Sunflower salad

Sunflower salad

Ingredients:

Chicken fillet (300 g)
Tinned corn (400 g)
Eggs (3 pieces)
Marinated champignons (200 g)
Carrots (200 g)
Onions
Olives (optional)
Oval chips
Mayonnaise

Preparation:

To boil carrots to readiness, to clean.
Small to cut chicken fillet.
To fry fillet on vegetable oil (about 10 minutes), to salt.
To grate carrots on small grater.
To grate eggs on small grater.
Small to cut mushrooms.
To cut onions half rings.
To lay out fillet on plate bottom, to grease with mayonnaise.
To lay out carrots, to grease with mayonnaise.
To lay out mushrooms, to grease with mayonnaise.
To lay out onions.
To lay out eggs, to grease with mayonnaise.
To lay out corn. Around to thrust chips.

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