Salad lilac

6 servings
1 hour 45 min

How to make Lilac salad? First, if you do not have a blank, put potatoes and carrots (and beets if you decide to add not raw to protein). Let them cook until tender.

Place a saucepan of eggs on the second burner. Do not forget to hold them for a long time later in cold water so that they cool well.

Another burner will be occupied by a saucepan with chicken fillet. If there is a desire, salt the water. As soon as it boils, you need to make the fire less and cook until cooked for about 25 minutes.

While these ingredients are cooking, it is necessary to take care of other participants in this wonderful action. Toss the onion finely.

Cut the mushrooms. It is desirable that you get small pieces.

You can start roasting. First, lower the onions into the heated oil, and then the mushrooms.

If the chicken fillet is ready, it must be chopped finely.

Salt the contents of the pan, put to simmer and, dividing the cooled eggs into protein and yolk, combine the grated beets with the grated protein (take half a portion of the protein!). It should be such a mass resembling the color of lilacs.

If the carrots and potatoes have cooled, you can also collect the salad. The first layer will be chicken fillet, its pieces. Brush them with mayonnaise.

Grate the potatoes upstairs, and brush with mayonnaise, too.

The further sequence of laying out the layers is approximately the same - grated carrots, mushrooms with onions.

Then repeat the layers, shifting them with fresh cucumber. We do not forget to lubricate each layer with mayonnaise.

At the very end, rub the yolks and sprinkle them over the surface of the salad.

Spread the greens on top, then spread the mixture, made from proteins (grate the protein and add the grated beetroot as the color close to the lilac color changes), in the form of lilac sprigs. The salad is ready!