Chef’s Salad with Chicken and Aged Cheddar
This hearty main-course salad tastily combines a protein, in this case, chicken thigh, tangy cheddar cheese, egg and a mix of vegetables.
Recipe - Quality Foods
Chef’s Salad with Chicken and Aged Cheddar
Prep Time30 Minutes
Servings2
Cook Time20 Minutes
Ingredients
2 Tbsp olive oil
1 tsp dried oregano or basil
1/2 tsp smoked or regular paprika
1/4 tsp garlic powder
4 large or 6 small to medium, boneless, skinless chicken thighs
salt and freshly ground black pepper, to taste
5 to 6 cups baby mixed salad greens
6 to 8 cherry tomatoes, each halved
1 medium celery rib, thinly sliced, widthwise
1/3 cup coarsely grated carrot
1/4 small English cucumber, cut into half-moon slices
1/2 cup cubed aged cheddar cheese, or to taste
2 medium or hard-boiled eggs, chilled, peeled and quartered
your favourite store-bought salad dressing, to taste, such as ranch, Catalina or Italian
Directions
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Place olive oil, oregano (or basil), paprika and garlic powder in a medium bowl. Add the chicken and toss to coat. Set chicken flat on the baking sheet; season with salt and pepper. Roast chicken 20 minutes, or until cooked, and then remove from oven.
- Divide and mound salad greens on each of 2 dinner plates. Artfully top the greens with tomatoes, celery, carrot, cucumber, cheese and egg. Now set 2 or 3 chicken thighs on one side of each plate. Serve the salads with the dressing, to drizzle on it at the dinner table.
30 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Directions
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Place olive oil, oregano (or basil), paprika and garlic powder in a medium bowl. Add the chicken and toss to coat. Set chicken flat on the baking sheet; season with salt and pepper. Roast chicken 20 minutes, or until cooked, and then remove from oven.
- Divide and mound salad greens on each of 2 dinner plates. Artfully top the greens with tomatoes, celery, carrot, cucumber, cheese and egg. Now set 2 or 3 chicken thighs on one side of each plate. Serve the salads with the dressing, to drizzle on it at the dinner table.
