White birch salad with chicken and prunes

6 servings
1 hour

How to make White Birch salad with chicken and prunes? Prepare the ingredients according to the list. Boil the chicken fillet in salted water in advance until tender (cook for about 15-25 minutes from the moment the broth boils), cool it and finely cut with a knife.

Salad mushrooms can use any: champignons or forest, fried, salted or pickled, which you like best. In each case, of course, you will get a new, interesting taste. If using fried mushrooms, you can add pickles to contrast the flavour. I have salted soils, so I did not add cucumbers. Finely chop mushrooms with a knife.

Rinse prunes under running water, fill for two minutes with boiling water so that it swells and becomes soft. Drain the water. Cut prunes into small cubes or strips. Leave a few strips to decorate the salad.

Wash the potatoes, boil in your uniform (you can check your readiness with a fork). Cool the potatoes, peel them and grate them over a medium or coarse grater.

Peel onions from husks. Cut it into a small cube. You can use salad onions, they are without severe bitterness. Regular onions, if they seem bitter, can be marinated in vinegar or poured with boiling water after cutting.

Boil the chicken eggs hard-boiled (cook for about 10 minutes from the moment the water boils). Cool the chicken eggs in cold water, peel them from the shells. Separate the proteins from the yolks and grate them individually.

Start picking the puff salad. You can use a culinary ring or just lay out the salad in layers in a deep salad bowl. Put the prunes in the first layer, brush it with a thin layer of mayonnaise. Next, collect the salad in the following sequence: chicken fillet, mushrooms, onions, grated potatoes. Grease each layer with mayonnaise. If desired, the sequence of layers can be changed, the taste will not change from this.

Put the last chicken eggs: in the center of the yolk and the protein rim. With mayonnaise, remaining prunes and fresh parsley greens, paint birch on the surface of the salad. Let the salad soak in the fridge and serve to the table. Enjoy your meal!