Sunflower Salad Recipe

Name: Sunflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken legs, skin removed; salt to taste; 1 tablespoon vegetable oil; 1 onion, minced; 3 1/2 cups minced mushrooms; 1 cup mayonnaise; 2 cloves garlic, crushed; 3 hard-boiled eggs, yolks and whites separated and grated; 1 1/4 cups grated Cheddar cheese; 1 (4.25 ounce) can pitted black olives, drained; 1 (8 ounce) bag potato chips

Servings: persons

2 chicken legs, skin removed
salt to taste
1 tablespoon vegetable oil
1 onion, minced
3 1/2 cups minced mushrooms
1 cup mayonnaise
2 cloves garlic, crushed
3 hard-boiled eggs, yolks and whites separated and grated
1 1/4 cups grated Cheddar cheese
1 (4.25 ounce) can pitted black olives, drained
1 (8 ounce) bag potato chips

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.
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.
3
Mix mayonnaise and garlic together in a bowl. Mix 1/4 cup of the mayonnaise with the chicken.
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.
5
Cut olives into 4 wedges each and place on top to resemble sunflower seeds. Refrigerate salad for 2 hours.
6
Place potato chips around the salad to resemble sunflower petals.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 chicken legs, skin removed, salt to taste, 1 tablespoon vegetable oil, 1 onion, minced, and more.

Yes, Sunflower Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sunflower Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions