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Chefs Skillet Salad

Canadian.kitchen's picture
Ingredients
  Salad oil 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Garlic salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Onion salt 1 Teaspoon
  Sugar 1 Tablespoon
  Prepared mustard 1 Teaspoon
  Water 1 Cup (16 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Soft salami 1⁄2 Pound, sliced
  Cooked chicken 1⁄2 Pound
  Romaine heads 2
  Cucumber 1 , sliced
  Hard cooked eggs 6 , quartered
  Celery stalks 2 , sliced
  Swiss cheese 1⁄2 Pound, sliced
  Tomatoes 2 Large
Directions

Whisk the first eight ingredients together in a 12-inch skillet and add prepared mustard, water and vinegar.
Cook and stir on low heat until thickened.
Add salami and chicken, cut in strips; then romaine, broken into bite-size pieces; then cucumber, eggs and celery and cheese, cut in strips.
Finish with thinly sliced tomatoes.
Toss gently with the hot sauce and remove from heat.
Serve with hot popovers.

Recipe Summary

Cuisine: 
American
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Chicken

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