Layered Jelly Salad

	1. Gather all the necessary ingredients. For this dish, the mushrooms can be either fresh or frozen.
	2. Boil the eggs and grate them.
	3. Grate the cucumber and squeeze out the excess water.
	4. Boil the carrots until soft, cool them, and grate.
	5. Season the chicken fillet with salt and spices, fry it over low heat with a lid until cooked, then cut into small pieces.
	6. Fry the chopped mushrooms with diced onions separately.
	7. Pour gelatin with half a glass of cold water, let it swell, then warm it in the microwave (without boiling) and mix it with mayonnaise. The mixture should become more liquid, but it will solidify during the process.
	8. Any form will work for the salad: a silicone muffin tray, a deep bowl lined with film, or a small diameter split form. I use the last option. Place a suitable glass in the center and start layering, salting each layer to taste and drizzling with mayonnaise. Place cucumbers on the first layer.
	9. The second layer should be the grated eggs.
	10. Next, add the fried chicken fillet and mushrooms.
	11. The last layer should be the grated carrot.
	12. Repeat the layers once more. Finish with the carrot layer, which should be topped with mayonnaise.
	13. Place the finished salad in the refrigerator for 2-3 hours to set completely. Then carefully remove the glass, invert the dish onto a plate, and serve. The layered jelly salad is ready. Optionally, decorate with herbs and enjoy. Bon appetit!