Sunflower Salad

Ingredients

• Pickled Chanterelles 5 oz
• Mayonnaise 2 tablespoons
• Onion 0 oz
• Chicken Egg 2 pieces
• Cheese Spread 0 oz
• Olives stuffed with lemon 0 oz
• Butter 0 oz
• Smoked Chicken 5 oz
• Olive Oil 1 tablespoon
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Finely chop the onion.

Step 2

Boil the eggs hard. Then cool and peel them.

Step 3

Cut the mushrooms into small cubes.

Step 4

In a skillet, melt the butter and olive oil. Sauté the mushrooms over medium heat, stirring occasionally, for 7 minutes.

Step 5

Shred the chicken into fibers.

Step 6

Add mayonnaise, season with salt, and mix.

Step 7

Place the chicken in a deep bowl, pressing it down slightly.

Step 8

Top with mushrooms and season with salt.

Step 9

Separate the egg whites from the yolks. Chop the egg whites coarsely. The yolks will not be needed.

Step 10

Place the egg whites on top of the mushrooms and season with salt.

Step 11

Dress with mayonnaise and season with black pepper.

Step 12

Grate the cheese on a fine grater.

Step 13

Spread the cheese over the eggs. Decorate the edges with chips shaped like petals.

Step 14

Garnish with halved olives on top and serve.