Birch grove salad with prunes

8 servings
1 hour 40 min


1. Clean the onions, cut them into medium pieces.

2. Cut the mushrooms into plates or quarters.

3. Preheat the pan with the vegetable oil, fry the onions in it for a few minutes.

4. Put the mushrooms in the pan, fry them with the onions until tender (10 minutes), salt a little. Let them cool down for now.

5. At this time, dice the pre-boiled chicken fillet.

6. Fresh cucumbers, well washed, peel, cut into small cubes.

7. Cut the prunes into small pieces, not forgetting to set aside 1 piece to decorate the salad.

8. Divide the eggs, also boiled beforehand, into squirrels and yolks. Set the yolks for now, and rub the whites on a fine grater.

9. Collect the salad, laying layer by layer: chicken fillet, rinse with mayonnaise, prunes, then - mushrooms, again a little mayonnaise, the next layer - half of the grated proteins, on them - cucumbers, which rinse with mayonnaise, rub the final layer on a fine grater of yolk. 10 Sprinkle the sides of the salad with the second half of the grated squirrels. 1
1. Decorate the salad: make birch trunks from mayonnaise, speckles on them from pieces of prunes, grass and foliage of trees from onions, and mushrooms under birches from halves of pickled mushrooms. Hold the salad in the fridge for about an hour before serving. A pleasant appetite and festive mood!