chicken legs until done, let cool then remove and shred the meat. Season with a little salt.
  2. Heat the oil in a frypan and fry the onion until soft. Add the mushrooms and fry until everything is soft.
  3. Mix the mayonnaise with the crushed garlic. Mix 1/4 of the mayonnaise with the chicken. Separate the egg yolks from the whites and grate each.
  4. On a serving plate, build up a layered salad in the shape of a disk, as follows:
  5. Layer 1: chicken and mayonnaise. 2: onions and mushrooms, topped with 1/4 of the mayonnaise. 3: grated egg whites and 1/4 mayonnaise. 4: grated cheese, topped with remaining mayonnaise. Sprinkle the grated egg yolks evenly over the top.
  6. Cut the olives into 4 slices each and place on top to resemble sunflower seeds. Chill two hours in the fridge.
  7. When ready to serve, place potato chips around the salad to resemble sunflower petals.

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