Sunflower salad with chips - 10 step by step recipes

Sunflower salad with chips is one of the most popular salads with original design. Bright, colorful and very tasty - this salad is a frequent guest on holiday tables not only in Russia, Belarus and Ukraine, it is also popular in Poland, Slovakia and Slovenia. But few people know how varied the cooking options for this salad are. We present to your attention a unique selection of 10 classic step-by-step recipes with photos. Make your festive table truly bright and unforgettable!

Classic recipe for "Sunflower" salad with chips, chicken and mushrooms

Try this wonderful salad following the classic recipe, which became the progenitor of a great many variations of this unusual salad! A delicate combination of chicken, eggs and mayonnaise goes well with sweet corn and savory crispy chips. Unforgettably!

Servings: 6-8

Cooking time: 1.5 hours

• 
  Wash the carrots in cold water, put in a small saucepan, cover with water so that it completely covers the vegetable and boil until soft. Everything about everything will take you from 40 minutes to 1 hour.
• 
  Rinse the fillet under running water, dry it a little with paper towels, and then cut into small pieces (no more than 1 centimeter). Fry the fillet in a small amount of vegetable oil until cooked through.
• 
  Peel the boiled carrots and grate with a very fine grater.
• 
  Put the eggs in a saucepan, fill with water so that it completely covers them. Put the pan on the fire and boil until tender for 10 minutes, after the eggs are cooked, immerse them briefly in cold water. Thanks to this trick, the shell will easily separate from the boiled egg. Grate the peeled eggs on a fine grater together with the yolk.
• 
  Rinse and dry the champignons. Cut into small pieces or thin plates and fry until cooked in a pan with the addition of odorless vegetable oil. Cool it down.
• 
  Peel the onions, rinse with water and cut into thin half rings. Transfer the chopped onion to a deep bowl and cover with boiling water for 5-10 minutes. This is done in order to remove the pungent bitterness and not upset the flavor balance in the salad. Drain the water.
• 
  We begin to collect the salad. It will look most advantageous on a large and flat plate. The first layer is fried chicken fillet. Pour the mayonnaise mesh over the meat (you can gently spread the mesh with a spoon or knife).
• 
  The second layer is boiled carrots, which will also need to be covered with a mayonnaise net.
• 
  Then comes a layer of fried champignons covered with a net of mayonnaise and a layer of onions, also drizzled with mayonnaise.
• 
  Put grated eggs on the onion, then mayonnaise and canned corn again.Form a "pile" of corn.
• 
  Our unusual salad is almost ready, but the most important thing remains - decoration. To do this, cut the olives in half and place them on top of the corn, imitating sunflower seeds. Garnish the sides with round, thin chips (this is most practical just before serving to keep the chips crisp). Lays brand chips are best suited for this purpose, they are strong and hold their shape longer without getting wet. Wash the cherry tomatoes and cut them in half. From slices of olive, make a head and spots for a ladybug, you can fix them on a tomato using mayonnaise. Refrigerate the salad for a few hours to soak, then serve.

Enjoy your meal!

Beautiful and delicious "Sunflower" with chips and corn

The "Sunflower" salad will look very advantageous and original on any festive table. Bright and unusual, it attracts curious glances from the very first minutes. Even the most inexperienced hostess can cook this delicious dish: everything is very simple, fast, understandable.

Ingredients:

• Corn - 1 can.
• Chicken (fillet) - 300-350 g.
• Olives - 100 g.
• Champignons - 1 can.
• Chicken eggs - 3 pcs.
• Round chips - 1 pack.
• Mayonnaise - 1 pack.
• Carrots - 1-2 pcs. medium size.
• Bulb onions - 1 pc.

