Chicken Chef's Salad Recipe
One whole natural grilled or breaded chicken breast diced on a bed of lettuce surrounded by sliced egg and fresh tomatoes. Served with choice of dressing.
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Ingredients
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Salad Base
Chicken
Dressing
Method
Preparation of Chicken
- 1
Grill or Bread the Chicken
Preheat the grill or skillet over medium heat. If grilling, lightly coat the chicken breast with olive oil and season with salt and black pepper. Grill for about 6-7 minutes on each side until fully cooked (internal temperature should reach 165°F). If breading, coat the chicken breast in breadcrumbs after seasoning, then pan-fry in olive oil until golden and cooked through.
Salad Assembly
- 2
Prepare Salad Base
While the chicken is cooking, wash and dry the romaine lettuce and chop it into bite-sized pieces. Slice the cherry tomatoes in half and chop the cucumber into thin slices. Peel and slice the hard-boiled eggs.
- 3
Assemble Salad
In a large bowl or platter, lay the chopped romaine lettuce as the base. Arrange the sliced cherry tomatoes and cucumber around the edges. Dice the cooked chicken breast and place it in the center of the salad. Finally, arrange the sliced hard-boiled eggs on top.
Serving
- 4
Add Dressing
Serve the salad with a side of ranch dressing or drizzle it over the top according to preference.