Mushroom Glade Salad with Honey Mushrooms

Ingredients:
Marinated mushrooms (honey agarics) = 1 jar
Carrots (boiled) = 2 pcs.
Marinated cucumbers = 3 pcs.
Boiled chicken breast = 1 pc.
Cheese = 200 g
Boiled eggs = 4 pcs.
Boiled potatoes = 4 pcs.
Greens (onion, parsley, dill)

Preparation:

Boil the carrots and then grate them on a coarse grater, cut the marinated cucumbers into thin rounds, chop the boiled chicken breast finely, grate the cheese, and grate the boiled eggs on a coarse grater. Chop the greens finely.
Grease a salad bowl or pot with vegetable oil, cover it with cling film so that the edges hang over the bowl. Then, layer the ingredients tightly in the following order:
mushrooms - greens - carrots - cucumbers - chicken breast - cheese - eggs - potatoes.
Do not grease layers 1 and 2 with mayonnaise, then grease the subsequent layers. Place the salad in the refrigerator overnight. In the morning, take out the salad bowl or pot, turn it over, and gently place it on a dish by pulling on the edges of the film. Sprinkle the edges of the salad with greens or grated cheese.