Puff salad with chicken, prunes, peas and pickled onions

Pour the carrots with cold water, bring to a boil and cook for 25-30 minutes, until they become soft. Cool, peel and dice.

Place the chicken fillet in a saucepan with boiling salted water and cook for 20-30 minutes. Remove the finished fillet from the water, cool and cut into small cubes.

To make the meat aromatic, you can add a peeled onion, black peppercorns and bay leaves to the pan.

Hard boil the eggs, cool, peel and separate the whites from the yolks. Cut the whites into cubes, and grate the yolks on a fine grater.

How and how much to cook hard boiled eggs

Peel the onion and cut into small cubes. Dissolve ½ teaspoon of salt, sugar and vinegar in hot water. Pour the marinade on the onion and let it brew for 10-15 minutes.

Cut the prunes and pickled cucumbers into small cubes.

Lay the salad in layers in the following sequence: chicken fillet, pickled onions, cucumbers, peas, prunes, proteins, carrots. Lightly coat each layer with mayonnaise.

Sprinkle the top of the salad with grated yolks. Garnish with pickled mushrooms and herbs if desired.