Birch salad with prunes layers

8 servings
2 hours


1. To begin with, we prepare the ingredients: - I carefully dry the champignons with paper towels and cut them into thin slices, - clean the onion from husks, rinse with cold water, dry with a paper towel, and then cut into quarters of rings - chicken fillet, which must be cooked in salted water in advance and completely cooled, we cut into small cubes, - we clean hard-boiled and completely cooled eggs from the shell, then three separately on a grater of squirrels and yolks - soak prunes for 10 minutes in warm water, then thoroughly rinse, dry and cut with cubes - pickled cucumbers also cut with cubes.

2. Pour vegetable oil into the pan and heat it over a high heat, after which we reduce the heat a little. Put the onions in the pan, fry until soft for a few minutes, then add the champignons. Fry until cooked (cooking will take about 5 minutes, as champignons are prepared quickly). Both onions and mushrooms should become soft. During frying, sprinkle the mushrooms and onions with black ground pepper and salt to taste. You don't need a lot of salt, as the salad will be mayonnaise. Cool the resulting onion-mushroom mixture.

3. On a beautiful flat wide plate, lay out the first layer of lettuce - mushrooms with onions. We apply a grid of mayonnaise to them. The next layer is chicken fillet, on which a mesh of mayonnaise is again applied. Prunes are laid out on the fillet, mayonnaise on top. We put pickled cucumbers on prunes, after that we apply mayonnaise mesh again. We put the yolks in the center with the last layer, and put proteins around the circumference.

4. We decorate the salad. We draw a trunk from mayonnaise, spots - pieces of prunes, grass and crown of a tree with the help of parsley twigs.

5. We clean the finished salad for 30-60 minutes in the refrigerator, after which it can be served on the table. Enjoy your meal! Festive mood!