Puff salad with chicken and mushrooms for March 8 recipe with photos step by step

Peel carrots and potatoes, rinse, and throw them into a saucepan with salted water. Cook until tender.
Boil the eggs in salted water. Peel. 5 eggs, grate on a coarse grater.

Peel the onion, rinse and cut into small cubes.
Boil the chicken breast in salted water, separate from the bones and cut into small cubes. Cut the mushrooms into small cubes.

Grate carrots and potatoes on a coarse grater.
Using a salad mold in the form of an 8-ki, we assemble the salad: we spread the chicken on the first layer, salt it a little and lubricate it with mayonnaise.
Spread the pickled mushrooms with the second layer, add a little salt and spread the mayonnaise 2st.l, distribute evenly.

put the carrots in the 3rd layer, salt and grease with mayonnaise. Distribute evenly.
spread the onion with the 4th layer, salt a little, spread the mayonnaise and distribute evenly.
5-spread the potatoes in a layer, add a little salt and grease with mayonnaise. Evenly distributing.

Spread the eggs with the 6th layer, add a little salt and spread the mayonnaise evenly.
Put canned corn in the 7th layer, salt and grease with mayonnaise.

The remaining 2 eggs are used for decoration. Grate the yolks on a fine grater.
Proteins are cut into the shape of leaves.
Sprinkle grated yolk on top, spread a few sprigs of green onions in different places, form a flower from the protein in the form of leaves, spread carrots sliced and wrapped in a circle on the center. On the edges of the plate on both sides, we spread parsley, in several places we spread corn