Most chef salads are heavily laden with processed meat. I love the taste, but you can make one that’s even healthier by substituting roasted chicken for the traditional deli meats.
There is no right or wrong here, as far as the ingredients go. Choose what you love. Here is what I used:
Leaf lettuce, washed and torn into small pieces
Chicken, cooked and shredded (from a grocery store rotisserie chicken!)
Red onion, thinly sliced,
Egg, hard-boiled, then thinly sliced
Bleu cheese, crumbled,
Cherry tomato (quartered — and I just used 1 for a bit of color)
Have fun with placement of the various components on the plate. Traditionally, you see a chef salad where the ingredients are segregated — so the avocado slices are all in one area, then all the egg slices are in one area, etc. Lovely to look at that way, but not practical to eat. If you are going to use a vinaigrette dressing, you’ll want to toss the greens in it first and use a little more than you normally would for the greens, so there is plenty to extent to the other ingredients. Topping with a creamy dressing would make it easier to keep the components separate on the chef salad.
I decided since it was just me that day, that I would put the ingredients on the plate in the same manner I wanted to eat them — with each forkful presenting the full variety of the salad components. Ah, yes. The perfect bite.
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