Tulip Salad with Chips and Shredded Chicken
Cuisine
Mediterranean
Servings
4 Persons
Prep Time
25 Minutes
Difficulty
Beginner Level
A creamy shredded chicken salad served in crispy chip cups and garnished with fresh parsley and juicy pomegranate seeds.
Tags: chicken, chicken salad, tortilla cups, appetizer, easy appetizer, party food, festive salad, pomegranate, no cook, shredded chicken
Categories: SNACKS
Ingredients
- 200 g cooked chicken breast, shredded
- 100 g green peas, cooked or canned
- 100 g sweet corn
- 80 g grated carrots
- 80 g pickles, finely diced
- 20 g fresh parsley, chopped
- 12–16 plain potato chips, such as Pringles
- 2 tbsp ground sumac
- 15–20 pomegranate seeds
- 150 g mayonnaise, or a 50/50 mixture of mayonnaise and Greek yogurt
- 1 garlic clove, very finely minced
- ½ tsp ground black pepper
- 1 pinch of salt, to taste
Cooking Instructions
- 01
In a small bowl, combine the mayonnaise, minced garlic, and black pepper. Whisk until smooth and well combined. Set aside.
- 02
In a large bowl, combine the shredded chicken, green peas, sweet corn, grated carrots, diced pickles, and chopped parsley.
- 03
Pour the sauce over the ingredients and gently mix with two forks until everything is evenly coated.
- 04
Place a portion of the salad in the center of a serving plate and shape it into a compact dome.
- 05
Using a small pastry brush, spread a very thin layer of mayonnaise along the top edge of each chip. Gently dip the coated edge into the ground sumac to create a vibrant red border.
- 06
Insert the base of one chip vertically into the lower part of the salad dome. Continue arranging the remaining chips around the dome, slightly overlapping them to create an open tulip shape.
- 07
Garnish the top with pomegranate seeds. Decorate the plate with chopped parsley and additional pomegranate seeds. Serve immediately.
Chef notes
- Use thick, sturdy potato chips so the tulip petals hold their shape. - Add the chips just before serving to keep them crisp. - Chill the chicken salad for about 15–20 minutes before assembling for a firmer, neater dome. - Don’t add too much mayonnaise; the filling should be creamy but not runny. - For the prettiest presentation, choose bright red, glossy pomegranate seeds. - Insert the chips gently and slightly overlap them to create a full tulip-flower effect. - If preparing ahead, make the salad mixture in advance and assemble the chips right before serving. - Greek yogurt can replace part of the mayonnaise for a lighter, fresher filling.