Birch salad with prunes layers

1. To begin with, we prepare the ingredients:

- mushrooms are thoroughly washed, dried with paper towels and cut into thin slices,

- peel the onion, rinse with cold water, dry with a paper towel, and then cut into quarters of rings,

- chicken fillet, which should be pre-cooked in salted water water and completely cooled, cut into small cubes,

- peel the hard-boiled and completely cooled eggs from the shell, then three whites and yolks separately on a grater,

- soak the prunes for 10 minutes in warm water, then rinse thoroughly, dry and cut into cubes,

- pickled cucumbers are also cut into cubes.

2. Pour vegetable oil into the frying pan and heat it over high heat, after which the heating is slightly reduced. Put the onion in the pan, fry until soft for a few minutes, then add the mushrooms. Fry until cooked (cooking will take about 5 minutes, as the mushrooms are cooked quickly). Both onions and mushrooms should become soft. In the frying process, sprinkle the mushrooms and onions with ground black pepper and salt to taste. A lot of salt is not needed, since the salad will be smeared with mayonnaise. Cool the resulting onion-mushroom mixture.

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

4. Decorate the salad. From mayonnaise, we draw a trunk, specks - pieces of prunes, grass and the crown of the tree are decorated with parsley twigs.

5. Put the finished salad in the refrigerator for 30-60 minutes, after which it can be served on the table.

Bon appetit! Festive mood!