Boil the chicken fillet until tender.
Place finely chopped chicken fillet on a flat dish.
Lubricate with mayonnaise. Layer a layer of finely chopped prunes. And grease a little with mayonnaise.
Lay out a layer of grated boiled carrots. Lubricate with mayonnaise.
Place a layer of grated cheese and mayonnaise.
Lay out a layer of grated yolks, and sprinkle the salad with grated proteins on top. Spread well with mayonnaise.
Cut the boiled beets into thin slices and put them in the flower salad.
Decorate with lettuce leaves. Let the salad brew for a couple of hours in the refrigerator and serve.
The Rose salad is ready. It's time to serve for the festive table.