Cooking process:

1. Rinse the chicken fillet under running water and place in a small saucepan. Pour cold water over the meat so that it completely covers it. Bring the contents of the saucepan to a boil, remove the foam and season with salt to taste. Boil the fillets until tender (about 30-40 minutes), then drain and let the meat cool. When the fillet is completely cooled, cut it into small pieces using a kitchen knife (you can not cut the meat, but disassemble it with your hands into fibers). If you are not very fond of boiled meat, then you do not need to boil the fillet, but fry it in a pan.
2. Wash the carrots to remove any sand and dirt and cook until cooked in a saucepan with a little water. It will take you about 30 minutes to cook the carrots. After it is completely cooked, you need to cool it and peel it. Grate boiled carrots on a medium-sized grater.
3. Eggs need to be boiled hard-boiled (10 minutes in boiling water), and then cooled by transferring them to a container of cold water. Peel chicken eggs and also grate on a medium grater.
4. Drain the champignons and cut them into thin slices or small cubes.
5. Peel the onions, rinse under the tap and chop finely. Pour the chopped onion with boiling water for 5-10 minutes so that all the bitterness comes out of it.
6. Cut the olives in half - we will need them to decorate the salad.
7. So, it's time to start assembling the "Sunflower". This is a layered salad, so we will lay out all the prepared ingredients in turn and in a certain order. First, put the chopped chicken fillet on the dish, and then pour it generously with the mayonnaise net.
8. The second layer is grated carrots, also watered with a net of mayonnaise.
9. Put the mushrooms on the carrots and pour them with mayonnaise on top.
10. The fourth layer consists of onions (drain them well before adding to the salad) and grated eggs. Next, all this needs to be covered with mayonnaise.
11. Now you need to give the salad a sunflower look. To do this, drain the corn jar completely and spread the corn kernels so that they completely cover the entire salad. Randomly add halves (or quarters) of canned olives on top to make our salad look even more like a sunflower flower. Now, around the entire circumference of the shape (and the shape must be round), insert the chips (although it is best to stick the chips into the salad right before serving, so that they do not have time to get wet). Refrigerate the salad for a few hours to soak.

Enjoy your meal!

Sunflower salad with chips without mushrooms

Try this tender and light salad with a subtle cheese flavor. Its difference from the classic recipe is that instead of a layer of mushrooms, a layer of grated cheese is used. It is this change that gives this version of the salad a creamy tenderness.

Ingredients:

• Round chips (Lace type) - ½ pack.
• Chicken fillet - 280 g.
• Cream cheese - 120 g.
• Canned olives - 100 g.
• Vinegar (9%) - 20 ml.
• Onions - 1 pc.
• Chicken eggs - 5-6 pcs.
• Mayonnaise - 1 pack.
• Table salt - to taste.

Cooking process:

1. Boil the eggs in boiling water for 10 minutes (hard boiled). Then refrigerate them by holding them in a container of very cold water. After such procedures, the shell will not stick to the egg, and you can easily peel it. Separate the boiled whites from the yolks and grate separately on a fine grater.
2. Rinse the fillets under running water and place in a saucepan. Pour water over the fillet so that it covers more than 2 fingers. Place a saucepan on a fire and bring the water to a boil. When the water starts to boil, remove the formed foam from its surface and salt. Reduce heat and cook chicken until tender. When the meat is done, drain and cool the fillets. After the chicken has cooled to a comfortable temperature, cut it into small pieces with a knife (you can also simply disassemble the fillet into fibers with your hands, so the salad will turn out even more tender).
3. Peel the onion and cut in half. Now you need to try to cut each of the halves into the smallest possible cube. Transfer the chopped onion to a deep bowl. Add 20 milliliters of vinegar and 100 milliliters of water to the onion. Leave the onion in the resulting marinade for about 30 minutes. After the specified time, remove the onion from the marinade and squeeze it well. Grate hard cheese on a coarse grater. Drain the olives and cut each olive in half.
4. Take a round plate and place a layer of chopped chicken fillet on top of it. Spread a good layer of mayonnaise on the meat.
5. Put the pickled onion on top of the fillet layer and pour over it with a net of mayonnaise.
6. Put the grated chicken protein in a third layer, and then again a layer of mayonnaise.
7. Put grated cheese on the squirrels and coat this layer with mayonnaise.
8. The last layer is to lay out the grated chicken yolk. It should be laid out in such a way as to completely cover the entire salad.
9. To make our dish look even more like a sunflower flower, spread the halves of olives on top of the chicken yolk, which will look like sunflower seeds. Now you need to let the salad steep in the refrigerator for several hours so that the layers have time to properly soak. Last but not least, we need to decorate our flower with potato petals.

