Chicago Salad with Smoked Chicken
Simple, colorful, and so tasty - you’ll lick your fingers! Chicago salad with smoked chicken suits a festive table and will delight you on weekdays. It looks very elegant and impressive, has a balanced mix of ingredients, and tastes great.
Updated : 03 February, 2026
Easy
About 1 hour.
Ingredients
500 grams
Smoked chicken quarters
300 grams
Champignon
150 grams
Hard cheese
3
Tomato
3
Eggs
1
Onion
3 tablespoon
Mayonnaise
1 tablespoon
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a tasty layered Chicago salad with smoked chicken? Prepare the ingredients. You can use smoked chicken not only from leg quarters, but also from breast or drumsticks - choose what you like. You can replace smoked chicken with boiled, pan-fried, or oven-baked chicken. Any hard or semi-hard cheese works; the main thing is that it’s tasty, high quality, without non-dairy fat substitutes, and melts well.
Step 2
Remove the smoked meat from the bones and cut into small pieces.
Step 3
Wash the mushrooms, pat dry, and slice. If using frozen mushrooms, buy about 1.5× more, because after thawing and sautéing you’ll have much less left.
Step 4
Peel the onion and dice finely.
Step 5
Grate the cheese on a coarse or medium grater.
Step 6
Hard-boil the eggs, cool, peel, and grate on a coarse grater. If you like, separate whites and yolks and grate them separately, then arrange them as separate layers.
Step 7
Wash the tomatoes and slice into half-moons. Use ripe but firm tomatoes - soft ones won’t hold their shape and can ruin the salad’s appearance.
Step 8
Heat vegetable oil in a skillet over medium heat. Add the onion and sauté until translucent.
Step 9
Add the mushrooms and sauté, stirring, for about 15 minutes, until golden and the excess moisture evaporates. Salt at the end. Let the mushrooms and onions cool.
Step 10
You can simply mix everything in a salad bowl, but I prefer using a ring mold so the layers are visible. A 14-16 cm / 5.5-6.3 in ring works well. Make the first layer smoked chicken and drizzle with mayonnaise. I put the mayonnaise into a piping bag and snipped off the tip - it’s more convenient than using a spoon. You can partially or fully replace mayonnaise with sour cream or plain yogurt to reduce calories.
Step 11
Next layer: grated cheese. Drizzle it with mayonnaise too.
Step 12
Then add half of the grated eggs and some mayonnaise.
Step 13
Spread the sautéed mushrooms with onions over the eggs. Add mayonnaise if you want - after all, the mushrooms were already cooked in oil.
Step 14
Finish with the remaining grated eggs.
Step 15
Arrange the tomato slices on top. Refrigerate the salad for 30 minutes to let it soak through.
Step 16
Before serving, remove the ring. Garnish with fresh herbs and serve. Enjoy your meal!
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