Chrysanthemum Salad with Chips
Striking, festive, and bright - simple, fast, and delicious! The Chrysanthemum Salad with chips will impress all your guests. It becomes a centerpiece of any table, yet it’s surprisingly easy to prepare. You can decorate almost any salad this way.
Updated : 17 November, 2025
Easy
About 45 min.
Ingredients
350 grams
Smoked chicken
200 grams
Canned corn
150 grams
Champignon
4
Eggs
3 tablespoon
Mayonnaise
Decorating
50 grams
Chips
20 grams
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use smoked chicken breast, thighs, or drumsticks. Choose large eggs - the more eggs, the richer the salad.
Step 2
Remove skin and bones from the chicken and cut it into small cubes. If the breast is large, half may be enough. Instead of smoked chicken, you may boil any chicken parts in salted water.
Step 3
Drain the mushrooms from the marinade and pat them dry. If whole, slice them. Canned mushrooms can be replaced with fresh ones sautéed in oil until golden.
Step 4
Drain the canned corn through a sieve and let it dry.
Step 5
Boil the eggs until hard-boiled, cool, and peel. Separate whites from yolks. Grate the egg whites on a medium grater; grate the yolks directly over the salad later so they stay fluffy.
Step 6
Place the chopped chicken on a serving dish. Spread a layer of mayonnaise on top. Using a piping bag makes it easier to apply.
Step 7
Add the sliced mushrooms and drizzle them with mayonnaise as well.
Step 8
Spread the corn over the mushrooms. Lightly press it down so it stays in place. Add a thin layer of mayonnaise.
Step 9
Add the grated egg whites and spread another thin layer of mayonnaise.
Step 10
Finish with finely grated egg yolks. Do not add mayo on top. Refrigerate the salad for 1 hour.
Step 11
Prepare the decoration. Choose neat, uniform chips such as Pringles. Any flavor works. For a red-tinted petal edge, dip one side of each chip lightly into paprika.
Step 12
Before serving, insert the chips into the top of the salad to form a chrysanthemum. Use plain chips for the bottom layer and paprika-tinted chips for the upper layers. Decorate the base with parsley. Serve immediately. Enjoy!
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