Salads with meat - simple recipes

Sunflower salad is a great option for a holiday table. It is very bright, juicy and tasty. Even the most demanding guests will like it.

30 min

150 kcal

5/5 (4)

Today I want to introduce you to recipe for Sunflower salad with chicken and mushrooms. This dish is simply created for a festive feast. First of all, it is very tasty. Secondly, it continues the tradition of classic layered salads. Thirdly, it has an original design. I want to prove that this dish really looks very beautiful. To do this, I attached this photo to the recipe for Sunflower salad with chicken. Due to the fact that the salad is made with petals from chips that look like rays, it resembles the sun, which is why sometimes its recipe can be found under this name.

To prepare the salad step by step we will need just a grater and a knife.

Ingredients:

How to choose ingredients

  • It is advisable to use black olives. They look best in this salad, as if they were real seeds.
  • Cheese choose durum varieties.
  • I prefer to use chicken fillet because it is the most tender meat. But you can also take turkey fillet.
  • Chips you need to choose ones that are the same size and shape. Then the salad will look more profitable. As a rule, Pringles chips are used for this purpose.
  • Except mayonnaise, our salad can be called dietary. Therefore, choose low-calorie, light mayonnaise, then your dish will be very healthy.
  • The recipe for Sunflower salad with chips and chicken also contains mushrooms. I use champignons. You can take both canned and fried mushrooms. Who likes it more?

Step by step recipe

  1. The fillet can be boiled and cut into small pieces. If you want to fry, you must first cut the raw fillet and fry until done. Then lay it out as the first layer. Next, grease with mayonnaise or make a mayonnaise mesh. Ingredients:
    — Chicken fillet – 300 g.
    — Mayonnaise – to taste. There are no spices in the classic recipe, but personally, I fry or boil chicken only with them. I choose spices without salt or flavor enhancers, just ground herbs. I recommend it to those who love spicy aromas.
  2. Cut the marinated champignons into pieces. If you took raw mushrooms, they need to be washed, chopped and fried. Can be fried with onions. Make a second layer of mushrooms. Next is the mayonnaise mesh. Adjust the amount of mayonnaise to your taste. Ingredients:
    — Mushrooms – 200 g.
    - Mayonnaise - to taste.

  3. Divide boiled eggs into whites and yolks. Grate the whites.
    Ingredients:
    — Egg whites – 3 pcs.
    — Cheese – 200 g.
    - Mayonnaise - to taste.

  4. Grate the cheese too and place it in a third layer together with the whites. Next is the mayonnaise mesh.

  5. Grate the egg yolks. Sprinkle them over the surface of the salad.
    Ingredients:
    — Chips – 1 package.
    — Olives – 150 g.
    — Egg yolks – 3 pcs.

  6. Then insert petal-shaped chips around the edges. Cut the olives in half and arrange them in the shape of sunflower seeds. Salad ready!

Subtleties of cooking

  • Products can be prepared in advance. Boil the eggs and grate them with the rest of the ingredients. Boil the chicken fillet and chop the olives. After this, you can begin to form the salad. This is much more convenient.
  • The proportions of ingredients can be changed to suit your taste. You can use less mushrooms, more fillets, or vice versa. The number of olives is also approximate, since they can be placed thicker or less often.
  • Some housewives prepare Sunflower salad with pineapples. These fruits give the salad a pleasant freshness and exoticism. All ingredients of the dish remain the same. But between the layers of mushrooms and egg whites comes a layer of pineapples.
  • Some people replace pineapples with fresh cucumbers; this can also pleasantly diversify the composition.
  • Sometimes a layer of fresh onion is added. You can use leeks or simple onions.
  • There is also a recipe for Sunflower salad with smoked chicken. As you may have guessed, boiled fillet is replaced with smoked chicken. It is also cut into small pieces and placed as the first layer.
  • I like another option. This is a recipe for Sunflower Salad with Chips and Corn. The top layer in this recipe is canned corn. In this case, it replaces olives. A very beautiful salad option, and the corn tastes great.

Now you are convinced that Sunflower salad can be prepared easily from available products. And you will probably want to decorate your holiday table with it!

Probably everyone remembers the fairy tale about the Frog Princess, in which she could create miracles from leftover food. Likewise, any housewife wants to be able to make wonderful and tasty dishes for any occasion and from any products.

If you are expecting guests and want to surprise them, I advise you to prepare the Sunflower salad. The appearance and design of this salad matches its name. The bright colors of the finished dish will delight the eye, and, undoubtedly, each of the guests will want to try your appetizer.

Sunflower Salad

The traditional sunflower salad recipe offers a meat component of chicken with the addition of cheese, pickled or fried mushrooms and potatoes. For decoration, potato chips are used for the petals and black olives, imitation sunflower seeds. In today's step-by-step photo recipe, I will stick to this option.

