Chicago salad is a bright decoration for any table: recipes with photos and videos

Home Mixed salads

Chicago salad is always bright and juicy, it is very tasty and will surely appeal to all your family and guests. This salad can be made into layers or mixed with all the ingredients, as in a regular salad.

For puff salad, as a rule, the following are used: smoked chicken breast or leg, hard cheeses, mushrooms, tomatoes and other vegetables. The dish is quite nutritious and very tasty; this salad is often prepared for the holiday table.

Chicago salad in a mixed version is usually made from traditional American products: asparagus, beans, goose liver. You can also add champignons, tomatoes, and lettuce to this salad.

Usually the salad is dressed with mayonnaise; you can make your own sauce or use olive oil. Whichever option you choose, this salad will in any case be bright and very appetizing; try preparing this dish according to our recipes, you will probably like it.

How to cook Chicago salad - 15 varieties

Layered Chicago salad - tender, juicy with chicken and mushrooms
Chicago salad with pork, vegetables, apple
Chicago salad with champignons, cheese, chicken
Chicago salad with goose liver, pickled mushrooms, asparagus
Chicago salad with goose liver, green beans, champignons and eggs
Chicago salad with champignons, Korean carrots and ham
Chicago salad with canned chicken liver, pickled mushrooms and asparagus
Chicago salad with chicken liver, champignons, asparagus
Classic Chicago salad with smoked chicken, mushrooms, tomatoes, cheese
Chicago salad with seafood, homemade sauce
Chicago salad with ham, mushrooms, tomatoes
Chicago salad with smoked oyster mushroom legs, tomatoes and cheese
Chicago salad layered with smoked chicken, cheese, vegetables
Layered Chicago salad with frozen porcini mushrooms and smoked chicken breast
Chicago salad with ham, mushrooms, cheese

Useful tips

If you want to serve Chicago salad faster, you can change the step-by-step recipe a little: firstly, lay out the ingredients not in two levels, but in one; secondly, slightly change the order of layers. In the latter case, you should lay out the food in this order: chicken, cheese, eggs, mushrooms, tomatoes. In this case, the salad is infused for no more than 30 minutes.

By the way, Chicago salad can be made with smoked leg, and not with chicken breast. In this case, you can add less mayonnaise to the appetizer. The latter should be applied in layers in the form of a thin mesh.

And a final piece of advice: the finer you chop the ingredients, the lighter and more melting the texture will be, and the salad itself will soak in faster.

Layered Chicago salad - tender, juicy with chicken and mushrooms

A salad with smoked ham and champignons is offered, a fragrant and appetizing dish.

Ingredients:

Smoked leg - 1 pc.
Champignons – 500 g
Cheese - 300 g
Eggs - 5 pcs.
Tomatoes – 200 g
Cucumbers - 1 pc.
Mayonnaise - 8 tbsp. l.
Onion - 2 pcs.
Salt, pepper, herbs
Oil grows. - 2 tbsp. l.

Preparation:

Dice the onion and sauté in oil for a couple of minutes. Also cut the mushrooms and fry them together with the onions in a frying pan. Salt and pepper the mushrooms.

When frying, excess oil can ruin the salad. Its excess can be removed by draining the mushrooms in a colander.

Remove the skin from the leg and cut into small cubes. Grate the cheese and boiled eggs on a medium-sized grater. Cut the tomatoes into thin slices.

Lay out the salad in layers, coat with a thin mesh of mayonnaise.

Grease the dish with a thin layer of mayonnaise and lay out the prepared ingredients in layers: chicken meat, part of the cheese, half of the eggs, mushrooms and onions, the rest of the eggs, cheese and a layer of red tomato slices on top. Place fresh cucumber slices along the edge of the dish. Sprinkle chopped herbs on top of the salad.

Place the salad in the refrigerator to soak in the juices for a couple of hours. It will be more tender and even tastier.

With mushrooms

Chicago salad according to this recipe is laid out in layers. It is prepared immediately with smoked ham and mushrooms. It is best to take fresh champignons. Then you only need to remove the outer skin and cut them into arbitrary medium-sized pieces. It’s delicious to combine tomatoes and fresh cucumbers in a salad at once.

