Ingredients
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250 g (Champignons) Mushrooms
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150 g (boiled or roasted) Chicken
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3 (hard-boiled) Eggs
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1 Onion
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1 - 2 tablespoons Cooking oil
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2 (90 g) Pickles
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70 g Dried plums
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About 150 g Mayonnaise
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For garnish Green onions
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Salt
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Black pepper
Directions
Soak the dried plums in warm water for 15 minutes, then drain, pat dry, and chop finely.
Heat the oil and sauté the finely chopped onions and mushrooms.
Season with salt and black pepper.
Slice the chicken meat and pickles.
Separate the hard-boiled eggs for the salad into yolks and whites.
Grate the egg whites coarsely and chop the yolks finely.
Arrange the “Birch” salad in a serving dish or bowl in layers in the following order: mushrooms, mayonnaise, chicken meat, mayonnaise, dried plums, pickles, mayonnaise, yolks (in the center), and whites.
Finally, decorate the shredded lettuce with mayonnaise, green onions (or parsley or dill), and chopped dried plums on top.
