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Salad
Salads

Salad

30 min4 serv.20 февр. 2026 г.

Description

Preparation: Chop the chicken fillet. Place prunes in a bowl and cover with warm water. Let soften. Slice mushrooms and cucumbers. Finely chop the onion. Heat vegetable oil in a pan, add mushrooms and onion, and sauté until golden brown. Grate the eggs. Decorate the salad with strips of prunes and herbs to resemble a birch tree trunk.

Instructions

  1. 1

    Step 1

    Step 1

    1. Finely dice the onion.

  2. 2

    Step 2

    Step 2

    2. Grate the cucumber on a fine grater. This will make it juicier and more pleasant to eat, unlike simply slicing the cucumbers.

  3. 3

    Step 3

    Step 3

    3. I use frozen mushrooms, but you can use fresh ones. Cut them into pieces of any size.

  4. 4

    Step 4

    Step 4

    4. Sauté the onion in a frying pan.

  5. 5

    Step 5

    Step 5

    5. Add the mushrooms and sauté everything together.

  6. 6

    Step 6

    Step 6

    6. Finely chop the chicken meat and place it in a salad bowl. Drizzle this layer with mayonnaise.

  7. 7

    Step 7

    Step 7

    7. Place the grated cucumber as the next layer. Drizzle this layer with mayonnaise.

  8. 8

    Step 8

    Step 8

    8. The next layer is sautéed mushrooms with onions. Drizzle this layer with mayonnaise.

  9. 9

    Step 9

    Step 9

    9. Separate the egg whites from the yolks. Grate the whites and spread them as the next layer. Coat with mayonnaise.

  10. 10

    Step 10

    Step 10

    10. Grate the yolks on a fine grater. Carefully place them as the top layer.

  11. 11

    Step 11

    Step 11

    11. Using mayonnaise, draw two or three birch trunks with branches on top of the yolks. Finely chop the herbs to create a likeness of branches and grass.

  12. 12

    Step 12

    Step 12

    12. Use prunes to make dashes on the stems. Let the salad marinate for about 1 hour in the refrigerator, then serve.