Salad "Mushroom meadow"

Choose the ingredients to your taste, this multi-layered salad in any version will be tasty and look very appetizing on the festive table

Ingredients

• 300 g chicken fillet
• 3 eggs
• 4 medium potatoes
• 2 carrots
• 100 g cheese
• 2-3 pickled cucumbers
• 400 g marinated champignons
• dill, parsley
• mayonnaise

Directions

1. Line the bottom and sides of a deep bowl or pan with cling film.
2. Put the marinated mushrooms on the bottom with the caps down.
3. Dill and parsley cut, sprinkle mushrooms and lightly grease with mayonnaise, better with homemade mayonnaise.
4. You can add green onions to the greens.
5. Boil potatoes "in uniform". Cool, peel.
6. Grate two potatoes and put on a layer of greens. Lubricate the potatoes with a thin layer of mayonnaise.
7. The next layer is boiled carrots, grated. And grease it with a thin layer of mayonnaise.
8. Next comes a layer of grated boiled eggs smeared with mayonnaise.
9. Three hard cheese on the egg layer and also grease with a thin layer of mayonnaise.
10. Finely chop the cucumbers and put on the cheese layer. This layer does not need to be greased with mayonnaise.
11. Boiled chicken meat finely chopped and put on cucumbers. Lubricate with a thin layer of mayonnaise.
12. And the last layer is to grate the remaining two potatoes.
13. Cover the bowl with cling film and lightly press down on the salad to firm up the ingredients.
14. Put the bowl of salad in the refrigerator for two hours.
15. Before serving, carefully turn the bowl of salad onto a serving platter so that the mushrooms are at the top.
16. Bon appetit!