Sunflower Layered Salad (Salat Soniashnyk)
If you’re looking for a showstopper that turns heads the moment it lands on the table, this Sunflower Layered Salad is exactly what you need. Tender layers of cooked chicken, marinated mushrooms, sweet corn, and grated carrot and egg are stacked high and bound with creamy mayonnaise, then crowned with glossy black olives and a ring of crispy chip “petals” to mimic a real sunflower in full bloom. It’s rich, satisfying, and genuinely fun to assemble, the kind of dish that gets photographed before anyone takes a bite.
Layered salads like this one are a beloved fixture of the Ukrainian festive table, descendants of the elaborate composed salads that became wildly popular across Eastern Europe in the twentieth century. The “Sunflower” (Soniashnyk) is a more recent, playful invention, named for Ukraine’s national flower and its endless golden fields. The decorative chip petals and olive “seeds” transform an ordinary potluck salad into edible art, which is why it shows up at birthdays, New Year’s spreads, and Sunday gatherings across the country.
The secret to getting clean, defined layers is patience and a light hand. Grate your carrots and eggs separately and keep them loose rather than packed. Spread the mayonnaise in a thin, even film, you want it to bind the layers and add moisture, not drown them. Caramelizing the onion before folding in the mushrooms deepens the savory flavor and keeps that layer from tasting raw or sharp.
Tips & Substitutions
- Chicken: Use leftover roast chicken or poached turkey breast in place of the boiled fillet. Smoked chicken adds a lovely depth.
- Mushrooms: If you can’t find marinated button mushrooms, sauté fresh cremini and finish with a splash of vinegar for that tangy note.
- Lighter version: Swap half the mayonnaise for thick Greek yogurt or sour cream to cut the richness.
- The petals: Oval-shaped chips (like Pringles) hold their shape best. For a crunch that lasts, add them only right before serving.
- Olives: Pitted black olives give the classic look, but halved cherry tomatoes or dark grapes work in a pinch.
For the best texture and flavor, assemble the salad a few hours ahead and let it chill in the refrigerator so the layers can settle and the flavors meld. Add the chips and olives just before bringing it to the table so the petals stay crisp. Leftovers keep well, covered, in the fridge for up to two days, though the chips will soften, so tuck fresh ones in if you’re serving it again. Serve chilled, slice into wedges, and enjoy the gasps. Smachnoho!
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Finely chop the onion and sauté it in a skillet until soft and lightly golden. Add the marinated mushrooms (drained and sliced), sauté briefly together, then set the mushrooms and onion aside to cool.
Finely chop the cooked chicken fillet with a knife or shred it into small pieces by hand.
Peel the boiled carrots and eggs and grate them on a coarse grater, keeping each one separate.
Build the salad in layers on a flat plate, lightly spreading each layer with mayonnaise: first layer chicken, second the mushrooms and onion, third the carrot, fourth the eggs, and fifth the corn.
Decorate the salad with halved olives, arranging them tightly in the center to resemble the seeds of a sunflower head.
Leave the salad in the refrigerator for a few hours so it can soak and develop a tender flavor.
Just before serving at the festive table, decorate the salad with chips, sticking them in around the edge to form the petals of a sunflower. Enjoy!
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