Classic Sunflower Salad with Chips and Chicken
Bright, filling, and so beautiful - a true home-cooking hit! Classic Sunflower Salad with chips and chicken stands out for its textures and easy prep. You can prep everything ahead and assemble right before serving. It’s festive, hearty, and a long-loved classic.
Updated : 09 January, 2026
Easy
About 45 min.
Ingredients
300 grams
Chicken fillet
300 grams
Canned champignons
150 grams
Hard cheese
60 grams
Mayonnaise
3
Eggs
2 tablespoon
Vegetable oil
to taste
Salt
Decorating
100 grams
Olive
100 grams
Chips
5 grams
Dill
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Lower the meat into boiling salted water. Simmer on low heat under a lid for about 15-20 minutes, until the chicken is tender. To check doneness, pierce it with a knife - the juices should run clear. Cool the chicken completely, then cut into small pieces.
Step 2
Drain the liquid from the canned champignons and sauté them in a skillet with vegetable oil until lightly golden. If you’re confident the mushrooms were stored properly, you may use them without sautéing - but sautéing is the safer option.
Step 3
Hard-boil the eggs, cool, and peel. Grate separately into different bowls: the whites on a coarse or medium grater, and the yolks on a fine grater.
Step 4
Grate the cheese on a coarse grater. Choose any cheese you like, as long as it’s good quality.
Step 5
For decoration, take the olives out of the jar and pat dry. Cut each olive into 4 pieces. You can also cut them in halves to save time when placing them on the salad.
Step 6
On a serving plate, spread the chicken in an even round layer. Drizzle with mayonnaise (it’s convenient to pipe it from a pastry bag or a plastic bag). Add the sautéed mushrooms and make a mayonnaise lattice again. Next layer: cheese, topped with mayonnaise. Then spread the grated egg whites with mayonnaise. The last layer before decorating is grated egg yolks - no mayonnaise needed on this layer.
Step 7
Decorate the top with olive pieces to mimic sunflower seeds. Let the salad stand at room temperature for 30 minutes. If serving later, cover and refrigerate. Insert chips around the edges; for a fuller look, place chips in two rows. Add the chips right before serving, otherwise they will soften. Enjoy!
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