Chicken, Prune, and Korean Carrot Layered Salad

Boil the chicken fillet in salted boiling water until tender. Let it cool, then dice.

Rinse the prunes and soak them in boiling water for 10 minutes. Drain, pat dry with paper towels, and cut into strips.

Separate the egg whites from the yolks of the boiled eggs. Grate them separately on a fine grater.

Grate the cheese using the coarse side of a grater, and mix it with mayonnaise and minced garlic pressed through a garlic press.

Lightly toast the walnuts in a dry skillet, then toss them with the carrots.

On a flat serving plate, arrange the prunes and brush with mayonnaise, followed by the chicken, season with salt and pepper, add another layer of mayonnaise, then the carrot and walnut mix, top with the cheesy layer, and finally the egg whites.

Coat the entire salad with mayonnaise on all sides and evenly garnish the top with the grated egg yolks.