Salad with Chicken, Mushrooms and Prunes

Grandma's salad with extraordinarily full flavour

We can't eat only biscuits... so here's a recipe for a salad with chicken, mushrooms, and prune! It's a real masterpiece from my beloved grandmother!

Ingredients:

• 150 g prune
• 400 g fresh mushrooms (champignon)
• 2 chicken breasts
• 2 eggs
• 100 g cheese
• 1 fresh cucumber (medium)
• salt
• pepper
• oil for frying mushrooms
• mayonnaise

Process:

Preparation:

• boil the chicken breasts and cool them,
  how to boil the chicken breast: put the chicken in one layer into the bottom of the pot and add some salt (you may also add garlic, pepper, other species); fill it with water and bring it to a boil; reduce heat to minimum, cover the pan; after 10 minutes the delicate chicken breast will be ready, but the thick one will need about 15 minutes to be ready;
• boil eggs and cool them,
  how to boil the eggs: place eggs into a large saucepan and cover them with cool water by 3 cm; bring water to a boil over medium heat; boil it for no more than 10 minutes or the yolk will become grey (that will ruin your presentation); put the cooked eggs into the pot with the cold water;
• wash, cut, fry the mushrooms and cool them,
  how to fry the mushrooms: cut mushrooms and put them on the frying pan, turn on the heat to medium, add salt and mix everything, salt will help the moisture to release quicker; wait until all the moister evaporates; add the oil and fry the mushrooms until golden brown; add some pepper to taste;

• wash and cut the prune,
• cut the chicken into small bite-size pieces,
• grate the cheese,
• shell the eggs and grate them,
• grate the cucumber on the large grater and drain the liquid.

Put everything together:

Put (with even layers) the following ingredients in a wide, but not deep, dish:

• cut prune,
• fried mushrooms,
• chicken,
• mayonnaise (thin layer just to "fix" the chicken),
• grated cheese,
• mayonnaise (thin layer),
• grated eggs,
• mayonnaise (thin layer),
• grated cucumber.

Serving:

The salad should rest in a fridge for at least 2 hours before serving.