Sunflower Salad

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

If you are using onion, it should be finely chopped and soaked in boiling water for 10 minutes, then drain the water. I decorated the salad with a ladybug made from half a cherry tomato. The head and spots on the back are olives. As an alternative, the salad can be garnished with halved olives. Enjoy your meal!

Ingredients

Chicken fillet - 10.6 oz
Canned Corn - 14.1 oz
Chicken Egg - 3 pieces
Canned Truffles - 7.1 oz
Carrot - 7.1 oz
Leek - 1 piece
Olives stuffed with lemon - to taste
Salt - a pinch
Corn Nacho Chips - to taste
Mayonnaise - 1 can
Vegetable Oil - 1 qt

Step by Step guide

Step 1

Boil the carrots until tender, then cool them down and peel.

Step 2

Finely chop the chicken fillet. In vegetable oil, fry the fillet until cooked through (about 10 minutes), and season with salt.

Step 3

Grate the carrots using a fine grater. Grate the eggs using a fine grater. Finely chop the mushrooms. Slice the onion into half rings. Place the fillet at the bottom of a plate (I used a soup plate with a diameter of 23 cm) and spread mayonnaise on top. Layer the grated carrots over the fillet and spread mayonnaise on top. Next, layer the mushrooms over the carrots and spread mayonnaise on top. Then, layer the onions over the mushrooms. Next, layer the grated eggs over the onions and spread mayonnaise on top. Finally, layer the corn over the eggs.