What ingredients will you need?

For the dish you need to take:

smoked chicken legs - half a kilo;
mushrooms – 270-300 g;
eggs (pre-cooked until the yolk is firm) – 3 pcs.;
cheese and mayonnaise – 130-150 g each;
large tomato, cucumber and onion - 1 pc.;
oil, salt and spices.

Step-by-step cooking process

The cooking process includes several stages:

Pre-boiled eggs are shelled. Afterwards you can cut them into small pieces. It is convenient to use a special grill for this. An egg is immediately passed through it and neat, identical cubes are quickly obtained.
Onions and mushrooms need to be peeled and then chopped. These components can be cut arbitrarily.
You can even make large pieces. As a result, the products will fry together and slightly decrease in size. In addition, thanks to large slices, the salad will have a more pronounced mushroom flavor.
At the next stage, the mushrooms and onions will be poured into a common bowl and fried together. It is convenient to use a frying pan, a saucepan or a saucepan with a thick bottom. When all the excess liquid from the dish has evaporated, you can wait for the ingredients to lightly brown and remove them from the heat. It’s very tasty to add chopped garlic to this frying if desired. Then it turns out more fragrant.
The finished roast should be set aside and you can work on the other components. It must cool completely. A mixture of these products should be added to the salad already cold.
It is important to prepare smoked chicken correctly. Each leg will immediately get rid of excess fat and skin. It is necessary to cut out the bones in the process. The rest of the fillet will need to be cut into small cubes or cubes.
Simply grate the cheese with large shavings.
All that remains is to deal with the tomatoes and cucumbers. After washing and drying, you will need to chop the vegetables. You can leave the skins on the cucumber. The tomato should be ripe but firm. The result should be small cubes, approximately equal in size.
Next, you can start assembling the salad. Since it is planned to be flaky, for such a snack it is best to place a special culinary ring on a flat plate. You can also use the top of a springform cake pan. Its optimal diameter is 22 cm.
The container in which the salad will be placed is pre-coated with mayonnaise. The sauce can be salted.
The chicken is poured into the pan first. Next will be slices of cucumber and half of the chopped eggs. These products need to be leveled with a spoon/spatula and generously coated with mayonnaise.
Afterwards you should place the onion and mushroom frying. These components do not need to be coated with mayonnaise. After all, the products already contain enough oil left over from the frying process. If you also use sauce, the layer will turn out too greasy.
All that remains is to sprinkle everything with the remaining eggs, mayonnaise and tomato cubes.
There is no need to grease the vegetable with sauce on top. Such a bright red top will make the dish especially appetizing to look at.

The snack will be tastier if you let it brew well. To do this, the salad will be sent in a cool place. The minimum period for infusion is 40-50 minutes.

At the very end, you will need to remove the form from the snack. This must be done carefully so as not to disturb the shape of the salad.

Rules for serving dishes, decoration

The snack will end up in the form of a cake. Therefore, before serving, you can cut the treat into portioned triangular pieces. It is possible to make them in other shapes. If additional decoration is required, you can use fresh herbs. Green onions will also fit perfectly here. The feathers are pre-washed, dried and finely chopped. Afterwards, the resulting pieces are scattered on top of the treat.

Chicago salad with pork, vegetables, apple

The salad with crispy fresh cucumbers has a pleasant sourness. It comes from fresh tomatoes and apple.

Ingredients:

Boiled pork – 250 g
Tomatoes - 2 pcs.
Cucumber, apple - 1 pc.
Mayonnaise - 1 tbsp. l.
Greens for decoration, pepper, salt

Preparation:

Cut meat, cucumber, tomatoes, peeled apple into thin strips. Place the prepared ingredients in a salad bowl, season with mayonnaise, pepper and mix the salad. Decorate with greens.

Chicago salad with champignons, cheese, chicken

Prepare a simple and very appetizing, gourmet salad with chicken, champignons, cheese, and tomatoes. This salad is very nutritious and tasty; it will not only satisfy your hunger, but also lift your spirits.

Ingredients:

Eggs - 3 pcs.
Chicken (fillet) – 300 g
Cheese - 100 g
Tomato - 1 pc.
Champignons 70 g
Mayonnaise
Onion - 1/3 pcs.

