Chicken fillet 200 g
Champignons (frozen from slices) 200 g
Baltic cheese 100 g
Canned pineapple 100 g
Eggs 3 pcs
Dill 1 bunch
Provencal mayonnaise 3-4 tbsp l.
Baltic cheese 3 pcs
Green onion (feather) (for decoration)
Salt to taste
Boil chicken fillet and eggs, cool.
Fry the mushrooms in vegetable oil until tender and cool.
Put finely chopped chicken fillet on a dish. Put a layer of fried mushrooms on top and salt a little.
Place a layer of grated cheese and brush with mayonnaise.
Add a layer of diced pineapples. Lubricate with mayonnaise.
Layer a layer of grated eggs and sprinkle with finely chopped dill. Lay out the flowers from the plastics of the cheese, make the centers of boiled carrots and decorate with onion feathers.
Calla salad is ready. Let the salad infuse and serve.