The sunflower design of this chicken salad with its bright and sunny mood has summer written all over it. Undeniably, it has stage presence and it steals the show.
Here comes the best part: you can easily cheat. And by cheat I mean substitute. Use an egg, tuna, or other creamy salad of your preference, like this seafood rice salad, and assemble it to look like a sunflower.
Don’t feel like making a salad? Get it from your deli and you’re good to go. Sometimes [in life] shortcuts are necessary. Just be careful where [in life] you cut the corners. 😉
Follow this basic recipe, or feel free to use your own favorite chicken salad recipe..
Ingredients:
- chicken breast
- celery
- onion
- sunflower seeds (optional)
- mayonnaise
- shredded cheddar cheese
- pitted black olives
- Pringles chips, original flavor
Directions:
- In a medium bowl, mix chicken, celery, onion, sunflower seeds, and mayo; season with salt and pepper.
- Place the salad in a serving bowl; layer the top evenly with the cheese.
- Put a tablespoon of mayo in a snack-size Ziploc bag. Cut a small hole in the corner of the bag. Squeeze the bag with light pressure until mayo begins to flow out. Continue to squeeze gently over the salad as you create the checkered pattern with horizontal and vertical lines (if the mayo you’re using doesn’t flow easily, mix in a few drops of milk).
- Drain the olives and cut them in half lengthwise. Place one half in the middle of each square. Refrigerate salad for at least 2 hours. Before serving, decorate with chips.
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Sunflower Chicken Salad
Ingredients
- 3 cups cooked, then chopped or shredded, chicken breast
- ¼ cup diced celery
- ¼ cup finely chopped onion
- 2 tablespoons sunflower seeds, optional
- ½ cup mayonnaise
- Salt and pepper to taste
- 2 cups finely shredded cheddar cheese
- 1 cup whole, pitted black olives
- 1 tablespoon mayonnaise
- Pringles chips, original flavor
Instructions
- In a medium bowl, mix chicken, celery, onion, sunflower seeds, and mayo; season with salt and pepper.
- Place the salad in a serving bowl; layer the top evenly with the cheese.
- Put a tablespoon of mayo in a snack-size Ziploc bag. Cut a small hole in the corner of the bag. Squeeze the bag with light pressure until mayo begins to flow out. Continue to squeeze gently over the salad as you create the checkered pattern with horizontal and vertical lines (if the mayo you’re using doesn’t flow easily, mix in a few drops of milk).
- Drain the olives and cut in half lengthwise. Place one half in the middle of each square. Refrigerate salad for at least 2 hours. Before serving, decorate with chips.
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