Imperial salad with chicken and prunes
A very filling dish. Due to its high calorie content, it can easily replace the main dish. If there are a lot of men at your table, be sure to prepare this salad. Salad with chicken and prunes is an excellent appetizer for strong drinks.
Steam a handful of pitted prunes with hot water for 15-20 minutes. Slice thinly and place as the first layer on a flat dish. Make a thin lattice of mayonnaise.
Remove the chicken from the bones, chop finely and spread over the prunes. Do not add mayonnaise to this layer.
Fry the mushrooms in a little vegetable oil; I used frozen ones. Cool and add as the third layer, without mayonnaise.
Slice the onions into half-rings and fry in vegetable oil. Cool, spread over the mushrooms and add a layer of mayonnaise.
Grate the boiled eggs. They will be the next layer. Cut the fresh cucumber into small cubes. Make a mesh out of mayonnaise.
Grate the walnuts and generously sprinkle on top of the salad.
Refrigerate for at least 3 hours to allow the flavors to develop.