I’m not afraid to offer to turn any salad into a flower on the table; this is not a classic Olivier, after all. A puff salad may contain completely different ingredients; you can use your choice of crab sticks, corn, smoked chicken, pickles, canned food, and boiled vegetables. And the Sunflower salad will turn out very tender with cod liver or canned tuna.

Ingredients:

  • boiled chicken (1 breast or 3 thighs),
  • 1 jar of pickled champignons or 500 g of fresh mushrooms,
  • 1 jar of canned olives, pitted,
  • 3-4 boiled eggs,
  • 150 g cheese (hard varieties such as Gouda, Rossiysky, Tilsiter),
  • 1 pack of chips for decoration (it’s better to take canned ones),
  • 2 medium onions (optional)
  • 4 medium potatoes,
  • mayonnaise (optional).

Cooking process:

The salad is laid out alternately in layers, and the ingredients are first prepared.

Chicken breast, thighs or legs are boiled with salt until tender (or baked), cooled, and cut into cubes.

The champignons are finely chopped and lightly fried in oil, after draining the water from the jar. I used fresh mushrooms. When I prepare this salad next time, I will definitely make my own adjustments, and I’ll write which ones a little later.

To prepare the salad, eggs and potatoes are rinsed with water and boiled. Either individually in the traditional way on the stove, or like I did - steamed in a slow cooker. By the way, for convenience, you can simplify the task, put the chicken down in a bowl and pour boiling water over it, and place a container on top of the multicooker for steaming with potatoes and eggs. Set the “steaming” mode, first for 10 minutes. Remove the boiled eggs, and then continue cooking the chicken and potatoes. Onions need to be peeled, finely chopped into cubes and sautéed with the addition of vegetable oil. Add salt to taste.

So, the preparation for preparing the salad is complete: the chicken, potatoes and eggs are boiled, the mushrooms are fried. All that remains is to assemble it layer by layer. It is better to choose a shallow dish with horizontal wide edges, so that there is space left where you can arrange the sunflower petals from the chips.

Shredded chicken meat is carefully placed on the bottom layer. It can be pre-mixed with mayonnaise or simply covered with a mesh. The second layer is half of all fried onions. This is not shown in my photo, because I had to give up this ingredient in the process at the request of some household members.

We spread the third layer with potatoes, three of them on a coarse grater. Coat with mayonnaise.

Then we lay the fourth layer of mushrooms. Add the remaining onions to them. We level it and draw a light mayonnaise mesh.

Place the fifth layer of cheese. I grated the cheese on a coarse grater. If you like to coat salads with a generous layer of mayonnaise, then spread the layers one at a time. I don’t really like excess of this high-calorie ingredient, so I put it in a bag, cut off the tip and draw thin threads. Try to compare.

Separate the yolks from the whites and set aside for decoration. Grind the whites on a coarse (or medium) grater, and the yolks on a fine grater, in a separate bowl.

The sixth layer is egg white. Apply a layer of mayonnaise, level it over the surface of the workpiece, do not forget about the sides, otherwise the yolks will have nothing to “hold on to.”

Sprinkle the yolks on top of the salad, trying to do it evenly.

Open the jar of olives, drain the brine and take them out of the jar. It is advisable to purchase them immediately without seeds, otherwise it will be difficult to achieve a beautiful and neat design. We cut them in half, or, as I do, into four parts. If there are still bones, they will need to be removed.

We carefully place the olives on top of the salad, trying to fill the “sunflower” field as much as possible with black “seeds”. Another tip: don’t do it chaotically, try to maintain symmetry. There are two filling options, choose the one you like best. First option: make a center and start laying circles around it. The second design option (shown in my photo): visually divide the hemisphere into four equal parts, and fill each with olives. The first option is for decorating with halves of olives, it is faster. With the second one, you need to tinker more.

Place potato chips along the edges of the salad, imitating sunflower petals. If you choose canned varieties of chips, you will get petals that are almost the same size. My version seems much gentler and more natural to me.

If possible, it is better to put the salad in the refrigerator for 3-4 hours so that it has time to soak in and gain flavor. This completes the preparation of the Sunflower salad. You can serve the dish and receive compliments from admiring connoisseurs-tasters!

And now about my taste impressions of this dish. Since the chicken was boiled and I used fresh mushrooms, the salad seemed a little bland to me. Of course, I’m being picky, sweep up my salad quickly! Not long before this we were preparing. Next time, I will definitely add a layer of prunes and a layer of pickled cucumbers to the appetizer in the form of a beautiful large flower (if I use fresh champignons again).

Anyuta and her Notebook with Recipes wish you bon appetit!

As always, I would be very grateful for your questions, comments and suggestions for the recipe.

“Sunflower” is the name of a very original salad recipe for the holiday table.