Preparation:

Chicken fillet, boil eggs. Then grind.

Grate the cheese on a grater.

Fry the champignons with onions in a frying pan in oil (add salt and pepper).

At the bottom of a flat dish, make a mayonnaise mesh, lay out the salad in layers: chicken, mayonnaise mesh, cheese, mayonnaise, egg layer (add salt), fried mushrooms, place the tomatoes cut into slices on the top layer.

Chicago salad layers

When you decide to make Chicago salad, you will come across two completely different versions of it on the Russian Internet. One of them contains asparagus as its main ingredients, which is quite loved by Americans, and therefore by Chicago residents. This version of the salad also includes green beans, goose liver, champignons, fresh tomatoes, eggs, lettuce and the whole set is seasoned with salt and mayonnaise. This Chicago salad turns out to be very colorful, bright, even “salad-y”!

Another version of the layered Chicago salad recipe. most likely, has nothing to do with Chicago itself, or America in general! However, it also became known by this name. The salad consists of readily available ingredients and is beautifully decorated with slices of tomatoes and cucumbers. By itself, it is quite filling and is more suitable for a holiday than for every day.

products for puff salad

one smoked chicken breast;
150 grams of hard cheese of any kind;
4 eggs;
400 grams of fresh champignons;
1 large onion;
1-2 fresh firm tomatoes;
fresh cucumber;
some greenery for decoration;
sunflower oil for frying.

Preparation

Peel one large onion, then cut it into small cubes. Fry until translucent in a heated frying pan with sunflower oil.
Wash the champignons thoroughly and cut them into slices. Add mushrooms to onions. Fry until the liquid has completely evaporated. At the end of cooking, add salt and sprinkle with ground black pepper.
While the mushrooms are frying, you can chop the remaining ingredients. Cut the smoked chicken breast into small cubes.
dicing smoked breast
Boil chicken eggs until “hard” for 10 minutes. Cool by pouring cold water. Peel the eggs and grate them.
grated boiled eggs
Grate the hard cheese on a fine grater. If you chop the ingredients more finely, the salad will taste more delicate.
grated hard cheese
Cut the tomatoes into thin slices.
Now you can start collecting the salad in layers. Place half of the sliced chicken breast on a large flat platter.
first layer - cubed breast
Place half of the fried champignons with onions in a second layer. Make a mesh out of mayonnaise. Do not pour a lot of mayonnaise, otherwise the salad will turn out to be too fatty and high in calories.
second layer - mushrooms fried with onions
The third layer is half of grated hard cheese, and a little mayonnaise on top.
third layer - grated cheese
Fourth - half of grated boiled eggs and a little mayonnaise.
fourth layer - grated eggs with mayonnaise
Then repeat all layers in the same sequence.
Place fresh tomato slices on the top layer. Place half circles of fresh cucumber along the edge of the dish. Sprinkle chopped herbs on top of the salad.
Place the prepared Chicago salad in layers in the refrigerator to brew for a couple of hours and serve. Bon appetit!

Chicago salad with goose liver, pickled mushrooms, asparagus

The dish is unusual and original. You and your guests will definitely like it. The salad is served to the table in the form of minced meat for ripe red tomatoes.

Ingredients:

Goose liver - 60 g
Mushrooms (marinated) – 100 g
Asparagus, green beans - 100 g each
Tomatoes – 400 g
Carrots – 60 g
Mayonnaise - 100 g
Salt
Parsley

Preparation:

Boil the liver, removing the bile ducts, in boiling water for about ten minutes. Boil beans, carrots and asparagus heads for 15 minutes.

Cut the liver and bean pods into small pieces, and the carrots into thin strips.

Place the prepared ingredients in a large bowl, add chopped mushrooms, mayonnaise and salt. Mix the salad thoroughly.

You can stuff tomatoes with salad. Make a cut around the stalks, carefully remove the pulp with a spoon along with the seeds and place the salad in them.

Place the stuffed tomatoes on a flat dish and garnish with chopped parsley.

