Recipe: Festive Salad Maheev

Boil chicken fillet in salted water until tender.

Cool down. Cut in small pieces.

Finely chop the mushrooms and onion.

Fry in a small amount of vegetable oil until tender.

Let cool. Hard boil eggs.

Grate the cheese.

Finely chop pickled cucumbers.

Spread the salad in layers, using a culinary ring and spreading each layer with a small amount of mayonnaise.

The first layer is chicken fillet, a layer of champignons, grated eggs, pickled cucumbers, grated cheese.

The top layer is peeled pomegranate seeds.

Bon appetit!