This dish will not only surprise with its delicious taste, but also delight with its appetizing appearance. Like most puff salads, it should be prepared in advance so that all the ingredients have time to soak in and the taste becomes more harmonious.
Ingredients
- Chicken fillet (boiled) – 300 g
- Prunes (without a bone) – 6 pieces
- Chicken eggs (boiled) – 3 pieces
- Cheese (solid) – 100 g
- Walnuts - 100 g
- Cucumbers - 2 pieces
- Champignons - 150 g
- Onion - 1 piece
- Mayonnaise - 60 ml
- Vegetable oil - 2 art.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Cut chicken fillet, cucumbers, mushrooms and peeled onions.
Wash the prunes with boiling water and put them on a towel to dry.
Cut the prunes into small pieces.
Grate hard cheese and peeled eggs on a fine grater.
Dry the walnuts in a frying pan and chop them in a blender.
Heat the oil in a frying pan and fry the onion until golden brown.
Pour in the champignons and continue to fry until tender.
Lay out the chicken fillet, sprinkle with salt, ground pepper and smear with mayonnaise.
Then there are layers of fried mushrooms with onions and prunes. Again pepper, salt and smear with mayonnaise.
Lay out the eggs, cucumbers and hard cheese. After each layer, do not forget to add salt, ground pepper and mayonnaise.
Sprinkle walnuts thickly on top. Before serving, the dish should stand in the refrigerator for 1 hour.
