Chicken Cake Salad

Ingredients

Chicken (fillet) 2

Eggs 6

Cheese 250g

Garlic 1 clove

Walnuts 1 cup

Mushrooms 250g

Onions 2

Mayonnaise

Vegetable oil

Herbs

Cherry Tomatoes

Boil the chicken breasts until tender, lightly salt. Grate the eggs on a coarse grater. Reserve two egg whites for garnish. Grate the cheese and garlic and mix together. Finely chop the onion and fry with the mushrooms in vegetable oil. Chop the nuts.

When everything is ready, begin assembling and decorating the "cake," using a mold. If the mold is non-separable, you can line the mold with plastic wrap to make removing the salad easier.

 Place the prepared ingredients in a baking dish in layers.

Layer 1 - finely chopped chicken breasts. Mayonnaise.

Layer 2 - walnuts.

Layer 3 - grated eggs. Mayonnaise.

Layer 4 - fried mushrooms with onions.

Layer 5 - grated cheese with garlic. Mayonnaise.

Spread mayonnaise on top and sprinkle with coarsely grated egg whites.

This salad-cake needs to be thoroughly soaked in the refrigerator for 1-2 hours.

Before serving, remove the "cake" from the dish, place it on a platter, and decorate as desired. In this case, the "cake" is decorated with parsley leaves and cherry tomatoes.

Bon appétit!