A delicious and beautiful salad is ready! Bon Appetit!

How to prepare a "Sunflower" salad with chips and smoked chicken?

Try this wonderful salad with a rich and rich flavor. Delicate and satisfying, it will certainly appeal to you and your guests. The salad does not require a lot of time for its preparation, but you will get the maximum pleasure.

Ingredients:

• Smoked chicken - 0.3 kg.
• Bulb onions - 1 pc.
• Eggs - 5 pcs.
• Fresh champignons - 0.3 kg.
• Sunflower seeds - 0.1 kg.
• Mayonnaise - 1 pack.
• Olives - 15 pcs.
• Chips - 1 pack.

Cooking process:

1. Chicken meat needs to be peeled from the skin, because it is too oily, which will negatively affect the taste of the salad. Cut the smoked chicken into small cubes.
2. Peel the onions and chop finely. Fry the onions over medium heat for 1-2 minutes in a little sunflower oil. Then add a little water and simmer the onions until they are translucent. Turn off the stove and transfer the onions to a plate to cool.
3. Wash the mushrooms under running water, and then cut into small plates or pieces. Fry the mushrooms until tender in the same pan where the onions were stewed.
4. Simultaneously with the preparation of the onions and mushrooms, boil 5 chicken eggs hard-boiled.After boiling, dip the cooked eggs briefly in very cold water. This will help ease the cleaning process. Disassemble the peeled eggs into whites and yolks, and grate each ingredient separately on a medium grater.
5. Remove the olives from the jar by draining the excess juice. Cut each olive in half.
6. Well, all the ingredients are ready, it's time to combine them in an appetizing salad. First, place a layer of smoked chicken on a plate, which must be covered with a mayonnaise mesh on top.
7. Put the stewed onion in the second layer (you can smear it with mayonnaise on top, or you can leave it as it is, because the onion turned out to be quite wet anyway).
8. Mushrooms come in the third layer. Don't forget to drizzle some mayonnaise on top.
9. The fourth layer consists of sunflower seeds. Sprinkle them in a thin layer on top of the mushrooms and add some mayonnaise.
10. On top of the seeds is a layer of grated chicken protein. Top with mayonnaise mesh.
11. On top is a layer of grated chicken yolk. We have almost got a sunflower. It remains to add halves of olives on top and draw thin strips of mayonnaise between them.
12. It remains only to add the petals from the chips to our flower, but do not rush. First, let the salad soak in the cold for at least 3-4 hours. You need to decorate "Sunflower" with chips just before serving.

Bon Appetit!

Step-by-step recipe for making "Sunflower" salad with cod liver

Cod liver is an incredibly healthy product. In addition to being a natural source of saturated acids such as Omega-3, cod liver is also rich in vitamins A, D, K. The salad using this product turns out to be very tasty and tender, and an interesting serving will help it to be in the center of your guests' attention. ...

Ingredients:

• Cod liver - 2 cans (200 g each).
• Olives - 110 g.
• Mayonnaise to taste.
• Chips - 1 pack.
• Potatoes - 4 pcs.
• Eggs - 5 pcs.
• Ground black pepper - on the tip of a knife.
• Salt to taste.
• Onions - 1-2 pcs.

