Chef Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

1 chicken breast, boneless and skinless, cooked and sliced, about 6 oz (170 g)
1 cup (150 g) ham, sliced or diced
2 cups (100 g) green leaf lettuce, torn
2 cups (150 g) iceberg lettuce, chopped
1 cup (110 g) cheddar cheese, shredded or sliced
1 yellow tomato, sliced
2 hard-cooked eggs, quartered
1/4 cup (30 g) red onion, thinly sliced (optional)
Salt, to taste
Pepper, to taste
Dressing of your choice, to taste (e.g., ranch or vinaigrette)

Instructions

1. Arrange torn green leaf and chopped iceberg lettuce on a large platter or individual plates.
2. Place sliced chicken breast, ham, yellow tomato slices, cheddar cheese, and egg quarters in separate rows or sections over the lettuce.
3. Scatter thinly sliced red onion if using and season lightly with salt and pepper.
4. Serve with dressing on the side so diners can dress to taste; toss portions before eating if desired.