Sunflower salad with pickled mushrooms recipe. Sunflower salad with pickled mushrooms. Sunflower salad with fried mushrooms and smoked chicken
Good afternoon Our country, it’s no secret to anyone, is famous for a large number of holidays, and just give the Russian people a reason - and now some event is celebrated with might and main.
Of course, any table decoration includes meat, fish or vegetable and fruit salads. There are so many of them in our modern kitchen that sometimes you don’t know what to cook and how to surprise your guests.
With today's article I want to open the season of various snacks. I will select for you the most delicious, interesting and at the same time classic dishes. Well, now, we’ll talk about a beautiful, bright and original salad with Sunflower chips.
Why did I decide to start with this dish? It's very simple - I miss summer and sunny days. And such a variation of the dish fills the house with warmth and light! I like the idea of cooking and our whole family loves them, because they turn out especially tender and relatively inexpensive.
I won’t waste time, let’s start analyzing the preparation of this incredibly tasty delicacy!
This dish is striking in its originality, because it turns out to be very aesthetic and will decorate any table. Let's quickly find out how to cook it.
We will need:
- chicken breast - 300 gr.;
- mushrooms - 300 gr.;
- eggs - 5 pcs.;
- cheese - 150 gr.;
- olives - 0.5 cans;
- chips - 0.5 cans;
- mayonnaise - to taste;
- salt, ground black pepper - to taste.
Cooking method:
1. Boil chicken breast in slightly salted water, cool. Cut into small pieces.
2. Place chicken meat in a layer on a plate. We make a mesh of mayonnaise on top.
Important! Lay out the layers in such a way that there is room for the petals.
3. Finely chop the champignons and fry them in vegetable oil until cooked.
4. Lay them out in the next layer and also grease them with mayonnaise.
5. Boil the eggs, cool, peel. Separate the yolks from the whites.
6. Three egg whites on a medium grater, distributing them evenly over the mushrooms. Lubricate with mayonnaise.
7. Now grate the cheese on a fine grater, lay it in an even layer and add mayonnaise.
8. Place the salad in the refrigerator for a short time so that all layers are soaked.
9. Grate the yolks on a fine grater.
10. Just before serving, we begin to decorate our dish. Take the chips and form petals.
11. Cut the olives in half and, starting from the outer edge, lay the halves in a spiral.
12. Our beauty is ready. I think that after reading this step-by-step recipe you will not have any difficulties in preparing it.
On a note! During the cooking process, the layers can be salted or peppered to suit your taste.
Cooking with chicken and mushrooms
There are many variations of this popular dish, but chips and olives always remain the same. By the way, do you know who invented this salad? To be honest, no, although they write that an ordinary inventive housewife came up with this idea and published it on the Internet. So the appetizer went around a large audience and became a favorite at holiday tables.
We will need:
- chicken fillet (smoked) - 300 gr.;
- eggs - 3 pcs.;
- champignons - 300 gr.;
- onion - 1 pc.;
- vegetable oil - 1-2 tbsp. spoons;
- cheese - 100 gr.;
- mayonnaise - to taste;
- salt - to taste;
- chips - 15-20 pcs.;
- pitted olives - 1 can;
- cherry - 1 pc.;
- parsley - 1-2 sprigs.
Cooking method:
1. In this recipe we use smoked chicken meat, it tastes amazing. Cut the fillet into pieces, chop the onion with a knife, and grate the cheese on a medium grater.
2. Wash the champignons, dry them, cut them into thin slices.
3. Boil the eggs hard, cool, and peel. We separate the whites from the yolks. Grate the whites on a fine grater, and mash the yolks with a fork.
4. Fry the onion in vegetable oil and add champignons. Cook the mushrooms until tender, don’t forget to salt them at the end.
5. Now let’s get to the fun part, forming our product. Take a round plate and place chicken fillet on it, brush with mayonnaise.
6. Distribute champignons on top without mayonnaise, since the mushrooms will turn out juicy.
7. The next layer is egg white, coated with mayonnaise.
8. Now sprinkle everything with cheese and coat it well with mayonnaise.
On a note! Mayonnaise can be replaced with sour cream, so the dish will be less calorie.
