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-like”!
Another version of the Chicago salad recipe in layers most likely has nothing to do with Chicago itself, or even 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.
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
Chicago salad
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...
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.
Chicago salad with smoked chicken breast
A bright and tasty Chicago salad with smoked breast, the step-by-step recipe for which I offer is an ideal appetizer for a holiday. It contains smoked chicken breast, which sets the tone and mood of the dish. And it is accompanied by cheese, mushrooms and tomatoes - all together makes the Chicago salad so wonderful. This recipe calls for layering the salad ingredients, which is much prettier than simply tossing them together. So don’t be lazy and do everything as indicated in the description: then you will have a truly festive dish. The preparation of Chicago salad with smoked breast does not take long and is quite easy; it turns out not only tasty and appetizing, but also satisfying. Keep this in mind when you plan the rest of the dishes for the feast. I also advise you to pay attention to the recipe for Cockerel under a fur coat salad. bright and festive snack.
Ingredients: – 200 grams of smoked chicken breast; – 200 grams of mushrooms; – 1 small onion; – 100 grams of hard cheese; – 2 small tomatoes; - 2 eggs; – 3 tbsp. mayonnaise with a slide; – vegetable oil for frying; – salt, black pepper.
First, let's deal with the mushrooms and onions - these ingredients take the longest to cook. Cut the onion into half rings and fry in vegetable oil over low heat until transparent and lightly golden. Be careful and keep an eye on the onions at all times: they burn quickly, so do not forget to stir the contents of the pan.
Cut the mushrooms (I took champignons) into slices (or cubes, if you like) and add them to the onions in the frying pan, mix and cook everything together for 10-15 minutes over low heat. Then add salt and pepper to taste and leave to cool.
In the meantime, we have the opportunity to work on other ingredients. Let's start with chicken breast. For this recipe we need smoked chicken breast - it is very tasty, aromatic and will be very good in a salad. Cut the chicken fillet into small cubes or thin strips.
Boil chicken eggs hard. Cool and grate on a coarse grater. You can boil the eggs for this salad in advance - they can easily wait until it’s their turn to prepare the ingredients.
The cheese is also grated on a coarse grater, as are the eggs. We use the type of hard cheese you like best.
Cut the tomatoes into thin half rings. It is best to use tomatoes that are already ripe, but with elastic skin. The fact is that such tomatoes will be tasty, but at the same time they will still be well cut - without tearing or creasing.
Now we need to decide on the container for the salad. It should be high enough - after all, we will be making a layered salad, it will be a shame if there is not enough space for the last layers. I prefer to cook layered salads in glass dishes - because in this case you will also see beautiful rings of layers, and not just the top of the salad, as in a ceramic salad bowl, for example. If you have a cone-shaped salad bowl, like I do, keep this in mind. That the layers in this case will be unequal in size - the lower one will be of small diameter, but larger in width, and the upper one, on the contrary, will be thin, but of large diameter. Grease the bottom of the mold with one spoon of mayonnaise.
Place a layer of smoked chicken fillet.
Then - a layer of hard cheese, which we also grease with 1 spoon of mayonnaise.
Place grated eggs on a layer of cheese and mayonnaise.
Then follow the mushrooms with onions and again mayonnaise - the remaining spoon at our disposal.
The last layer is half rings of tomatoes. They can be laid out in different ways, do as your imagination tells you.
If desired, decorate the salad with herbs.
That's all, Chicago salad with smoked breast is ready to serve. You can put it on the table immediately, or you can let it soak in the refrigerator for 40-60 minutes - it will be even tastier. But, in this case, do not forget to pre-pack the salad bowl in cling film so that the tomatoes do not get chapped.
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.
Classic recipe
The Chicago salad recipe is so simple that even a novice housewife can handle it.
Ingredients:
- Smoked chicken - 250 grams.
- Chicken eggs - 3-4 pcs.
- Cheese - 150 grams.
- Onion - 1 pc.
- Fresh cucumber - 1 pc.
- Tomatoes - 2 pcs.
- Greenery.
- Salt - to taste.
- Homemade mayonnaise.
Preparing the salad:
- Eggs must first be boiled in salted water.
- The chicken is cleaned of skin and bones and cut into small cubes.
- The onion is chopped and fried until golden brown.
- The eggs are cooled in cold water, peeled and grated on a coarse grater.