This wonderful salad combines excellent taste - it is tender and at the same time nutritious. And the original appearance of the dish will not leave anyone indifferent.

The salad consists of several layers coated with mayonnaise.

And it got its name from giving it the appearance of a sunflower by decorating it with petal-shaped chips.

And to associate with sunflower seeds, olives, olives, black caviar or sunflower seeds themselves are used.

Classic recipe

Sequence of preparation of the Sunflower salad recipe with photo:

  1. Rinse the chicken breast first, boil and cool;
  2. Chop the cooled breast and place first on the dish;
  3. Coat the chicken with mayonnaise;
  4. If necessary, chop the pickled mushrooms; if they are small, then immediately place them on top of the mayonnaise - this will be the second layer;
  5. Grate the whites and spread into the next layer, pressing lightly;
  6. Grate the cheese and sprinkle it over the previous layer of proteins;
  7. Make a mayonnaise mesh over the cheese;
  8. Grind the yolks on a grater and sprinkle them well over the previous layer, as well as the sides of the salad;
  9. Lightly press the yolks and make a mayonnaise grid on top of them, making sure that a slice of olive fits into the mayonnaise windows. Cut the olives in half lengthwise, and each half, in turn, is cut in half again lengthwise. The result will be cubes similar in shape to seeds. Place each block of olive in the window of the mayonnaise mesh;
  10. Place the chips carefully around the salad, pressing down onto it.

Leave the salad for soaking in the refrigerator for several hours.

Serve the appetizer on the table on a platter, then place the chips on the plate for each guest in portions first, then the salad itself.

We present to your attention a video clip of this delicious salad:

Original recipe for Sunflower salad with chips, corn and chicken

This recipe is distinguished by its originality. An unusual combination of sweet corn, cheese and mushrooms gives it a unique taste. This salad will definitely be a winner on the table.

To prepare the salad you will need the following ingredients:

The process of preparing salad with chips step by step:

Tip: in order to disguise the joints between the chips and the salad, you can sprinkle finely chopped fresh dill around them.

“Sunflower” with chips without mushrooms

You can prepare more than one version of this dish without mushrooms. Each of the recipes for Sunflower salad with chips without mushrooms has an exquisite taste. There are three most popular ones.

Meat with sour cream

Everyone will like the Meat Sunflower recipe. The perfect combination of ingredients gives the dish a rich taste. Sour cream in the dish will not only add unique taste, but also make the salad more dietary.

Ingredients:

  • Several potatoes;
  • 500 g meat tongue;
  • 100 g each of mayonnaise and sour cream;
  • 4 pieces of chicken eggs;
  • 4 pieces of pickled cucumbers;
  • Green onions;
  • Salt to taste;
  • Chips are natural.

Tip: the tongue can be replaced with beef or lean pork.

Cooking steps:

  1. Pass the boiled potatoes through a coarse grater and place on a dish - this will be the initial layer;
  2. Chopped pickled cucumbers - second layer;
  3. Cut the boiled tongue into strips and place in a third layer;
  4. Coarsely grate the eggs.

Assemble the layers, coating each one in turn with mayonnaise and sour cream. Place chips on a plate around the salad. Garnish with chopped olives, peeled seeds and green onions.

With seeds and garlic

Salad with seeds is not only original, but also delights with its brilliant taste. And the garlic it contains will add a slight pleasant spiciness to the dish. Take:

  • 100 g green onions;
  • A small head of garlic;
  • Chips, natural or with cheese flavor;
  • 200 g mayonnaise;
  • Salt and pepper as desired.

You can always find interesting options for festive, bright and appetizing salads on our website. Caesar is highly popular due to its special charm. The dish will take its rightful place at any feast!

If cod liver is a revered guest in your grocery basket, then salads with it will be very useful to you. Pamper yourself and your loved ones!

And in you will learn about ways to salt salmon. Be sure to read it, because this fish is present in numerous salads and appetizers. Therefore, it will be very useful to you!

How to cook:

  1. Prepare the products, boil eggs from them in advance, lightly fry the seeds in a dry frying pan;
  2. Pass the eggs through a coarse grater and place half of them on a dish;
  3. Then sprinkle with coarsely chopped green onions;
  4. Add the grated cheese as the next step;
  5. Place the layers again in the same order, starting with the eggs;
  6. Coat all layers generously with mayonnaise, with the addition of chopped garlic (optional);
  7. Decorate in a circle with chips and sprinkle seeds in the center.

Tip: in this recipe, hard cheese can be replaced with processed cheese. This will change the taste, but will be no less interesting.

This incredibly tasty salad will not leave anyone indifferent. It will especially delight seafood fans. And the rich decoration of the salad will make it the king of the table!

