Chef's Salad

Ingredients -

Dressing:

1/4 cup Cider Vinegar
1 teaspoon Dry Mustard
1 teaspoon Worcestershire Sauce
1 teaspoon Coarse Salt
1/4 cup minced Scallions
1/4 cup minced Dill Pickle
1/4 cup finely chopped rehydrated Sun-Dried Tomatoes (reserve 1/2 cup soaking water)
1 cup Plain Yogurt

Croutons:

2 tablespoons Extra Virgin Olive Oil
4 slices Sourdough Bread, cubed

Salad:

6 cups washed and torn Red Leaf Lettuce
2 cups Mixed Salad Greens
1 large Carrot, peeled and grated
4 large Radishes, thinly sliced
2 cups Boneless, Skinless Chicken Breast, shredded or strips
4 ounces Ham, cut into strips
1/2 cup grated Cheddar Cheese
1/2 cup grated Gouda Cheese
2 Hard-Boiled Large Eggs, quartered

Preparation:

Dressing:

1. Place all ingredients in a small bowl and stir with a fork until well blended.

2. Refrigerate until serving time.

Croutons:

1. Heat oil in a skillet.

2. Toss bread cubes in hot oil.

3. Toast cubes over medium heat, tossing occasionally, until bread is lightly toasted.

4. Set aside.

Salad:

1. Toss together the lettuce, mixed greens, carrots, and radishes.

2. Drizzle lettuce mixture with 1/4 cup of the dressing and toss well.

3. Spread dressed lettuce mixture in a large bowl such as a pasta serving bowl or a glass salad bowl.

4. Arrange in rows across the top of the greens: the chicken, ham, and cheeses.

5. Arrange quartered eggs around the edge of the salad. Place the croutons over the top.

Chicken Salad Tips -

Chicken Cooking Times

The smaller the piece of chicken, the shorter the cooking time required. Boneless, skinless pieces in particular tend to dry out easily because they lack the fat and skin covering that contributes to keeping the meat moist. These pieces adapt well to stir fry recipes because the cooking time is short and there is usually a sauce to help keep the meat moist.

Chicken Salad Tips -

Grilling Chicken

Chicken breasts taste great on the grill. To keep the chicken moist, use tongs instead of a fork when turning the meat to avoid piercing the skin and allowing the juices to escape. Thicker pieces should be arranged on the grill nearer to the heat source for more even cooking. Aromatic woods added to the coals will produce distinct flavorings and add another dimension to the chicken.

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