Cooking process:

1. Rinse the potatoes under running water and boil in uniforms until cooked, cool and grate on a coarse grater.
2. Cook the eggs hard-boiled in boiling water for 10 minutes. Chill in very cold water, peel and separate the yolks from the whites. Rub the whites separately from the yolks with a coarse grater.
3. Peel the onions, cut into small cubes, and then fry a little in a little oil with the addition of ground pepper. Be careful not to fry the onion, it should remain transparent.
4. Transfer the cod to a plate, be sure to drain the oil and mash the liver with a fork.
5. Remove the olives from the jar, after draining the water, and cut into two halves.
6. Take a large round dish and place the grated potatoes on top of it. Cover the potatoes with a fine mesh of mayonnaise on top.
7. The second layer is fried onions (drain the excess oil), covered with a thin layer of mayonnaise.
8. The third layer consists of mashed cod liver, smeared on top with a thin layer of mayonnaise.
9. Lay out the coarsely grated egg yolk in the fourth layer. Drizzle with a little mayonnaise (you can smudge it).
10. The fifth layer is egg whites, grated on a coarse grater. Draw a fairly thick mesh of mayonnaise on top. Place half an olive in each cell. Now you need to put the salad in the refrigerator for several hours so that all layers have time to be properly soaked in mayonnaise. Before serving our salad on the table, place the chips in a circle, which will imitate sunflower petals.

Enjoy your meal!

The classic recipe for "Sunflower" salad with seeds

This option is one of the most interesting among the wide variety of Sunflower salads. Thanks to the sunflower seeds included in the composition, the salad is the most true to its name. Surprise your guests with our recipe for this delicious snack!

Ingredients:

• Onion - 1 head.
• Chicken (smoked breast) - 300 g.
• Sunflower seeds - 40 g.
• Champignons - 1 can.
• Chips - 50 g.
• Carrots - 1 pc.
• Mayonnaise to taste.
• Odorless sunflower oil - to taste.

Cooking process:

1. The preparation of this salad is quite simple. First, peel the carrots and grate them on a coarse grater.
2. Then peel the onion and cut it into small cubes.
3. Open the jar of canned mushrooms and gently drain the water. Remove the mushrooms and cut them into small pieces.
4. Heat the pan properly. Pour some sunflower oil on the hot surface of the pan, and then add the onion and mushroom pieces. Fry both ingredients for 5-7 minutes over medium heat (be careful not to burn the onions). Transfer to a plate to cool the sautéed onions and mushrooms.
5. Add a little more oil to the pan where the mushrooms and onions were fried and fry the carrots grated on a coarse grater.
6. The smoked chicken breast should be cut into fairly small pieces.
7. Now you can start collecting the salad. Take a salad bowl or large plate and place the sliced ​​meat in the first layer. Make a net of mayonnaise on top.
8. Place the fried mushrooms and onions on top of the chicken. Top with a little mayonnaise.
9. Place the carrots on top of the mushrooms and onions.
10. The last layer is to put the fried sunflower seeds.
11. Put the salad in the refrigerator so that it has time to soak (for 1-2 hours), and right before serving, decorate the salad in a circle with chips that will represent sunflower petals.

Bon Appetit!

"Sunflower" with chips and caviar on the festive table

Sunflower salad never goes unnoticed on the festive table. This is probably why it is so popular, and the housewives do not get tired of coming up with more and more new options for its preparation. Today we want to introduce you to one of the most beautiful options for decorating this salad - the Sunflower salad with black caviar.

Ingredients:

• Champignons - 200-250 g.
• Mayonnaise to taste.
• Chicken breast - 1 pc.
• Black caviar - 1 can.
• Chicken eggs - 3 pcs.
• Onions - 1 pc. medium size.
• Vinegar - for pickling onions.
• Chips - 1 pack.

Cooking process:

