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Make Ahead Chef's Salad

Chicken.delights's picture
Ingredients
  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
  Paprika 1⁄4 Teaspoon
  Tomatoes 2 Medium
  Hard-cooked eggs 2
  Bacon slices 6 , crisply cooked and crumbled
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Chicken
Interest: 
Healthy

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