Chicago salad with goose liver, green beans, champignons and eggs

In addition to the usual ingredients, boiled eggs are added to the proposed salad. The dish is healthy, nutritious, aromatic, decorated with green salad.

Ingredients:

Goose liver – 200 g
Champignons – 400 g
Eggs - 4 pcs.
Asparagus, green beans - 200 g each
Tomatoes -300 g
Mayonnaise - 400 g
Green salad, parsley
Salt, allspice peas

Preparation:

Boil peeled mushrooms and carrots, asparagus, beans and eggs. Boil the liver by adding a few peas of allspice and salt to the water.

Cut the mushrooms into thin strips, eggs and tomatoes into slices, liver, asparagus and carrots into strips. Place the prepared products into a bowl, add salt, mayonnaise and mix the salad well.

Place green lettuce leaves in a salad bowl and place the salad on them. Garnish it with parsley.

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Chicago salad with champignons, Korean carrots and ham

Prepare a very satisfying and beautiful salad with ham, Korean carrots, champignons and fresh tomatoes. It will definitely appeal to those who like spicy food. This salad is for real gourmets.

Ingredients:

Potatoes, tomatoes - 2 pcs.
Champignons – 150 g
Bulb
Korean carrots – 200 g
Ham - 200 g
Eggs - 2 pcs.
Cheese - 100 g
Mayonnaise

Preparation:

Boil the potatoes in their jackets, then chop them.

Fry the champignons with onions in a frying pan in oil, add a little salt and pepper.

Lay out the salad in layers: potatoes, fried mushrooms and onions, coat the layer with mayonnaise, then Korean carrots, coat with mayonnaise, chopped tomatoes, then grated eggs, mayonnaise, grated cheese.

Decorate your salad with greens on top.

Chicago salad with canned chicken liver, pickled mushrooms and asparagus

The salad is prepared using canned chicken liver and is especially quick to prepare.

Ingredients:

Chicken liver (canned) - 50 g
Mushrooms marinated. — 100 g
Asparagus (heads), young bean pods - 100 g each
Cherry tomatoes – 200 g
Carrots - 1 pc.
Mayonnaise - 80 g
Salt, herbs

Preparation:

Boil asparagus and chopped beans in boiling water for a couple of minutes.

To preserve the beautiful bright green color of asparagus and beans, immediately pour cold water over them after draining the boiling water.

Cut the liver and mushrooms into cubes, tomatoes into halves, grate the carrots into strips.

Transfer to a bowl, add canned liver, salt, mayonnaise and mix the salad thoroughly. Decorate with greens.

Chicago salad with chicken liver, champignons, asparagus

The salad is served filled with ripe fresh tomatoes. They look very beautiful on the holiday table.

Ingredients:

Chicken liver - 200 g
Champignons – 200 g
Tomatoes - 8 pcs.
Asparagus (heads), green beans - 200 g each
Carrots - 2 pcs.
Mayonnaise
Parsley

Preparation:

Boil the liver, peeled champignons, asparagus, young beans and carrots.

Cut the liver and asparagus heads into cubes, mushrooms into slices, carrots into strips, beans into small pieces. Place the ingredients in a bowl, add mayonnaise, salt, chopped parsley and mix the salad.

Carefully cut out the pulp and seeds from the tomato.

Stuff the tomatoes with the salad.

Place green lettuce leaves on a platter and top with tomatoes stuffed with Chicago lettuce.

Hot Chicago salad. Step by step recipe

This everyday dish is a great dinner option. First, let's prepare the ingredients. Cut three leaves of Chinese cabbage into large squares and red pepper into medium ones. Remove seeds from three tomatoes and chop into slices. Chop a small piece of red cabbage into strips. Next, let's start preparing this dish.

Add olive oil to a deep saucepan, fry the cabbage a little and place it on the dish as the first layer. Then proceed in the same way with the remaining vegetables. Spread them over the cabbage. Vegetables should remain a little crispy, so the main task is not to overcook and be sure to add salt. Place hot grilled sausages cut into small pieces on top.

The result was a warm Chicago salad. The recipe can be modified by adding other vegetables and goat cheese cubes.