Cooking technology:

  1. Boil shrimp, eggs, potatoes and carrots. Mix chopped onion with mayonnaise; you will need to coat each layer with it;
  2. Coarsely grate the potatoes, place on a wide dish, add salt if desired;
  3. Peeled and boiled shrimp will be the second layer of salad;
  4. Next - chopped olives or black olives into slices or quarters;
  5. Place the coarsely grated carrots next;
  6. Grind the eggs using a grater and place in the next layer;
  7. Make a layer of mayonnaise on top without onions;
  8. Place the chips around the perimeter of the salad;
  9. Pour a jar of caviar into the center and carefully distribute it.

Tip: cover the salad with film and leave in the refrigerator for several hours.

Variant of salad with canned cod liver

This recipe is suitable for both a feast and a wonderful weeknight dinner. “Sunflower” with cod liver is a little reminiscent of the famous “Mimosa” salad. But the olives in this recipe and the original decoration make the dish completely different.

  • 400 g canned cod liver;
  • Potatoes - 280 g;
  • 300 g mayonnaise;
  • A small jar of olives;
  • 5 – 6 pieces of chicken eggs;
  • 1 – 2 medium onions;
  • 60 g butter;
  • Chips;
  • Salt and pepper (optional).

Cooking technology:

  1. First, heat the butter in a frying pan and fry the chopped onions in it until transparent. Boil unpeeled potatoes and eggs and cool, then peel everything;
  2. Grate the potatoes coarsely or medium-sized. Place the first layer on the bottom of the dish. Potatoes can be lightly salted;
  3. Place the fried onion, add salt and pepper to taste;
  4. Remove the cod liver from the can, chop with a fork and drain off excess oil, place on top and carefully level;
  5. Chop the egg whites, sprinkle them over the previous layer, then coat them lightly with mayonnaise and place the chopped yolks on top;
  6. Cut the olives in half and place on top of the yolks;
  7. Place the chips, pressing lightly, around the salad.

All layers must be coated well with mayonnaise.

Leave the dish in the refrigerator for several hours so that the salad is soaked and acquires a delicate, rich taste.

Let's see how to properly prepare the wonderful Sunflower salad with cod liver:

Conclusion

When preparing any dish, it is very important to take a responsible approach to the choice of products. Sunflower salad is no exception.

All products must be fresh and of good quality. The cheese must be hard.

Cheeses such as Parmesan, Cheddar or Gruyère work well. You can choose either marinated or fresh mushrooms, which will then need to be fried with salt and pepper, adding a small amount of oil.

The choice of chips must be approached with special care. They should be whole, round or oval in shape.

It is better to take medium or large chips so that the slices are always the same size. You need to choose them of good quality, so that they are firm and dense, because others may become soggy from contact with mayonnaise.

If you follow simple rules, the dish will delight you not only with good taste, but also look very beautiful and neat.

And now we would like to present you with the design options for this festive salad:

Sunflower salad, as we are used to seeing it, is not distinguished by the originality of its ingredients. But in our selection, each of the recipes has its own additions, so under the name you can find absolutely any snack, with unusual and sometimes exotic ingredients. A distinctive feature of all dishes is the characteristic decoration, which resembles a real sunflower.

For those who for some reason do not eat mushrooms, a sunflower option without this product has been invented. This appetizer is no less tasty due to the addition of pickled onions, which add a piquant taste to the salad. Sunflower salad without mushrooms will whet the appetite of all guests present at the table.

Ingredients required (for 4 servings):

  • Chicken fillet – 260 g;
  • Onion – 70 g;
  • 6 chicken eggs;
  • Cheese – 110 g;
  • Vinegar 9% - 25 ml;
  • Salt – 9 g;
  • Olives – 90 g;
  • Chips – 60 g;
  • Mayonnaise – 80 ml.

Sunflower salad step by step recipe:

  1. Wash the chicken fillet, peel off the films, boil in salted water with the addition of spices. then cool and tear into fibers.
  2. Peel the onion and chop finely. Pour the marinade of water and vinegar over the mixture for half an hour.
  3. Hard-boil the eggs, cool in ice water, then peel and grate the yolk and white separately.
  4. Grate the cheese.
  5. Remove the olives from the jar and cut each fruit in half.
  6. Squeeze the excess marinade from the onion with your hands.
  7. Assemble the salad in layers, coating each with mayonnaise: fillet, onion, protein, cheese, chicken yolk.
  8. Garnish with olive slices on top and let the dish sit for about an hour.
  9. Before serving, add chips.

Sunflower salad with ham

Instead of meat, you can add ham and thus diversify the taste of the dish. In addition, this salad does not need to be assembled in layers, like. You just need to mix the ingredients and decorate the snack with chips and pieces of olives.

