Boil the chicken fillet in salted water until tender. Boil eggs in a steep.
Cut the mushrooms into slices or cubes, chop the onion finely. Fry together in vegetable oil until golden brown. Cut several mushrooms in half and fry in the same way for decoration.
Put mushrooms with onions in the first layer.
Dice the chicken and put it on the mushrooms.
Lubricate with mayonnaise on top.
Divide the eggs into proteins and yolks, grate separately on a fine grater. Put the squirrels evenly on the salad.
Cut pickled cucumbers into small cubes and lay out with the next layer.
Lubricate the cucumbers with mayonnaise and cover with an even layer of yolks.
With mayonnaise, draw a birch trunk and decorate with stripes of olives.
Finely chop the green onion and lay out the reconciliation as foliage, and as grass below, decorate the bottom with fungi.
Salad Birch turns out to be very satisfying, tasty and incredibly beautiful, it will certainly decorate any holiday table. Fried champignons and chicken fillet give onion, pickled cucumber gives juiciness. Do not use liquid mayonnaise as the salad may leak and the birch whose trunk is made of mayonnaise may lose shape. Boiled fillet can also be replaced with smoked chicken, then the salad will be even tastier and will acquire a wonderful taste and aroma.