Sunflower Salad recipe
All Recipes SaladIngredients
- 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
Nutrition Info
- 588.8 caloriescarbohydrate: 20.6 gcholesterol: 148 mgfat: 47.3 gfiber: 2.6 gprotein: 22.3 gsaturatedFat: 12.2 gservingSize: -sodium: 625.1 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Sunflower Salad
Directions
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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.
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.
Mix mayonnaise and garlic together in a bowl. Mix 1/4 cup of the mayonnaise with the chicken.
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.
Cut olives into 4 wedges each and place on top to resemble sunflower seeds. Refrigerate salad for 2 hours.
Place potato chips around the salad to resemble sunflower petals.