Chicken on prunes salad

2 servings
1 hour your 30 min

This recipe for puff salad with chicken and prunes deserves to take one of the first places in your notebook. Chicken meat works perfectly with prunes, and mushrooms, nuts and eggs perfectly complement this duet. And it is no more difficult to cook than any other layered salad.

Boil the chicken fillet in salted water until tender (20-25 minutes) and cool in the broth.

Boil the eggs hard-boiled (8 minutes after boiling) and cool in cold water.

Peel the onions and cut into small cubes.

Heat 2 tbsp. spoons of vegetable oil. Spasser the onion over a medium heat, stirring frequently, for 5 minutes and place on a plate to cool.

Finely chop the mushrooms.

Heat 1 tbsp. spoonful of vegetable oil. Fry the mushrooms over a high heat, stirring constantly, for 3-5 minutes and put on a plate to cool. (If you use pickled mushrooms, then it is not necessary to fry them, just drain the marinade from them. )

Steam the prunes, remove the bones (if any) and finely chop.

Peel and dice the cooled eggs.

Chop the cooled chicken meat into cubes.

Crush the nuts with a rolling pin or grind in a blender.

Install a serving ring on a flat plate (I have a diameter of 9 cm). Start forming a layered salad. The first layer is prunes, grease with mayonnaise (0. 5 tbsp).

Then lay out a layer of chicken meat and also grease with mayonnaise (1 tbsp).

Mushrooms are on top of chicken meat.

The next layer is browned onions. Lubricate with mayonnaise (1 tsp).

Sprinkle with nuts.

Then lay out the eggs and grease with mayonnaise (0. 5 tbsp).

Peel the cucumber and finely chop.

Sprinkle the "Chicken on prunes" salad with peeled and finely chopped cucumber. You get 2 servings of lettuce.

Remove the cooking ring. Garnish the salad with parsley greens. Enjoy your meal!