Classic Chicago salad with smoked chicken, mushrooms, tomatoes, cheese

For any home holiday, prepare a simple and very tasty salad with smoked chicken, mushrooms, and tomatoes. The salad is juicy, looks appetizing and will appeal to all home and guests.

Ingredients:

Onion, tomato - 1 pc.
Smoked chicken leg - 1 pc.
Champignons – 150 g
Eggs - 2 pcs.
Cheese - 100 g
Mayonnaise, salt, pepper

Preparation:

Chop the onion and champignons, then fry in a frying pan in oil (add salt and pepper).

Grease the bottom of the salad bowl with mayonnaise.

Cut the chicken into cubes and place in a salad bowl.

Grate the cheese and place in the next layer (fry with mayonnaise).

Grate one egg with the next layer.

Then add the fried mushrooms and onions (coat with mayonnaise).

Rub the next layer on the second testicle.

Place sliced tomatoes on top.

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Chicago salad with seafood, homemade sauce

Salad without the usual mushrooms, with eggs, seafood and homemade sauce. It’s unusual, easy and you should definitely prepare it, it’s worth it.

Ingredients:

Asparagus (heads) - 200 g
Crayfish necks and tuna (canned) - 1 jar each
Eggs - 4 pcs.
Tomatoes - 2 pcs.
Green salad - bunch
Mayonnaise
For Provencal sauce:
Egg (boiled in a bag) - 1 pc.
Sugar - 1 tsp.
Capers - a couple
Mustard - 1 tsp.
Garlic (chopped) - 1 clove
Olive oil - 2 tbsp. l.

Preparation:

Boil asparagus and hard-boiled eggs. Cut the tomatoes into thin strips, eggs into slices. Prepare the sauce from the indicated ingredients.

Place lettuce leaves on a dish, then tomatoes, place canned tuna, crayfish tails and egg slices on top in one piece. When serving, season the salad with sauce.

Chicago salad with ham, mushrooms, tomatoes

Instead of the usual chicken breast, ham is used and onions are added - a juicy and aromatic dish.

Ingredients:

Ham - 200 g
Champignons and tomatoes - 300 g each
Eggs - 3 pcs.
Onion - 150 g
Grows. butter, mayonnaise, salt and pepper

Preparation:

Cut the ham and tomatoes into cubes, mushrooms and onions finely. Grate the eggs.

Fry onions and mushrooms in oil for about 10 minutes. In this case, all the liquid should evaporate. Cool the roast and add ham, tomatoes, eggs, salt and pepper. Stir the salad and season with mayonnaise.

Recipe 5: Chicago - salad with smoked breast and tomatoes

If you are looking for a tasty and interesting salad that is quite simple to prepare and looks bright and festive, then pay attention to the Chicago salad with smoked breast and tomatoes. Our step-by-step recipe will tell you what other ingredients are needed, how to properly arrange the layers, how to decorate the salad and other necessary details

Looking ahead, I will say that for this dish you will need mayonnaise.

200 g smoked chicken fillet;
80 g champignons;
1 small onion;
1 large tomato;
100 g cheese;
1 egg;
4-5 tablespoons of mayonnaise;
1 tablespoon of vegetable oil.

We wash fresh champignons with running water and remove damaged or contaminated areas. Cut the champignons into slices. Peel the onions, wash and cut into small cubes. Heat a frying pan with vegetable oil, add onions and mushrooms to the frying pan. Fry over low heat for 12-15 minutes until the onion is soft and the mushrooms are ready. The frying time is quite approximate and depends on the amount of food in the pan: if the layer of mushrooms and onions is thick, it will take more time to cook, if it is thin, it will take less. Determine the readiness of the onion: if it is transparent and soft, remove the pan from the heat.

We will lay out the salad in layers in a mold. To do this, line a cylindrical mold with cling film, pressing it well to the sides so that the film completely follows the contour of the mold.

Lightly grease the bottom with mayonnaise.

Place a layer of mushrooms and onions and make a mayonnaise mesh.

Boil the egg hard and cool in water. Peel the cooled egg and grate it onto a coarse grater. Place in a mold and grease with mayonnaise.

Grate the hard cheese onto a coarse grater. We also put it in the mold, grease it with mayonnaise.

