Salad "Hedgehog" from chicken and mushrooms, with Korean carrots

Salad "Hedgehog" of chicken and mushrooms, with Korean carrots - interesting on the outside, delicious on the inside. Chicken, mushrooms, cheese - all the favorites in one dish. And of course, Korean-style carrots became a bright accent in the chicken salad, with which the proven combination will sparkle in a completely new way.

Ingredients

• Chicken fillet - 250 g
• Eggs - 2 pcs.
• Oyster mushrooms - 250 g
• Onion - 1 pc.
• Carrots in Korean - 150 g
• Hard cheese - 100 g
• Sour cream - 120 g (5 tablespoons)
• Vegetable oil - 1 tbsp. the spoon
• Salt - to taste
• For decoration:
• Black peppercorns - 2 pcs.
• Cranberry - 1 pc.
• Greenery

Directions

1. We thoroughly wash the chicken fillet, fill it with water and boil for 25 minutes after boiling. Salt the water during the cooking process.
2. Boil the eggs for 10 minutes after boiling.
3. Wash the oyster mushrooms and finely chop.
4. Peel the onion, chop finely.
5. In a frying pan in vegetable oil, fry the mushrooms with onions until all the liquid has evaporated (7-8 minutes). Salt to taste while frying.
6. Three cheese on a fine grater.
7. Boiled eggs are also rubbed on a fine grater.
8. Cut the cooled chicken fillet into small cubes.
9. We begin to collect our salad.
10. The first layer lay out the chicken in the form of a drop.
11. Lubricate with a thin layer of sour cream.
12. Then a layer of mushrooms. A layer of sour cream.
13. Lay out the cheese.
14. Lubricate with a thin layer of sour cream.
15. The next layer will be eggs, also smeared with sour cream.
16. With the last layer of chicken salad, lay out the Korean-style carrots, imitating thorns.
17. From black peppercorns we make eyes for the hedgehog, and for the nose we use a cranberry.
18. Salad "Hedgehog" of chicken and mushrooms, with Korean carrots is ready. Bon appetit!