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Loaded Chef’s Salad

Taste Alberta
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
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