White Birch Salad

Ingredients

Mushrooms 200 g

Onion 1

Chicken (fillet) 350 g

Eggs 3

Cucumbers 2

Prunes 100 g

Herbs

Mayonnaise

Boil the chicken fillet in salted water until tender. Boil the mushrooms in water for 10 minutes and drain in a colander (no need to boil the champignons). Hard-boil the eggs. Soak the prunes in warm water and let sit for 10-15 minutes. Then drain and dry the prunes.

Finely chop the onion. Cut the mushrooms into cubes or strips. Fry the onion in vegetable oil, then add the mushrooms and fry together for ~7-10 minutes, season with salt and pepper. Cut the chicken fillet into strips. Set aside 3-5 prunes for garnish and cut into thin strips. Dice the remaining prunes. Grate the eggs on a coarse grater. Cut the cucumbers into thin strips.

Layer the salad, drizzling mayonnaise over each layer:

1st: prunes

2nd: mushrooms and onions

3rd: chicken

4th: eggs

5th: cucumbers

Top the salad with prune strips, shaped like a birch trunk.

Enjoy!