Products required to prepare 4 servings:

  • Ham - 180 g;
  • Canned corn – 160 g;
  • Canned peas – 12 g;
  • Fresh cucumber – 140 g;
  • Mayonnaise – 90 ml;
  • 6 eggs;
  • Cheese – 80 g;
  • Pitted olives – 90 g;
  • Chips – 40 g;
  • Salt – 7 g;
  • Vegetable oil – 25 ml.

Sunflower salad without mushrooms with chips recipe step by step:

  1. Cut the ham into small cubes and fry in a frying pan with the addition of vegetable oil.
  2. Wash the fresh cucumber, peel the peel if necessary (if it tastes bitter) and cut the pulp into strips.
  3. Boil the eggs until tender, add cold water. After they have cooled, remove the shells and grate the whites and yolks separately on a coarse grater.
  4. Grind the cheese on a grater.
  5. Drain the corn and peas in a colander and wait until the excess liquid drains.
  6. Remove the olives from the jar and cut in half.
  7. Mix ham, cucumber, corn and peas in a salad bowl, add salt and mix with mayonnaise.
  8. Give the salad an even, semicircular shape, sprinkle with egg white, cheese and yolk.
  9. Decorate the dish with halves of olives on top and place chips around the edges of the snack.

Recipe for sunflower salad without mushrooms with duck meat

Seeing duck meat in an appetizer is, of course, not uncommon today. The fillet is tender and spicy, which will definitely please all your guests.

Ingredients for 4 servings:

  • Duck fillet – 310 g;
  • Carrots – 120 g;
  • Shallots – 90 g;
  • 4 eggs;
  • Pickled cucumber – 110 g;
  • Cheese – 120 g;
  • Pickled corn (sweet) – 130 g;
  • Olives – 70 g;
  • Mayonnaise – 120 ml;
  • Chips – 40 g.

How to make sunflower salad with chips:

  1. Rinse the duck breast, bake in the oven, coated with salt, spices, honey and garlic. After cooking, cut the fillet into cubes.
  2. Wash the carrots, boil them in their skins, then cool, peel and grate.
  3. Boil the eggs until the yolk is firm, cool, peel and grate.
  4. Cut the pickled cucumber into strips, then remove the excess marinade with your hands.
  5. Cut the entire white part of the onion into rings, after rinsing it first.
  6. Grate the cheese.
  7. Remove the olives from the jar and cut them in half.
  8. Drain the corn in a colander and wait until the excess liquid drains.
  9. Assemble the dish on a flat plate, coating each layer with mayonnaise.
  10. First put the duck, onion on it, then carrots, cucumber, eggs, cheese, corn.
  11. Spread a little sauce on the last layer and decorate with pieces of olives, marking the edges with chips.

Sunflower salad with chips – recipe without mushrooms and pineapple

This dish contains smoked chicken and canned pineapple. A wonderful combination of products that will make any day festive. You can safely prepare this salad for the New Year, birthday, or just to pamper your family and loved ones on an ordinary day.

Ingredients needed to prepare 4 servings of salad:

  • Smoked chicken breast – 290 g;
  • Tomatoes – 140 g;
  • Canned corn – 110 g;
  • Pickled pineapple – 90 g;
  • 4 eggs;
  • Mayonnaise – 120 ml;
  • Cherry – 3 pcs.
  • Olives – 80 g;
  • Chips, evenly shaped – 60 g.

Sunflower salad recipe step by step:

  1. When cutting the products step by step, place them immediately on the dish, coating the layers with sauce.
  2. Cut the chicken breast into small cubes, after removing the skin. Lay out the first layer.
  3. Tomatoes need to be blanched, that is, peeled. To do this, place the tomatoes in a bowl of boiling water for a minute, and then immerse them in cold water. The skin will peel off on its own. When cutting into cubes, remove all seeds and liquid. Place on fillet.
  4. Drain the marinade from the jar of corn and place the corn on top of the dish.
  5. You can take canned pineapple in rings or pieces; in any case, the pulp will need to be chopped into small cubes and distributed evenly over the entire surface of the salad.
  6. Hard-boil chicken eggs, cool and remove shells. Divide into whites and yolks, grate and sprinkle on the appetizer.
  7. Decorate the salad with olive slices, placing them in a circle, and place chips around the edges.
  8. If desired, you can make imitation ladybugs from cherry tomatoes.

Sunflower salad without mushrooms - recipe with crab sticks

By changing the main product in this dish, we do not make the appetizer worse, but only bring a new taste to the festive table. Sunflower salad with chips and crab sticks will not leave seafood lovers indifferent.

Ingredients (4 servings):

  • Crab meat – 180 g;
  • Potatoes – 170 g;
  • Onion – 80 g;
  • Carrots - 110 g;
  • Green apple – 130 g;
  • 3 eggs;
  • Olives – 70 g;
  • Salt – 7 g;
  • Chips – 45 g;
  • Mayonnaise – 90 ml;
  • Sugar - 10 g;
  • Vinegar 9% - 15 ml.

