Boil the eggs and chicken fillet. The fillet should be boiled in salt water with spices. It won't come out bland. Peel the onions and carrots, wash the mushrooms.
Cut the onion into small cubes, grate the carrots on a coarse grater. Cut the mushrooms into medium-sized cubes.
Fry carrots, onions and mushrooms in vegetable oil until tender.
Take the salad bowls. Cut boiled eggs on the bottom, and a mesh of mayonnaise on top.