Puff Chicago Salad with Smoked Chicken and Mushrooms

Today I offer you an interesting salad recipe. The “Chicago” layered salad is very simple to prepare, it turns out delicious, juicy and satisfying. Plus, it’s bright and looks pretty on the table. It can be either a festive salad or become a full-fledged lunch or dinner.

Cook: 30 mins

Servings: 5

Ingredients

Directions

We prepare the necessary ingredients for preparing the salad. Boil the eggs. Peel the onion, wash the mushrooms and the tomato.
Chop the onion.
Grind the mushrooms.
Fry onion and mushrooms in oil, salt and pepper them. Set aside to cool.
We clean the smoked leg of fat, skin and bones.
Cut the smoked chicken into cubes.
Rub the cheese on a coarse grater.
We rub eggs on a coarse grater.
We collect the salad. We install a split form on a wide plate. I have it with a diameter of 22 centimeters. The height of the salad also depends on the dia of the mold.
Grease the bottom of the plate and sides of the mold with mayonnaise.
Put the chicken on the bottom with the first layer. Do not grease it with mayonnaise.
Next is a layer of cheese. Lubricate with mayonnaise. Place half of the eggs in the next layer. Smooth and grease with mayonnaise.
Put a layer of mushrooms and onions on top of the eggs. Do not grease with mayonnaise – there is enough oil that remains in the mushrooms during frying.
Put a layer of eggs on the mushrooms. Lubricate with mayonnaise.
The top layer will be a tomato. We cut it into thin slices.
Decorate the salad with sliced tomato. Place the salad in the refrigerator for 30 minutes to infuse.

Bon Appetit!

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