Salad "Autumn"

1 Let's prepare the necessary ingredients.
Boil the chicken, cool, separate the meat from the bones and chop finely.
Wash the champignons, dry them and cut them into slices.
Peel the carrots and grate them on a coarse grater.
Peel the onion and chop finely.
Drain liquid from corn.
Cut the cucumbers into small cubes.
Boil the eggs, cool and chop or grate on a coarse grater.

2

In a frying pan heated with vegetable oil, fry the onion until soft. Add a little salt.
Place the onion in a bowl and fry the carrots in the same frying pan until golden brown.
Combine carrots with onions and mix.
In the same frying pan where the vegetables were fried, place the champignons and add a little salt, fry for about 8 minutes, and finally pepper.
Dry the washed greens and chop them finely.
Peel the garlic and finely chop it with a knife.

3

Place the salad in layers on a flat dish.
If necessary, add salt and pepper to the layers, grease with mayonnaise, and sprinkle with herbs and garlic.

If desired, mayonnaise can be mixed with low-fat sour cream. Then the salad will be less calorie.

1 layer: half chicken meat + salt (to taste) + a little pepper + a little mayonnaise + herbs with garlic

4

2nd layer: half cucumbers

5

3 layer: half mushrooms + a little mayonnaise + greens with garlic

6

4 layer: carrots with onions + a little pepper + a little mayonnaise + greens with garlic

7

5 layer: remaining cucumbers

8

6 layer: remaining chicken meat + salt (to taste) + a little pepper + mayonnaise + herbs with garlic

9

7 layer: remaining mushrooms

10

8 layer: corn + a little mayonnaise

11

9 layer: eggs

12

Spread the top layer of salad with mayonnaise and garnish with champignons and herbs.
Before serving, let the salad sit in the refrigerator for 4 hours.

Bon appetit!