Salad favourite with smoked breast

4 servings
50 min

First of all, we prepare products that require heat treatment. Pour eggs with cold water and set hard boiled. After boiling for 5 minutes over a medium heat from the moment of boiling, turn off and pour ice water. Leave in this form until completely cooled. My mushrooms, dry and cut. Do not make the pieces too small, as after frying they will decrease by another half. We begin the process of frying mushrooms in a dry frying pan, heated over a high heat. We shift the mushrooms, reduce the fire to an average cover. We keep it that way until the mushrooms start juicing, after that we open the lid, and, stirring, we wait for the liquid to evaporate. Chop onions with a small cube. As soon as the mushrooms have reached the desired state, add onions to them, pour in vegetable oil and mix well. Fry until the onion is clear and a little golden. While the mushrooms cool (you can transfer them to a plate for acceleration), cut the chicken breast into a cube and temporarily leave it on a plate. We peel the eggs from the shell and rub them on a coarse grater, transfer them to a deep plate (so that it is comfortable to mix). We rub melted cheese on a coarse grater and add to the eggs. Add mayonnaise, garlic passed through the press and a small amount of salt, mix until homogeneous. Serve the salad in a large flat plate or on small portions. We lay out the bottom layer of mushrooms that have already managed to cool down completely. On top of them, we stir half of the mixture of cheese and egg, and then the smoked breast with cubes. On top, we supplement the salad with the second half of the cheese-egg mixture. My tomatoes, dry and cut into wedges. In advance, this can not be done so that the vegetables do not glass. We put tomatoes on top of the cheese with the egg and the salad is ready. To fully reveal the taste, he needs to soak in the refrigerator for a couple of hours. Serve chilled with sprigs of mint to the table. Enjoy your meal!