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
2 skinless chicken legs
salt to taste
1 onion, finely minced
300g mushrooms, minced
2 cloves garlic, crushed
3 hard boiled eggs
150g grated cheese
1 jar black olives, drained and pitted
potato crisps, to decorate
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Method Prep:15min › Cook:30min › Ready in:45min
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.
Heat a drizzle of oil in a frying pan and fry the onion until soft. Add the mushrooms and fry until soft.
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.
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.
Cut the olives into 4 slices each and place on top to resemble sunflower seeds. Chill for 2 hours in the fridge.
When ready to serve, place potato crisps around the salad to resemble sunflower petals.