Chef Salad
A vibrant and satisfying dish that combines crisp vegetables, savory proteins, and rich dressings, perfect for any meal.
Equipment
- Salad Bowl
- Knife
- Cutting Board
Ingredients
Salad Base
- 8 cups Romaine Lettuce, chopped Provides a crisp base for the salad.
Vegetables
- 1 cup Cherry Tomatoes, halved Adds sweetness and juiciness.
- 1 unit Cucumber, sliced Enhances crunch and provides hydration.
- 1 cup Shredded Carrots Offers texture and vibrant color.
Proteins
- 1 cup Cooked Chicken Breast, diced Adds heartiness; can use grilled or rotisserie.
- 1 cup Turkey Breast, diced Keeps the salad classic.
- 1 cup Shredded Cheese (Cheddar or Swiss) Adds creaminess and savory flavor.
Additional Ingredients
- 1/2 cup Hard-Boiled Eggs, sliced Adds richness and protein.
- 1/2 cup Olives, sliced Provides a briny contrast.
- 1/2 cup Bell Peppers, diced Contributes sweetness and crunch.
- 1/4 cup Red Onion, thinly sliced Adds a sharp bite.
- 1 unit Salad Dressing (Ranch, Vinaigrette, or Blue Cheese) Ties all flavors together.
Instructions
- 1. Rinse the romaine lettuce under cold water, chop into bite-sized pieces, and place in a large salad bowl.
- 2. Slice cherry tomatoes in half, peel and slice cucumber, grate or shred carrots, and add to the bowl.
- 3. Dice cooked chicken and turkey, sprinkle over the salad.
- 4. Add shredded cheese and sliced hard-boiled eggs on top.
- 5. Add sliced olives and red onion for extra flavor.
- 6. Drizzle dressing over the salad, toss gently to combine.
- 7. Serve immediately or keep dressing separate until ready to serve.
Notes
Feel free to customize with your favorite ingredients or dressings.