Ingredients:

● Chicken fillet
● Carrot
● eggs
● Pickled champignons
● Bow

Cooking:

1. Cut the chicken fillet into small pieces and fry in vegetable oil, salt. Grind the finished fillet.
2. Rinse the carrots and boil them together with the eggs. Select the eggs first, then the carrots. Peel the boiled carrots and cut into small cubes or grate on a medium grater.
3. Chop the eggs or also grate.
4. Chop the pickled champignons.
5. Peel and cut the onion into small cubes.
6. Prepare a large serving dish. Salad “Sunflower” with corn should be put in layers, smearing each layer with mayonnaise. So, put the chicken on the bottom, grease with mayonnaise, then carrots and again mayonnaise, mushrooms and mayonnaise, eggs and mayonnaise, onions and mayonnaise, and canned corn completes everything. By the way, instead of corn, you can use grated yellow cheese.
7. And now we are making a sunflower. We spread the black seeds – cut along the olive. And in a circle we lay or stick chips in the form of petals into the bottom layer of the salad. You can plant on our sunflower and ladybug. It is “sculpted” from half a cherry tomato and a few mayonnaise dots on the back.