Chef Salad Recipe

Rinse and dry the mixed salad greens thoroughly. Place in a large salad bowl or divide among four individual plates.

Halve the cherry tomatoes (or dice a medium tomato). Thinly slice the red onion into rings or half-moons. Set aside.

Option A — Grilled Chicken

If using chicken: pat the breasts dry. Coat with 1 tbs olive oil and the seasoning (garlic powder, paprika, 0.25 tsp salt, 0.25 tsp pepper). Preheat a grill or grill pan over medium-high heat. Grill breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, then slice thinly against the grain.

Option B — Ham

If using ham: slice or cube 8 oz of cooked deli ham and set aside. No additional cooking required.

Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, turn off heat and cover pan; let sit 10 minutes for hard-boiled eggs. Transfer eggs to an ice bath for 5 minutes, then peel and quarter or slice.

Shred about 1 cup cheddar cheese (or use pre-shredded).

Prepare the vinaigrette: in a small bowl or jar combine 3 tbs olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey (or sugar), 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust seasoning.

Assemble the salad: distribute the greens among four plates or keep in one large bowl. Arrange sliced grilled chicken or ham on top. Scatter tomatoes, red onion slices, quartered hard-boiled eggs, and shredded cheese evenly over the greens.

Dress the salad just before serving: drizzle vinaigrette over portions to taste (about 1–2 tbs per serving) or serve dressing on the side. Sprinkle optional croutons if using. Serve immediately.