Cut the chicken fillet into small cubes. Place the chopped chicken in the mold, lightly press it with your fingers so that there are no voids left between the layers of lettuce.

Cover the salad with the ends of cling film. If there is not enough film to completely cover the salad, cover the mold with a lid or plate. Place the mold with the salad in the refrigerator for half an hour

Then we take out the salad, move the ends of the film to the sides and carefully turn the mold with the salad onto a plate - we try to place the salad in the center. Carefully, holding the free edges of the film, remove the mold (it comes off easily)

Then carefully remove the film - at the top there is a mushroom layer, smeared with mayonnaise.

We wash and wipe the tomatoes. Cut the tomatoes into thin slices or slices and place them figuratively on the surface of the salad.

Serve the salad, garnished with parsley leaves.

Chicago salad with smoked oyster mushroom legs, tomatoes and cheese

Please your family and prepare a juicy, delicious salad with smoked chicken, oyster mushrooms, cheese and tomatoes.

Ingredients:

Oyster mushrooms/champignons – 400 g
Cheese - 300 g
Smoked chicken leg - 1 pc.
Tomatoes - 2 pcs.
Eggs - 6 pcs.
Onion, mayonnaise

Preparation:

Cut the mushrooms and fry in a frying pan in oil with onions (add a little salt and pepper).

Cut the meat into small pieces.

Grease the bottom of the salad bowl with mayonnaise and lay out the meat.

Then rub the cheese with the next layer, make a mayonnaise mesh.

Grate the eggs and place half in the next layer, then the fried mushrooms.

Then again grated egg, mayonnaise mesh, then grated cheese, mayonnaise, put thinly sliced tomatoes on top.

Cooking steps

The dish comes together quite quickly. It takes about half an hour to prepare all the products. It takes another ten minutes to create the layers. In total, in less than an hour you can get a hearty Chicago salad. A step-by-step recipe with smoked breast as a base reveals in detail all the stages of preparing the dish:

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First, put a saucepan with eggs on the fire. They need to be boiled hard for 9-11 minutes after the water has boiled. Then cool the eggs in cold liquid, remove the shell, grate on a fine grater or mash with a fork.
Peel the onions. Cut it into small cubes or thin half rings, fry in a frying pan until golden brown.
While the onions are frying, prepare the mushrooms. Rinse the champignons thoroughly under running water, then let the liquid drain completely. If necessary, dry the product with napkins. Remove the skin from the mushrooms if desired. Cut the mushrooms into thin slices and add them to the onion. It is necessary to fry the mushrooms until the water from the pan has completely evaporated. Three minutes before cooking, add salt and pepper.
Take a chicken leg or breast. Cut the meat into small, neat cubes (slicing into strips is also an option). In this case, first remove the skin from the chicken.
Grate the cheese on a fine or medium grater.
Wash the tomatoes. Cut into thin circles or half rings if the tomato is quite large.

When the ingredients are ready, start forming the Chicago salad. All products are laid out in layers in a certain sequence. To prevent the dish from spreading in different directions and to ensure that each layer is clearly visible, prepare a transparent bowl with high edges. If you plan to serve the dish in portions, then use a special ring. Then:

Grease the bowl with a small amount of mayonnaise. Place the first layer of ham.
Distribute the mushrooms and onions evenly. Make a thin mayonnaise mesh. Don't use too much sauce to avoid adding too much fat to the dish.
Sprinkle the first two layers with cheese and brush with mayonnaise.
Mix the eggs with a small amount of sauce and add to the bowl.
Repeat all the layers again, following the same sequence.
The final layer will consist of neatly laid out tomato slices. The top of the salad can be decorated with any greens.

A delicious and simple salad is ready! And due to the high protein content, the dish also becomes quite filling.

Chicago salad layered with smoked chicken, cheese, vegetables

The salad is not ordinary, eggs and onions are added. Try it yourself and treat your loved ones.

Ingredients:

Smoked chicken – 300 g
Cheese (hard) - 300 g
Eggs - 4 pcs.
Cucumbers - 1 pc.
Tomatoes and onions - 2 pcs.
Mayonnaise, salt

Preparation:

Peel the chicken, remove bones and cut into cubes. Cut the cucumbers into strips, tomatoes into slices. Grate the cheese and boiled eggs.

