Birch grove salad with prunes

1. Peel the onion, cut it into medium pieces.
2. Cut the mushrooms into plates or quarters.
3. Heat a frying pan with vegetable oil, fry the onion in it for a few minutes.
4. Put the mushrooms in a frying pan, fry them together with onions until tender (10 minutes), add a little salt. Let them cool down for now.
5. At this time, cut the chicken fillet boiled in advance into cubes.
6. Fresh cucumbers, well washed, peel, cut into small cubes too.
7. Cut the prunes into small pieces, do not forget to set aside 1 piece to decorate the salad.
8. Eggs, also boiled in advance, divide into whites and yolks. Put the yolks aside for now, and grate the whites on a fine grater.
9. Assemble the salad, laying layer by layer: chicken fillet, smear with mayonnaise, prunes, then mushrooms, again a little mayonnaise, the next layer is half of the grated proteins, cucumbers on them, which are smeared with mayonnaise, the final layer grate the yolks on a fine grater.
10. Sprinkle the sides of the salad with the second half of the grated proteins.
11. Decorate the salad: create birch trunks from mayonnaise, speckles on them from pieces of prunes, grass and foliage of trees from onions, mushrooms under birch trees from halves of pickled mushrooms.

Keep the salad in the refrigerator for about an hour before serving. Bon appetit and festive mood!