1. Rinse the chicken breast and boil in boiling salted water until tender. When the meat is completely cooked, cool it and cut into small pieces. If you want the salad to be more tender, disassemble the boiled fillet into fibers.
2. Hard-boiled chicken eggs, they need to be boiled at a moderate boil for 10 minutes, then immediately immersed in very cold water for another 10 minutes. Peel the finished chicken eggs and divide into whites and yolks. Grate the proteins on a coarse grater. The yolks are fine.
3. Rinse the champignons and cut into thin slices. Fry the chopped mushrooms in a little vegetable oil until tender.
4. Peel the onions and cut into thin half rings. Pour the chopped onion with vinegar for 5-10 minutes (instead of vinegar, you can pour boiling water on the onion, which will remove the bitterness, but the taste of the finished salad will be slightly different).
5. Put the boiled chicken breast topped with mayonnaise on a round dish.
6. The second layer is to lay out the fried mushrooms, which should also be watered with a mayonnaise net.
7. The third layer is onions, and then the egg white. Pour mayonnaise over everything.
8. The last layer is the yolk grated on a fine grater. Decorate the salad with black caviar, which will mimic sunflower seeds. The finished salad should be soaked well, for this you need to put it in the refrigerator for several hours. Before serving, garnish the salad with chips that you need to stick into the salad in a circle so that it looks completely like a sunflower.

Bon appetit to you and your guests!

A simple and delicious recipe for "Sunflower" salad with chips and pineapple

Sunflower salad with pineapple amazes with its incredible combination of flavors. It turns out to be very tasty, tender and original. You will definitely love this version of everyone's favorite salad!

Ingredients:

• Chicken breast - 250-300 g.
• Onions - 1 pc.
• Pineapples - 1 can.
• Olives - 50 g.
• Mayonnaise to taste.
• Chips - 1 pack.
• Eggs - 5 pcs.
• Mushrooms (champignons) - 250 g

Cooking process:

1. Place the eggs in a saucepan, cover with water and bring to a boil. After the eggs have boiled, reduce heat to medium and simmer for 10 minutes. Then the water must be drained, and the eggs themselves must be transferred to a saucepan of cold water for 10 minutes, too.
2. Rinse the chicken and boil in salted water until cooked. Cool the finished meat and disassemble into fibers.
3. Onions must first be peeled from the husk, then rinsed under running water and cut into small pieces.
4. The same must be done with the mushrooms, only first they need to be washed and dried, and then cut into small pieces.
5. In a hot skillet with a small amount of unscented sunflower oil, fry the mushrooms and onions until cooked. Transfer to a plate until cool.
6. The cheese needs to be grated on a coarse grater.
7. Peel the eggs and grate the whites on a coarse grater. Yolks, on the contrary, need to be grated on the smallest grater.
8. Place the chicken fillet in a first layer on a round dish or in a round salad bowl. Cover the meat with a fine net of mayonnaise.
9. The second layer is fried mushrooms with onions, which also need to be sprinkled with mayonnaise on top.
10. The third layer is canned pineapple, which previously had to be cut into small squares. Top with a little mayonnaise again.
11. Place a layer of grated chicken protein on top of the pineapples, and then again a layer of mayonnaise.
12. The fifth layer is to put grated cheese, greased with a mayonnaise layer.
13. At the very end, sprinkle the whole salad with grated yolk, which will symbolize the middle of the sunflower.
14. Drain the olives and cut each olive in 2 parts. Carefully draw a grid with mayonnaise and put half an olive in each cell - these will be the seeds of our sunflower. Now put the lettuce in the cold for 4-6 hours so that all layers can be thoroughly soaked.
15. Just before serving, garnish the salad with chips that simulate sunflower petals. That's all, the original salad is ready!

Bon appetit to you and your guests!

Step-by-step recipe for "Sunflower" with crab sticks

Salads with crab sticks are distinguished by their speed of preparation. Sunflower salad with crab sticks is not only quick to cook, it is also quickly eaten, because it is incredibly tasty. And its design is just beyond praise, such a dish will definitely not go unnoticed by others.

Ingredients:

• Crab sticks - 1 pack (250 g).
• Round shaped chips - 1 pack.
• Corn - 1 can.
• Onion - 1 head.
• Mayonnaise - 1 pack.
• Salt and black pepper to taste.
• Carrots - 1 pc. medium size.
• Chicken eggs - 2 pcs.

