"Sunflower" Chicken Salad

Cut the chicken breast into cubes, cook in a little oil until lightly browned, about 15 minutes.

At the same time, boil the carrots, when they are ready, clean them and let them cool a little.

Boil eggs, cool and peel.

Finely chop the onion and cook with boiled water for 10 minutes.

Cut the mushrooms into small pieces.

We start to assemble the salad - the first layer is the meat greased with mayonnaise.

Grate the carrot through a small grater, spread evenly over the entire surface and spread with mayonnaise.

Then the mushrooms and onions drained well of water. Grease with mayonnaise.

Then put eggs given in a small grater, distribute evenly and grease well with mayonnaise.

Drain the corn well and distribute it evenly over the salad.

Before placing the salad on the table, when serving, arrange the chips around the salad and sprinkle the greens on the edges. If you put the chips before, they will soften and it will not be so nice.

Instead of corn you can put half pitted olives, it will be beautiful, in the future I promise to add the version with olives.

Good appetite!