Recipe of the Day - Sunflower Salad

Submitted by: admin


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


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.

This is what every recipe page looks like on No Nonsense Recipes. Notice anything missing? We don't show ads or spam you with photos or long-winded stories to try and boost our search engine rankings. We just show you the recipe, because that's what you came for, isn't it?

Enjoy the full features of No Nonsense Recipes free for 30 days, then it's only $19 per year for unlimited access.