Venice Salad

Ingredients

Chicken (breast) 400 g

Mushrooms 300 g

Prunes 200 g

Cheese 200 g

Potatoes 3

Cucumber 1

Mayonnaise

Eggs 3

Pre-boil the chicken breast, eggs, and potatoes until tender. Pour boiling water over the prunes for 15 minutes. Fry the mushrooms in vegetable oil.

Layer the prunes in a springform pan, first layering them in medium-sized pieces.

Then add the boiled chicken breast, cut into pieces. A layer of mayonnaise.

Then add the diced potatoes. A layer of mayonnaise.

Then add a layer of fried mushrooms. Do not add mayonnaise after the mushrooms! 



Then add a layer of finely grated eggs to the salad. A layer of mayonnaise.



The next layer is cheese, grated on a coarse grater.



On top of our Venetian salad, grate a cucumber on a medium grater or cut it into thin rings. Decorate the salad as desired.



Bon appétit!