Sunflower Salad

Ingredients

Chicken (breast) 300 g

Canned corn 400 g

Eggs 3

Marinated mushrooms 200 g

Carrots 200 g

Onions

Olives

Chips

Salt

Mayonnaise

Vegetable oil

Boil the carrots until tender, cool, and peel. Finely chop the chicken fillet, fry in vegetable oil until tender (about 10 minutes), season with salt. Finely grate the carrots and eggs. Finely chop the mushrooms. Cut the onion into half rings (if using onions, finely chop them, soak them in boiling water for 10 minutes, then drain).

 Next, layer the salad (spread each layer with mayonnaise):

1. Fillet

2. Carrots

3. Mushrooms

4. Onions

5. Eggs

Place corn on top of the eggs. Stir in chips around the edges. Alternatively, garnish the salad with olive halves.

Enjoy!