Fry the chopped onion.

Lay out the salad in 2-3 layers in the following order: chicken, fried onions, cucumbers, grated cheese.

To reduce the fat content of the salad, mayonnaise is applied in the form of a grid between the layers of salad.

Place red circles of ripe tomatoes on top.

Layered Chicago salad with frozen porcini mushrooms and smoked chicken breast

I suggest preparing a salad with an excellent combination of mushrooms, smoked chicken, and fresh tomatoes. Instead of champignons, the classic recipe uses porcini mushrooms. Porcini mushrooms make the salad a particularly tasty, healthy, aromatic dish. Mushrooms thawed in winter remind of a beautiful summer forest.

Ingredients:

Porcini mushrooms (frozen) – 250 g
Chicken breast (smoked) - 2 pcs.
Cheese - 150 g
Eggs - 2 pcs.
Tomatoes and onions - 100 g each
Sunflower oil — 20 ml
Mayonnaise - 70 g
Salt - 0.3 tsp.

Preparation:

Peel the onion, cut into cubes and fry until transparent in a frying pan. Add defrosted mushrooms and cook for 15 minutes, stirring, add salt.

Cut the meat into cubes. Grate the cheese and boiled eggs on a coarse grater.

Place a culinary molding ring on the dish. At the bottom of the dish, in a ring, place a small even layer of mayonnaise. Place chicken on top, then cheese. Lubricate it with a thin layer of mayonnaise. Place half the eggs, and mushrooms and onions on them. Spread mayonnaise on top and

add remaining eggs. Place the salad in the refrigerator for half an hour.

Remove the molding ring. Before serving, place thinly sliced tomatoes on top; they will decorate the salad with their appearance.

Preparation

A step-by-step recipe for Chicago salad with smoked breast will help you prepare the dish correctly, guaranteeing excellent results.

First of all, fry the onion, chopped into small cubes, until golden brown. If desired, you can add a pinch of sugar, which will help the onions caramelize, making them even tastier.
The champignons should be washed well, cut into thin slices and added to the onion. Fry until soft and liquid has completely evaporated. Salt and add spices need to be added 2-3 minutes before the end of frying.
At this time, hard-boil the eggs, then cool them under running water, peel them, and grate them with a grater or fork.
The chicken breast should be finely chopped, preferably into cubes, although strips are also possible.
Grate the cheese on a coarse or medium grater. It is better to use hard varieties.
Wash the tomatoes and cut into thin slices; if the tomatoes are too large, you can cut them into half circles.

You need to lay out the Chicago salad in layers, and since the dish contains a large amount of mayonnaise, it is better to do this in a deep glass salad bowl so that the appetizer does not spread, and the multi-colored layers are clearly visible.

First of all, the bottom of the mold should be well greased with mayonnaise; this is not necessary, but this will make the salad more juicy. Then, lay out the chicken, and on top of it - fried mushrooms and onions. Grease the layer well with mayonnaise again, then sprinkle with cheese.
Mix crushed eggs with mayonnaise, then spread them over the cheese.
Repeat the layers again in the same order, not forgetting to coat with mayonnaise.
Place the chopped tomatoes on top, slightly overlapping each other.
Cut the cucumber into thin slices and decorate the edges of the appetizer with them. Fresh herbs are used for the same purposes.
The finished salad should be placed in the refrigerator for at least 1-2 hours so that all layers are soaked as much as possible and the texture becomes soft and uniform.

And a final piece of advice: the finer you chop the ingredients, the lighter and more melting the texture will be, and the salad itself will soak in faster.

I tried Chicago salad for the first time not so long ago at a friend’s house. Its amazing taste simply amazed me. I assure you, you have never tried anything like this! All the components harmonize so perfectly with each other that it’s hard not to fall in love with such magic. Spicy mushrooms, aromatic smoked meat, delicate cheese - you'll be stunned! And it's ridiculously easy to prepare. Now not a single holiday in our family is complete without it. Well, what can I say, you just have to do it and try it. I am sharing the recipe...