Venice salad with chicken and prunes

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Ingredients. Boil eggs, potatoes and chicken breast in advance. I immediately add salt when cooking so as not to add salt to the salad itself.

2. STEP 2

   

   Pour boiling water over the prunes and leave for 10 minutes.

3. STEP 3

   

   Chop fresh or canned champignons.

4. STEP 4

   

   Pour vegetable oil into a frying pan and fry the champignons. You can salt them when frying or when you layer them in a salad.

5. STEP 5

   

   Place a removable ring on the dish. Chop the prunes. Lay it out in the 1st layer. No mayonnaise needed here.

6. STEP 6

   

   Cut the chicken fillet as finely as possible.

7. STEP 7

   

   2nd layer – chicken fillet, coat with mayonnaise.

8. STEP 8

   

   Cut the potatoes into small cubes. 3rd layer – potatoes, coated with mayonnaise.

9. STEP 9

   

   4th layer – champignons. No mayonnaise needed here.

10. STEP 10

    

    Cut the eggs into small cubes.

11. STEP 11

    

    5th layer – eggs, coated with mayonnaise.

12. STEP 12

    

    6th layer – hard cheese, grated on a fine grater.

13. STEP 13

    

    Cut the fresh cucumber into slices and decorate the salad. In other versions, the cucumber simply needs to be grated or cut into strips and placed in a heap in the middle. Bon appetit! Venice salad with prunes and chicken is ready!