Birch salad with prunes

4 servings
30 min

How to make Birch Salad with prunes? Prepare the indicated ingredients. Boiled breast fillet. Champignons are fresh, but can also be replaced with canned ones. Boil the eggs until tender and cool.

Steam the prunes and finely chop them. Rinse the mushrooms well and fry with the onions until tender, leaving and also roasting two pieces intact (to garnish). Finely chop the breast fillet. Wash the cucumbers and rub them on a large grater. Peel the eggs, separate the whites from the yolks, cut the whites, and leave the yolks intact for now (they will go to the very top layer).

Choose the right dish for a salad: it can be of different shapes, deep or flat - everything is optional. I took a rectangular shallow plate. The first layer is laid out chopped prunes. Lightly brush with mayonnaise.

The second layer is chopped chicken fillet. Brush with a little mayonnaise.

On top of the fillet is a layer with fried mushrooms and onions. Brush a little with mayonnaise.

The fourth layer is chopped egg whites mixed with mayonnaise.

Then a layer with grated fresh cucumbers. Here, wash well with mayonnaise.

Rub the egg yolks on a fine grater, evenly covering the entire surface of the salad.

Now salad decoration. Make a tree trunk with mayonnaise. You can make two or more thinner branches - all at will. At the foot of the trunk, make a clearing with mushrooms - lay out the leaves of parsley, dill and fried half champignons.

Make lentils from prunes or olives (black strips on the birch trunk), lay out the leaves with chopped green onions. Before serving, the salad must be held in the refrigerator.