Ingredients:

• 200g fresh mushrooms
• 1 onion
• 300-400g chicken fillet
• 3 eggs
• 2 fresh cucumbers
• 100g prunes
• Mayonnaise to taste
• Greens to taste

Recipe:

1. Soak the prunes in warm water for 10-15 minutes. After the time has passed, drain the water and pat the prunes dry. Set aside 5 prunes for garnish and dice the remaining prunes.
2. Boil the chicken fillet until fully cooked, then let it cool and cut into thin strips.
3. Boil the mushrooms in water for 10 minutes, then cut them into small cubes.
4. Cut the onion into small pieces and fry it in sunflower oil until golden brown. Add the mushrooms to the pan and fry for another 10 minutes.
5. Boil the eggs until hard-boiled, then grate them on a coarse grater.
6. Cut the cucumbers into thin strips.
7. Assemble the salad in layers, spreading each layer with mayonnaise: first layer – diced prunes, second layer – fried mushrooms with onions, third layer – boiled chicken fillet, fourth layer – grated eggs, fifth layer – sliced cucumbers.
8. Spread mayonnaise over the top layer of the salad and garnish with the reserved prunes, cutting them into thin strips to resemble the trunk of a birch tree.

Enjoy your delicious “White Birch” salad!