Sunflower Salad

Name: Sunflower Salad
Cook time: 20 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 2 chicken legs, skin removed; salt to taste; 1 tablespoon vegetable oil; 1 onion, minced; 3\u2009½ cups minced mushrooms; 1 cup mayonnaise; 2 cloves garlic, crushed; 3 hard-boiled eggs, yolks and whites separated and grated; 1\u2009¼ cups grated Cheddar cheese; 1 (4.25 ounce) can pitted black olives, drained; 1 (8 ounce) bag potato chips

This eye-catching Russian layered chicken and mushroom salad is perfect for any party or buffet. The salad is decorated to look like a sunflower, hence the name.

INGRIDIENT

2 chicken legs, skin removed

salt to taste

1 tablespoon vegetable oil

1 onion, minced

3 ½ cups minced mushrooms

1 cup mayonnaise

2 cloves garlic, crushed

3 hard-boiled eggs, yolks and whites separated and grated

1 ¼ cups grated Cheddar cheese

1 (4.25 ounce) can pitted black olives, drained

1 (8 ounce) bag potato chips

DIRECTION

Step: 1

Place chicken legs into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink at the bone, 15 to 20 minutes. Drain and let cool. Shred chicken meat and season with salt.

Step: 2

Heat oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes. Add mushrooms and cook until soft, 5 to 8 minutes.

Step: 3

Mix mayonnaise and garlic together in a bowl. Mix 1/4 cup of the mayonnaise with the chicken.

Step: 4

Spread chicken-mayonnaise mixture in the shape of a disk on a serving plate. Cover with onion-mushroom mixture and 1/4 cup of mayonnaise. Add grated egg whites and 1/4 cup of mayonnaise. Sprinkle Cheddar cheese on top; cover with remaining mayonnaise. Sprinkle grated egg yolks evenly over the top.

Step: 5

Cut olives into 4 wedges each and place on top to resemble sunflower seeds. Refrigerate salad for 2 hours.

Step: 6

Place potato chips around the salad to resemble sunflower petals.