3cupscookedthen chopped or shredded, chicken breast
¼cupfinely chopped onion
Salt and pepper to taste
2cupsfinely shredded cheddar cheese
1cupwholepitted black olives
Pringles chipsoriginal flavor
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.
Use an egg, tuna or other creamy salad of your preference and assemble it to look like a sunflower.