9. The final layer is the egg yolk. Let the salad soak for half an hour.
Advice! Do not press the layers, all ingredients should lie freely. When everything is soaked, the products will be compacted the way they need to be.
11. Make a ladybug from tomatoes and olives and decorate with a sprig of parsley. Dinner is served!
How to make a salad with chips and corn
I like to make this dish using corn instead of egg yolk. Your appetizer will sparkle on the table in a new way and will be very bright and aromatic.
We will need:
- 400 gr. chicken fillet;
- 300 gr. champignons;
- 250 gr. sweet canned corn;
- 3 eggs;
- 1 carrot;
- 1 PC. Luke;
- 300 gr. mayonnaise;
- olives for decoration.
On a note! Instead of chicken fillet, you can use crab sticks. You will get an awesome option. Because the combination is very interesting.
Cooking method:
1. Boil the chicken fillet in advance, fry the carrots and onions along with the mushrooms.
2. Lay out the components of the dish in layers:
- chicken fillet, cut into pieces;
- mushrooms with onions and carrots;
- eggs, grated in advance on a medium grater;
- corn;
Important! Be sure to generously coat all layers with mayonnaise.
3. Put the food in the refrigerator and let it soak. We lay out the chips as petals, and the olives as seeds. Or you can do without olives altogether, garnish with herbs and tomatoes, do it to your taste!!
Step-by-step recipe for cod liver
Salad with cod liver is quite a filling and high-calorie dish, but very exquisite in taste. And this option turns out to be very useful, since fish liver contains a lot of vitamins that our body needs.
We will need:
- Cod liver - 400 gr.;
- Potatoes - 300 gr.;
- Egg - 5-6 pcs.;
- Onion - 1-2 pcs.;
- Mayonnaise - 200 gr.;
- Olives - 100 gr.;
- Chips - 50-70 gr.;
- Salt - 1 pinch;
- Pepper - 1 pinch
- Butter - 50 gr..
Cooking method:
1. Peel the onion and cut into small cubes. Fry in butter until translucent.
2. Boil the potatoes in their skins, cool, peel, and grate on a coarse grater. Place it on the bottom of a deep plate and add salt.
On a note! This cooking method can use chopped rather than grated vegetables. .
3. Spread mayonnaise on top, pressing firmly with a spoon.
4. Spread the onion over the entire surface and also coat with mayonnaise.
5. Mash the cod liver with a fork, first removing excess oil. Lay out in an even layer and soak in mayonnaise.
6. Boil the eggs for 10 minutes. Cool and peel. Separate the yolks from the whites and grate. Separately, first lay out the mayonnaise whites, then the yolks.
7. The top layer can be greased with mayonnaise at will, or not. Cut the pitted olives in half and place on top. Before serving, decorate the dish with chips, making petals out of them.
Appetizer recipe without mushrooms
The following recipe has a classic design, but with its own nuances and amendments. Instead of chicken, we will use duck meat, and we will exclude mushrooms altogether, but we will add pickled cucumber. This cooking method is the most common in our family, since my husband does not like food with mushrooms.
We will need:
- 400 gr. duck meat;
- 1 carrot;
- 100 gr. leeks;
- 2 eggs;
- 1-2 pickled cucumbers;
- 100-150 gr. hard cheese;
- 0.5 cans of canned corn;
- 0.5 cans of pitted olives;
- 200 gr. mayonnaise;
- oval chips for decoration.
Cooking method:
1. Boil duck meat and add salt. Cut into strips.
2. Lubricate the meat with mayonnaise. Peel the carrots and grate on a coarse grater. Place on a dish on top of the duck and also coat with mayonnaise.
3. Cut the pickled cucumber into strips and place it on top of the carrots and, as usual, don’t forget about mayonnaise.
4. Grate the cheese on a coarse grater over the cucumber. Cut the leeks into rings and place on the cheese. Generously coat everything with mayonnaise.
5. Grate the boiled eggs on a medium grater. Place on top of the onion, coat the layer with mayonnaise.
6. Place corn kernels over the entire surface of the dish. Cut the green part of the leek into pieces and place around the plate.