Sunflower salad with chips without mushrooms step by step:

  1. Cut the crab meat into cubes.
  2. Wash potatoes and carrots and boil. Peel the cooled root vegetables and grate them.
  3. Peel the onion, chop it, marinate the mass in water with the addition of vinegar and sugar. After 15 minutes, drain the liquid and squeeze the onion with your hands.
  4. Boil the eggs until the yolk is firm, cool and peel. Divide into yolks and whites, grind separately on a grater.
  5. Remove the olives from the jar and cut each fruit in half.
  6. Peel the apple, cut out the center, grate.
  7. Collect the salad in layers on a flat plate, greasing each product with mayonnaise: crab meat, potatoes, carrots, onions, apples, whites, yolks.
  8. Place olive slices on top of the dish and decorate the sides with chips.

All the recipes from our article today certainly deserve your attention. Choose the one you like the most and please your family with a delicious dish tonight.

The Sunflower salad with chips is famous not only for its wonderful taste, but also for its original presentation. It can be prepared from different components, but in appearance it must definitely resemble a real sunflower.

Most often, chips and olives are used to serve this salad, but there are many other ways to decorate the salad. Serving products can be sunflower seeds, peas, canned corn or regular chopped chicken egg yolk. With the help of small cherry tomatoes you can make ladybugs, and with the help of multi-colored olives you can make bees.

“Sunflower” is a dish that is placed in the center of the festive table as its main decoration. But in terms of taste, it is in no way inferior to other salads. No matter what additional components are used for cooking, “Sunflower” will always be satisfying, nutritious and very tasty.
Most often, the basis of this salad is chicken. But if you replace it with something else, even fish, the taste will still be pleasant and original.

Sunflower salad is a win-win option for any celebration! We offer a selection of 15 recipes for preparing this dish.

How to cook sunflower salad with chips - 15 varieties

One of the simplest varieties, it cooks very quickly.

The products needed are:

  • 200 g chicken fillet
  • 200 g champignons
  • 3 chicken eggs
  • 100 g hard cheese
  • 1 can of olives
  • potato chips
  • mayonnaise to taste

Any mushroom is suitable for this recipe; it’s just that champignons are considered the most traditional salad variety. Olives must be pitted.

Other features can be gleaned from the video.

This salad has more ingredients, but it is also easy to prepare. The taste is satisfying but light, thanks to the successful combination of meat and pineapples.

To prepare this version of “Sunflower” you will need the following products:

  • 300g smoked chicken
  • 200g pickled mushrooms
  • 150g hard cheese
  • 200g canned pineapple
  • 6 eggs
  • bulb;
  • chips
  • mayonnaise

You can use ham instead of chicken. When choosing mushrooms, it is better to choose champignons.

The salad is prepared like this:

  1. Finely chop the meat and place it on a large plate. Apply a thin layer of mayonnaise on top.
  2. Cut the mushrooms into slices, place on top of the chicken, brush with mayonnaise.
  3. Hard-boil the eggs, remove the shells, cool, and grate. Place a third layer, grease with mayonnaise.
  4. Chop the onion with a knife and fry in vegetable oil. Cut the pineapples into small cubes. Mix these two components, adding a little mayonnaise. Place a fourth layer on the dish.
  5. Grate the cheese on a coarse grater and sprinkle it on top of the salad.

It is better to start serving after the salad has cooled completely. Place the chips in a circle and your dish will look like a sunflower.

This is a dietary version of the salad, because it uses canned fish, not chicken. To make the dish even less high in calories, mayonnaise can be replaced with sour cream.

To prepare fish “Sunflower” you will need the following products:

  • 1 can of sardines
  • 4 eggs
  • 1 carrot
  • salt, mayonnaise
  • dill
  • chips
  • Cherry tomatoes
  • olives

The cooking process is demonstrated in the video, as is the serving method.

The seeds fit perfectly with the theme of the Sunflower salad, and they combine simply well with other products.

Salad components:

  • 200g chicken fillet
  • 200g crab sticks
  • 200g fresh mushrooms (to taste)
  • 1 onion
  • 1 carrot
  • seeds
  • chips
  • mayonnaise and salt

In order not to waste extra time, it is better to buy peeled seeds immediately. One package will be enough.

The salad is prepared in the following sequence:

  1. Boil the chicken fillet, cool, cut into small pieces.
  2. Grind the carrots on a grater. Cut the onion into cubes and the mushrooms into slices.
  3. Fry the onion in vegetable oil until it becomes transparent. Then add mushrooms and carrots to the pan and stir.
  4. Fry until all excess liquid has evaporated.
  5. Cut crab sticks into small cubes.
  6. Start laying out layers: first crab sticks, then chicken, then vegetables and mushrooms.
  7. Spread each layer on top with a small amount of mayonnaise.
  8. Decorate the salad with seeds and chips.

