Sunflower salad

    45 min

    This eye-catching Russian layered chicken and mushroom salad is perfect for any party or buffet. The salad is decorated to resemble a sunflower.

    1 person made this

    Serves: 12 

    • 2 skinless chicken legs
    • salt to taste
    • vegetable oil
    • 1 onion, finely minced
    • 300g mushrooms, minced
    • 220g mayonnaise
    • 2 cloves garlic, crushed
    • 3 hard boiled eggs
    • 150g grated cheese
    • 1 jar black olives, drained and pitted
    • potato crisps, to decorate

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

    1. Boil the chicken legs until no longer pink at the bone. Remove from heat and let cool, then shred the meat. Season with a little salt.
    2. Heat a drizzle of oil in a frying pan and fry the onion until soft. Add the mushrooms and fry until 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: Layer 1: chicken and 1/4 of the mayonnaise. Layer 2: onions and mushrooms, topped with 1/4 of the mayonnaise. Layer 3: grated egg whites and 1/4 mayonnaise. Layer 4: grated cheese, topped with remaining mayonnaise. Sprinkle the grated egg yolks evenly over the top.
    5. Cut the olives into 4 slices each and place on top to resemble sunflower seeds. Chill for 2 hours in the fridge.
    6. When ready to serve, place potato crisps around the salad to resemble sunflower petals.

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