Video on how to cook Sunflower
Of course, I found the best video recipe for making this delicious snack for you. Cook with pleasure.
It is difficult to say who and when came up with the idea that is well known and popular to many. Sunflower salad with chips, as well as which of all the recipes for its preparation is original. And believe me, there are many recipes, as well as options for decorating it. It is prepared with cheese, canned corn, pickled and fried champignons, carrots, and olives. The composition and order of laying out the layers differs in different recipes.
Today I want to offer you my version of the Sunflower salad based on boiled chicken breast and fried champignons. Unlike, this option is more satisfying and not so spicy. To prepare Sunflower salad with chips, chicken and mushrooms you only need one hour of time.
Ingredients:
- Chicken fillet – 200 gr.,
- Onions - half an onion,
- Eggs – 3 pcs.,
- Chips – 1 pack (50-70 gr.),
- Black olives (pitted) – 1 jar (340-400 gr.)
- Champignons – 200 gr.,
- Mayonnaise,
- Sunflower oil,
- Salt.
Sunflower salad - recipe
Boil eggs and chicken breast. Peel and cut the onion into small cubes.
Cut the chicken breast into small pieces.
Peel the eggs, separate the whites from the yolks. Using a fine grater, grate the yolks into crumbs.
Grate the whites on a medium grater.
Wash and cut the mushrooms.
Place them in the pan. Add some salt. Fry in sunflower oil for 10 minutes.
Place the fried mushrooms on a plate. To lay out the layered Sunflower salad, prepare a flat dish. Place chicken fillet pieces on a plate.
Sprinkle them with chopped onion.
Make a mesh out of mayonnaise.
Add fried champignons.
Pour mayonnaise over the salad again.
The next layer is a layer of grated boiled proteins. This layer of salad can be lightly salted.
Sprinkle the salad with yolk crumbs.
The base of the salad is ready, now the most interesting part is its decoration. There are a lot of options here. Cut the pitted olives into two halves lengthwise. Next, cut each half in half again. By the way, I used to decorate with such halves before.
The resulting “seeds” can now be used to decorate the salad. Place half an olive in the center of the salad. Next, place quartered olives in rows in a circle until the very bottom of the salad. You can decorate the salad a little differently. The top of the salad is decorated with canned corn, and two or three rows of olives are laid out.
And if you really need to quickly make a salad, then black olives are simply cut into small pieces and randomly sprinkled on the salad. The salad takes on a no less beautiful appearance, with rows of olives laid out, between which there is a mesh of mayonnaise. If you have time and desire, be sure to make bees or ladybugs from vegetables for the salad. Guests will be amazed by your imagination and culinary creativity.
Sunflower salad. Photo
The find of one imaginative housewife is the Sunflower salad - a multi-layered appetizer with a cute interpretation. The vastness of the World Wide Web offers more than one version of a flower-shaped dish. Most of the ingredients can be safely selected to suit your taste, keeping the same chips resembling petals and olives symbolizing sunflower seeds. It is best to use Pringles chips or any other chips with neat edges for Sunflower salad. This salad will decorate any holiday, be it New Year or Birthday. We will prepare Sunflower salad with chicken and mushrooms; for this we need a large white round plate, the simplest ingredients and a good mood.
Taste Info Holiday salads / Chicken salads / Mushroom salads
Ingredients
- chicken fillet – 300-350 g;
- champignons – 100-150 g;
- eggs – 2-3 pcs.;
- cheese (necessarily hard varieties) – 100-120 g;
- mayonnaise – 100 g;
- vegetable oil – 1 tbsp. l.;
- olives – 10-15 pcs.;
- chips - 17-30 plates.
How to cook Sunflower salad with chicken
1. To form/assemble the salad, boil the poultry meat in advance, fry chopped mushrooms with spices in vegetable oil, grate the cheese with medium-sized shavings, and cut the olives into quarters. It is convenient to use pitted olives here. Also, after boiling hard-boiled eggs, remove the yolk and grate or finely chop the white. 
