Chrysanthemum salad with chips and mushrooms

The invention of potato chips not only solved the lazy person's snacking problem but also unexpectedly fueled the creativity of culinary experts. It turns out that chips can be a great edible decoration! Make a simple yet beautiful layered chip salad—classic in its exquisite beauty and delicious!

Step-by-step recipe

Step 1:

Boil the chicken breast and eggs.

Step 2:

Peel the eggs and separate the whites and yolks. Grate the whites on a coarse grater and the yolks on a fine grater.

Step 3:

Cut the boiled chicken breast into cubes.

Step 4:

Spread mayonnaise on a serving platter and layer the chicken on top. Smooth it out and spread more mayonnaise on top.

Step 5:

Slice the marinated mushrooms, place them in the next layer, smooth them out and grease with mayonnaise.

Step 6:

Place a layer of canned corn, smooth it out and spread with mayonnaise.

Step 7:

Place a layer of grated cheese and spread with mayonnaise.

Step 8:

Place a layer of egg whites and smooth them out so they cover the entire surface of the salad. Spread with mayonnaise.

Step 9:

Cover the entire surface with a layer of grated egg whites.

Step 10:

Decorate the salad with chips, sticking them in a circle in three tiers to create a lush flower. Decorate the center with dill.

Cooking tips

Apply the mayonnaise in a thin mesh, then spread it out – it will lie evenly and not too thick.

Watch the shape of the salad, do not let it spread out across the dish.

To decorate the salad, use Pringles chips – they look like petals and are quite durable.

Start decorating the salad tops.