Make ahead Chef's Salad
|Shredded lettuce||6 Cup (96 tbs), shredded (Use Iceberg, Romaine, Or A Combination)|
|Carrots||3 Medium, shredded|
|Green onions with tops||4 , thinly sliced|
|Celery stalks||3 , sliced|
|Shredded cooked chicken/Shredded cooked turkey||3 Cup (48 tbs)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Dijon mustard||1 Tablespoon|
|Minced red onion||2 Tablespoon (Use Mild Variety)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Italian herb seasoning||1⁄4 Teaspoon|
|Bacon slices||6 , crisply cooked and crumbled|
|Chopped parsley||2 Tablespoon|
Arrange lettuce in an even layer in a shallow 4-quart serving dish.
Top with carrots, green onions, celery, chicken, and olives.
In a small bowl, stir together mayonnaise, mustard, red onion, garlic, herb seasoning, and paprika.
Season to taste with salt and pepper.
Spread dressing evenly over chicken mixture, cover, and refrigerate for at least 2 hours or until next day.
Just before serving, cut tomatoes into wedges and slice eggs; decoratively arrange atop salad.
Sprinkle with bacon and parsley.
For each serving, scoop down to bottom of dish and lift out a portion of all layers.