2. Choose a flat plate with a wide side, place cubes of chicken fillet in the center, grease with mayonnaise. 
3. Then distribute the fried champignons evenly. At this stage, you can do without mayonnaise, since the mushroom sauté is already quite juicy due to the oil. 
4. Next, sprinkle with cheese shavings and go over with mayonnaise. 
5. Cover the cheese on all sides with grated egg white and grease it once again. 
6. Cover the wet layer with yolk crumbs - the base is ready! 
7. Now we begin to decorate, justifying the name of the dish. Along the side of the plate, slightly piercing the salad mound, insert potato slices - Sunflower petals. If desired, we lay out a single or double “frill”. The last element - quarters of olives - “seeds” - are placed around the circumference. 
Place the Sunflower salad in the refrigerator for 30-60 minutes for final soaking. 
To surprise guests with holiday dishes, you don’t have to decorate them. There are dishes that themselves will decorate the table. Sunflower salad with chicken, mushrooms and chips is not only tasty and aromatic, but also stunningly beautiful. It is decorated with large bright chips and pitted olives.
To make the salad juicy, prepare it from boiled chicken thighs and fried champignons. For satiety, add hard cheese, mayonnaise and chicken eggs. We assemble the festive salad in layers.
Step-by-step recipe for Sunflower salad with chicken and mushrooms
Ingredients for 5 servings:
- Chicken thighs – 2 pcs.;
- Chips (in a tube) – 13 pcs.;
- Olives (large) – 1 can;
- Fresh champignons – 200 g;
- Chicken eggs – 3 pcs.;
- Hard cheese – 80 g;
- Mayonnaise – 150-170 g;
- Vegetable oil – 3 tbsp. l.;
- Bay leaf – 1 leaf;
- Salt.
Cooking time: 1 hour 10 minutes.
Preparing Sunflower salad with chips
1. Boil chicken thighs with skin in water with bay leaf and salt for 30 minutes. Remove from the broth and cool. Boil the eggs in water for 7-9 minutes, cool. We reserve the broth and use it to make mashed potatoes and sauces.
2. Remove the skin from the prepared thighs. Remove the meat from the bones and cut into medium-sized cubes. Chicken breast becomes dry after cooking, so it is better to use thighs for salads.
3. Wash the champignons thoroughly with a sponge, cut each mushroom into 2 halves and chop into thin slices.
4. Place the mushrooms in hot oil, add salt and fry at medium temperature, stirring until the liquid has evaporated and the slices are slightly browned. Place on a plate, pressing lightly with a spoon so that the oil remains in the pan. Let cool.
5. Place the prepared chicken thigh cubes in the middle of the plate. Distribute in a layer of equal thickness, forming a circle. It is better to take a plate with a diameter of 24 cm.
6. Cut off the corner of the mayonnaise pack on the other side of the cap a little and distribute it in the form of a grid. This makes it easier to apply mayonnaise and the layers will be well saturated. We make a mesh on the chicken, add fried mushrooms on top and again make a mesh from mayonnaise.
7. Divide the prepared eggs into whites and yolks. Coarsely grate the whites and place them on the champignons. We supplement with mayonnaise mesh.
8. Grate hard Tilsiter cheese (you can use any cheese you like) on a coarse grater, distribute evenly on the whites and pour over thin mayonnaise.
9. Coarsely grate the remaining yolks and carefully distribute them over the cheese. We remove the remaining food from the sides of the plate.
11. Remove the olives from the jar onto a plate, pour in a small amount of oil and mix. This way they will retain their shine. Cut in half and arrange the halves into diamond shapes. Place the finished dish in the refrigerator for 1 hour.
12. In an hour, all layers will be saturated with mayonnaise and become juicy. We place large chips next to each other in a circle of plates and the beautiful Sunflower salad is ready. We only use chips in a tube, which keeps them whole. We immediately serve the dish on the festive table.
Cooking tips:
- Champignons can be replaced with oyster mushrooms or wild mushrooms, which will add a stunning aroma to the dish. Among wild mushrooms, honey mushrooms, saffron milk caps or chanterelles are perfect.
- To prepare, you can use chicken breast, which, for juiciness, is first marinated in mayonnaise with garlic, and then quickly fried in oil.