- Tomatoes are cut into slices, and cucumbers into strips.
- The cheese is coarsely grated.
- Lay out the salad in layers. For convenience, you can use springforms.
- Each layer is coated with mayonnaise: chicken, onion, cheese. Repeat in this order 2-3 times.
- Top the salad with tomato rings. Cucumber straws are placed on the sides.
The Chicago salad turns out very beautiful. It will be a great addition to the holiday table.
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.
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.
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.
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.
Ingredients
- 250 g smoked chicken;
- 100 g champignons;
- 2 medium tomatoes;
- 100 g hard cheese;
- 2 eggs;
- mayonnaise - to taste;
- 1 onion;
- 2 tbsp. l vegetable oil;
- greenery.
Homemade recipe
An easy to prepare but very tasty dish. It cannot be classified as dietary due to the presence of mayonnaise. But, at the same time, it fills you up very quickly and can replace the main meal. The given amount of ingredients is enough to prepare a salad for 4 people. Time - 40 minutes.
- Cut the chicken into cubes. If you use a leg for a salad, separate the meat from the bone. The skin should also be removed.
- Grate the cheese on the finest grater.
- Boil the eggs for 6 minutes, then grate and salt.
- Cut the onion into small cubes and sauté in oil until transparent. Add sliced mushrooms and leave to simmer until soft.
- Cut the tomatoes into neat, 0.5 cm thick slices.
- We apply a grid of mayonnaise to the bottom of the mold. This is easy to do if you cut off the corner of the package, turning it into a pastry bag.
- Place meat on top of the sauce, then cheese, eggs, onions with mushrooms and tomatoes. Cover all layers except the last two with mayonnaise.
- Decorate with greens. Salad ready. Bon appetit!
We recommend:
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.
Ingredients for cooking
The basis for Chicago salad is smoked chicken. Use any part of your choice - breast or leg. The fattier the meat, the higher the calorie content of the dish after cooking.
It is better to choose tomatoes that are firm and not overripe. This will prevent excess liquid from appearing.
It is better to use homemade chicken eggs by boiling them hard. Cucumbers are also chosen to be dense and crunchy.
Homemade mayonnaise is used to prepare the salad. This will give the dish a delicate taste and make it lighter.
The classic recipe for salad with smoked ham is complemented with champignons, asparagus and green beans. The dish is complemented with green salad, dill and parsley.
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.
With champignons
Mushrooms add a piquant flavor to the dish. Both fresh and frozen champignons are used for cooking.
The mushrooms are chopped very finely and fried with onions until golden brown in vegetable oil. Before assembling the dish, you need to wait until the champignons have cooled.
The salad with smoked ham and mushrooms is very filling and tasty. When cooking in layers, the champignons are laid out immediately after the chicken.
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.
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.
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.
Ham salad
A dish with smoked sausage turns out tasty and satisfying. Ham gives the salad a delicate taste and reduces calorie content. It can be layered or mixed together in a large bowl.
- Ham - you can use chicken.
- Eggs – if the salad is mixed, quail eggs will look great.
- Boiled potatoes.
- The cheese chosen is hard, as it is easier to grate.
- Bulb.
- Tomatoes for garnishing dishes are dense, mid-season.
- Homemade mayonnaise.
- A small amount of olive oil.
- Salt and herbs.
How to prepare Chicago salad in layers:
- First of all, boil the eggs and potatoes.
- The ham is cut into strips or small cubes, it depends on the preference of the housewife.
- The cheese is grated. Interestingly, if you grate it on a Korean attachment, the salad will turn out more tasty.
- The onion is peeled, finely chopped and fried in olive oil until golden brown.
- Eggs are grated or cut into cubes using an egg slicer.
- It is better to use homemade mayonnaise, but if you don’t have it, store-bought mayonnaise will do.
- Take a plate that is not too deep and lay out layers, repeating them two or three times: ham, potatoes, cheese, eggs.
- The sides are decorated with finely chopped herbs, and on top with pre-cut tomato rings.
To soak the salad, put it in the refrigerator. You can surprise your guests with this dish; it is ideal for any occasion.
Salad is a frequent guest on the daily menu. Prepared according to the Chicago recipe using smoked chicken or ham, the dish is tender and tasty. It can be layered, portioned, or all the ingredients mixed together.
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.
