Name: Loaded Chef’s Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: ½ cup plain greek yogurt; ¼ cup fresh herbs (such as fresh parsley, dill, and chives, minced); 1 clove garlic (peeled); juice of a lemon; 2 tbsp mayonnaise; 1 tsp Dijon mustard; salt and pepper (to taste); 3 thick slices sourdough bread; 1 tbsp olive oil; 2 tsp Italian seasoning; ½ tsp salt; ¼ tsp pepper; 6 cups chopped romaine; 4 hard-boiled eggs (peeled and halved); ½ cup ham (diced); ½ cup cooked chicken (diced); ½ cup cheddar cheese (cubed); 1 cup cherry tomatoes (halved); 2 baby cucumbers (sliced)

Loaded Chef’s Salad

Taste Alberta

Print Recipe

Prep Time 15

Cook Time 5

Total Time 20

Course Salad

Cuisine American

Servings 4

Ingredients

½ cup plain greek yogurt
¼ cup fresh herbs such as fresh parsley, dill, and chives, minced
1 clove garlic peeled
juice of a lemon
2 tbsp mayonnaise
1 tsp Dijon mustard
salt and pepper to taste

Croutons

3 thick slices sourdough bread
1 tbsp olive oil
2 tsp Italian seasoning
½ tsp salt
¼ tsp pepper

Salad

6 cups chopped romaine
4 hard-boiled eggs peeled and halved
½ cup ham diced
½ cup cooked chicken diced
½ cup cheddar cheese cubed
1 cup cherry tomatoes halved
2 baby cucumbers sliced

Instructions

In a small bowl or mason jar, combine yogurt, herbs, garlic, lemon juice, vinegar, Dijon, salt and pepper. Whisk until well combined. Set aside.
Slice the bread into 1” cubes. Add to a bowl along with the oil, Italian seasoning, salt and pepper, then toss to coat.
Heat a small skillet over medium heat. Add the seasoned bread cubes and cook, turning occasionally, until golden and toasted, 3-4 minutes. Remove from heat, and set aside to cool.
In a large bowl, combine romaine, eggs, chicken, ham, cheese, tomatoes, and cucumbers. Add cooled croutons. Toss in the dressing and garnish with more fresh herbs, if desired. Enjoy!

Keyword eggs

Loaded Chef’s Salad