The salad turns out to be very satisfying and nutritious, since it contains many high-calorie components.

This recipe takes minimal time to prepare. Using a simplified version, you can pamper your loved ones with this dish every day.

To prepare the salad you need the following products:

  • 500 g chicken fillet
  • 200 g olives
  • 200 g marinated champignons
  • 150 g hard cheese
  • 100 g chips
  • 3 eggs

Olives should not contain pits; it is better to use oval chips for serving.

For more information about this salad, watch the video.

This is the classic variety that is prepared most often. This dish will be appropriate on any holiday table, and everyone will definitely like it.

To prepare the Sunflower salad with a traditional composition, take the following products:

  • 300 g chicken fillet
  • 200 g pickled mushrooms
  • 3 eggs
  • 1 can canned corn
  • 1 can of black olives
  • 2 carrots
  • chips packaging
  • greenery
  • mayonnaise

Chicken meat with mushrooms is considered the most win-win option in cooking. Even if you get a little tricky with the proportions, this component will save the salad.

The preparation of the classic “Sunflower” can be divided into the following stages:

  1. Boil eggs and carrots, grate on a coarse grater.
  2. Cut the meat into small cube-shaped pieces and fry in vegetable oil. In time it is about 10-15 minutes.
  3. Before removing the pan from the heat, salt and pepper the meat.
  4. Cut the onion into half rings and the mushrooms into small cubes.
  5. Take a wide dish and lay out the first layer - chicken.
  6. The second layer is carrots.
  7. The third layer is mushrooms.
  8. The fourth layer is eggs with onions.
  9. The fifth layer is corn.
  10. Each layer should be greased with mayonnaise and add a little salt.
  11. Draw a mayonnaise net on top of the corn and put an olive in each square.
  12. Place chips in a circle.

You can also use fried mushrooms in this recipe, but it will take a little longer.

This salad is a little reminiscent of Olivier in taste, since it also contains potatoes and cucumbers. But the remaining components add variety, the dish turns out to be both classic and original.

To prepare the salad, you need to take the following products:

  • 300 g potatoes
  • 250 g canned corn
  • 30 g chips
  • 3 eggs
  • 1 onion
  • 3 pickled cucumbers
  • 1 can cod liver
  • dill mayonnaise

The cooking process is described in more detail in the video.

Usually champignons are used to prepare salads, but this recipe requires other mushrooms - honey mushrooms. The cheese also needs a special kind. These seemingly insignificant little things significantly affect the taste of the salad.

Products for cooking:

  • 300 g chicken fillet
  • 250 g fresh honey mushrooms
  • 150 g Gouda cheese
  • 9 small pickled cucumbers
  • 4 chicken eggs
  • 1 pack of chips
  • 1 can pitted olives
  • 1-2 onions
  • 1 bunch of lettuce
  • mayonnaise and sunflower oil

This variety of “Sunflower” is prepared as follows:

  1. Fry chicken meat in a frying pan, cool, cut into small cubes.
  2. Chop the onion and fry.
  3. First boil the mushrooms, then fry them too.
  4. Hard boil the eggs, cool, cut into small cubes.
  5. Cut the cucumbers into slices.
  6. Grate the cheese on a fine grater.
  7. Lay out the layers in the following order: chicken, onions, mushrooms, eggs, cucumbers.
  8. Thoroughly coat all layers, except chicken and mushroom, with mayonnaise.
  9. Sprinkle the salad with grated cheese.
  10. Garnish with chips, olives and shredded lettuce.

The salad turns out tasty and beautiful. Bon appetit!

A simple and satisfying salad that guests will immediately fill up on. But they will still ask for more.

The components are:

  • 300 g ham
  • 200 g champignons
  • 200 g hard cheese
  • 100 g green peas
  • 100 g canned beans
  • salt and mayonnaise
  • chips

This salad is notable for the fact that it does not contain a single vegetable, only legumes. But still the taste is very varied and rich. For spiciness, you can add a clove of garlic.

This salad is prepared like this:

  1. Cut the ham into small cubes.
  2. Open the can of beans and drain the liquid. It is better to use white beans.
  3. Hard boil the eggs, chop finely.
  4. Place the layers in the following order: ham, beans, eggs, mushrooms, cheese.
  5. Grease each layer except the last with mayonnaise.
  6. Sprinkle peas on top of the salad and place chips on the sides.

Salad ready. For additional serving, you can use mushrooms and cherry tomatoes.

This recipe uses crab meat instead of chicken. The taste turns out to be more interesting and non-trivial.