Cooking process:

1. Peel the carrots with a vegetable peeler, and then rinse the remaining dirt under running water. Dry it a little with a paper towel and grate on a coarse grater.
2. Peel the onion, rinse in cold water and chop into small cubes.
3. Put the frying pan on high heat, and heat it properly. Add 1-2 tablespoons of refined sunflower oil and transfer the grated carrots and chopped onions to the skillet. Reduce heat and sauté vegetables until soft. Make sure that the contents of the pan do not burn by stirring the onions and carrots from time to time. When the vegetables are ready, transfer them to a plate to cool down faster.
4. Place the chicken eggs in a small saucepan and cover with water. When the water boils, reduce the heat slightly and cook the eggs for about 10 minutes. After boiling, be sure to place the hard-boiled eggs in a pot of cold water, otherwise they will be difficult to peel. When the eggs have cooled, peel and cut into small pieces.
5. Cut the previously thawed crab sticks into small cubes.
6. Put the first layer of salad in a salad bowl: half of the onion and carrot roast.Place ½ crushed eggs on top and cover everything with a fine net of mayonnaise.
7. The third layer is to add finely chopped crab sticks. Drizzle some mayonnaise on top.
8. Fourth and fifth layers: the remainder of the chopped egg, and on top is the second half of the onion and carrot fry. Spread mayonnaise on top.
9. Drain the corn and place it on top of the salad. The salad is almost ready. You need to put it in the cold to soak it for 4 hours. And when you are already serving it, garnish with chips in a circle. Sunflower salad with crab sticks is ready!

Enjoy your meal!

Sunflower salad with pickled mushrooms and olives

Diversify your holiday menu with this gorgeous, vibrant salad. The puff salad "Sunflower" will surely win the attention of your guests from the first minutes, because you must agree that its presentation is more than original. So let's get started!

Ingredients:

• Canned corn - 0.4 kg.
• Carrots - 1-2 pcs.
• Onions - 1-2 pcs.
• Chicken (fillet) - 300 g.
• Mayonnaise to taste.
• Chips - 1 pack.
• Pickled champignons - 1 can (200 g).
• Olives - 10-12 pcs. (seedless).
• Chicken eggs - 3 pcs.

Cooking process:

1. Before you start preparing this delicious salad, you need to prepare all the ingredients. The first step is to wash the carrots and boil them directly in the peel in boiling water until soft. Drain the water, peel the carrots and grate on a fine grater.
2. Then boil the eggs. Cook them hard-boiled (at least 10 minutes). Then quickly transfer the boiled eggs to a pot of very cold water. It will be easy for you to peel the eggshell from the sudden temperature drop. Grate the peeled eggs on a fine grater.
3. Rinse the meat under running water and then pat dry with a paper towel. Take a sharp knife and cut the fillets into thin strips, which are then chopped to very small pieces. Preheat a frying pan and fry the fillet pieces in it, adding a few tablespoons of odorless vegetable oil and a pinch of salt. Since the pieces are very small, they will cook through very quickly. Literally in 15 minutes.
4. Drain the marinade from the mushrooms, and cut the mushrooms themselves into small pieces, about the same size as the chicken fillet.
5. Peel the onion and chop very finely, pour the chopped onion with a glass of boiling water so that excess bitterness comes out of the vegetable. Let stand in hot water for 5-10 minutes, then drain and squeeze the onion.
6. We proceed directly to the salad itself. Place the fried fillet in the first layer at the bottom of the salad bowl. Pour it over with a fine mesh of mayonnaise.
7. The next layer is grated carrots, also covered with a layer of mayonnaise.
8. The third layer is chopped mushrooms and mayonnaise.
9. Put a layer of steamed onion on the mushrooms, not forgetting to season it with a portion of mayonnaise.
10. After the mushrooms, there is a layer of grated chicken eggs. Do not forget the net with mayonnaise on top.
11. Drain the corn and place it on top of the salad. Put the prepared salad in the refrigerator for soaking.
12. While the salad is cooling (3-4 hours), prepare the olives: cut them in half. Take the salad out of the fridge and garnish with chips to represent the petals of the sunflower. Draw a net of mayonnaise in the center and put half an olive in each cell. That's all, our salad is ready!

Enjoy your meal!