Chicken and prune salad

Delicious festive puff salad with chicken, mushrooms and prunes that your guests will surely enjoy.

Cooking time 40 minutes


Chicken fillet 1 pc

Prunes 10 pcs

Fresh cucumber 1 pc

Fresh champignons 100 g

Onion 1 pc

Eggs 2 pcs

Mayonnaise 3 tbsp l.

Vegetable oil 2 tbsp. l.

Salt to taste


Boil the chicken fillet until cooked, salt and cool.

Pour prunes with boiling water and leave for 20 minutes, dry and cut into small pieces.

Finely chop the mushrooms and onions.

Fry in vegetable oil for 3-5 minutes, salt and cool.

Boil the eggs, cool and grate.

Place the serving ring on the plate. Put chopped prunes in the first layer, grease with mayonnaise.

Lay out the diced chicken fillet with the second layer, brush with mayonnaise.

Put the mushrooms and onions in a third layer, greasing with mayonnaise a little.

A layer of grated eggs, grease well with mayonnaise and refrigerate for a couple of hours.

Remove the serving ring and top with thin cucumber slices.

Happy Easter!