Sunflower Salad

Cook the chicken breast fillet in salted water for 20 minutes from the moment it comes to a boil.

Boil the eggs for 10 minutes from the moment the water comes to a boil. Cool them down by covering with cold water.

Cut the fillet into small cubes.

Cut the mushrooms into small pieces.

Grate the cheese on a fine grater.

Grate the egg whites on a coarse grater.

Grate the egg yolks on a fine grater.

Assemble the salad. Arrange the fillet on a round serving plate and drizzle with mayonnaise.

Layer the mushrooms on top in a slightly smaller diameter circle and drizzle with mayonnaise.

Add the egg whites in an even slightly smaller circle and drizzle with mayonnaise.

Spread the cheese over the entire surface of the salad and drizzle lightly with mayonnaise.

Sprinkle the yolks on top, trying to cover the entire surface of the salad.

Cut the black olives in half lengthwise and arrange them on top of the salad to resemble sunflower seeds. Refrigerate for 4–5 hours to allow the flavors to meld.

Just before serving, arrange the chips around the edge of the plate so that they slightly overlap the salad. If you add the chips earlier, they may lose their crunch while the salad is soaking.

Optionally, you can also garnish the salad with finely chopped green onions.