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.
Adjust servings in the full version
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.