Salad components:

  • 300 g mushrooms
  • 200 g crab sticks
  • 4 eggs
  • 3 medium sized potatoes
  • 1 cucumber
  • processed cheese
  • chips
  • olives
  • mayonnaise

This recipe uses chicken liver rather than fillet. The finished salad has a more extravagant taste.

To prepare you need the following food set:

  • 300 g chicken liver
  • 300 g fresh champignons
  • 260 g olives
  • 200 g canned corn
  • 100 hard cheese
  • 1 onion
  • 2 chicken eggs
  • 85 g chips
  • 30 ml vegetable oil
  • purified water
  • salt and mayonnaise - to taste

Sunflower salad with chicken liver is prepared in this order:

  1. Boil hard-boiled eggs, peel, cool, and cut into cubes.
  2. Cut the liver into small pieces.
  3. Chop the onion and fry it in a frying pan using sunflower oil. Then add water and liver, simmer for several minutes.
  4. Chop the mushrooms. Fry them in vegetable oil until tender, cool.
  5. Open the cans of corn and olives and drain the excess liquid. It is convenient to use a colander for this purpose.
  6. Grate the cheese on a coarse grater.
  7. Start laying out layers: liver with onions, mushrooms, eggs, cheese.
  8. Grease each layer with mayonnaise.
  9. The salad is sprinkled with corn on top and chips are placed on the sides. Olives serve as an additional serving.

In order for the salad to soak well, you need to cover it with plastic wrap and let it sit for about an hour in the refrigerator.

The salad turns out light and pleasant to the taste.

Components:

  • 100 g cheese
  • 100 g prunes
  • 100 g meat
  • 1 onion
  • 2 eggs
  • 2 potatoes
  • 4 champignons

The process of preparing this salad is described in detail in the video.

Sunflower salad with mushrooms and ham

A very rich salad consisting of many components.

Compound:

  • 500 g mushrooms
  • 250 g ham
  • 200 g olives
  • 150 g mayonnaise
  • 1 tomato
  • 1 carrot
  • 1 onion
  • 4 eggs
  • chips

Salad preparation algorithm:

  1. Chop the onion with a knife and the carrots on a grater. Fry the vegetables in a frying pan, cool, and place in the first layer.
  2. Cut the ham into cubes, this will be the second layer.
  3. Cut the tomatoes into cubes or thin slices and place on top of the ham.
  4. Grate the eggs, this is the fourth layer.
  5. Each layer, except the last one (corn), must be greased with mayonnaise.
  6. Cut the olives into 4 pieces each and decorate the surface with them.

The salad should sit in the refrigerator for a bit. Before serving, it is decorated with chips.

A simple recipe that requires a minimum of time and effort. The salad turns out to be very satisfying because it contains a lot of mayonnaise.

For preparation you need the following ingredients:

  • 240 g sprats
  • 200 g mayonnaise
  • 150 g hard cheese
  • 100 g canned corn
  • 50 g olives
  • 35 g chips
  • 4 eggs
  • 3 potatoes
  • 1 onion
  • vinegar and sugar

The last two components should be used in very small quantities, literally at the tip of a teaspoon. They serve only as flavoring additives and can ruin the entire dish if you overdo it.

Sprat salad “Sunflower” is prepared as follows:

  1. Boil the potatoes in their skins, peel and grate.
  2. Hard boil the eggs, separate the yolks from the whites.
  3. Finely chop the onion, sprinkle with sugar, pour in vinegar, stir. It needs to marinate for about 15 minutes.
  4. Grate the yolks on a fine grater, the whites on a coarse grater.
  5. Open a jar of sprats and mash them with a fork.
  6. Lay out the layers in the following order: egg whites, potatoes, sprats, onions, grated cheese.
  7. Each layer should be greased with mayonnaise.
  8. Sprinkle corn and grated yolk on top of the salad.

Now all that remains is to make a real sunflower out of the dish. We make petals from chips, and seeds from olives. The salad is ready, bon appetit!

The composition of this dish is rich in many components, but it is easy and pleasant to prepare.

Compound:

  • 300 g sprats in oil
  • 150 g hard cheese
  • 150 g mayonnaise
  • 70 g chips
  • 3 eggs
  • 2 carrots
  • 2 potatoes
  • 1 onion
  • 2 tbsp. spoons of black caviar
  • greens for serving

To prepare a salad with black caviar, you need to do the following:

  1. Finely chop the sprats.
  2. Grate cheese, eggs, carrots and potatoes on a coarse grater.
  3. Cut the onion into small cubes and fry in a frying pan.
  4. Lay out the layers in the following order: potatoes, carrots, onions, sprats, eggs, cheese.
  5. Each layer is smeared with mayonnaise.
  6. Garnish with chips.

The beauty of this salad is that it has double flavor. The lower part of the salad consists exclusively of vegetables, the upper part of more satisfying foods. The contrast gives amazing taste.