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"Sunflower" salad

Boil the chicken breast in water with a little salt. Chop and sauté onions and mushrooms in a little oil. Keep on the fire until the water left by them decreases. Leave to cool. Meanwhile, prepare a mayonnaise from a boiled egg yolk and a raw one. I add to the mayonnaise and mustard and lemon juice and salt. And, of course, oil.

Finely chop (diced) the chicken breast and the 6 eggs. Mix in a bowl all the ingredients (chicken breast, eggs and mushrooms) together with 1-2 tablespoons of mayonnaise. Place on a plate and garnish with mayonnaise, corn, finely chopped dill and chips. You can "mount" the salad in layers. It's just a little harder to "build."

That is, the first layer is made of chicken breast, the second of mushrooms and the last of chopped eggs.