Arizona Chef Salad Recipe
Seasoned sirloin, seasoned chicken, pico de gallo, shredded cheese on top of fresh greens.
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Ingredients
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Salad Base
Toppings
Seasoning
Method
Prepare the Salad Base
- 1
Wash and Dry Greens
Thoroughly wash the mixed salad greens under cold running water. Dry them using a salad spinner or by patting them gently with a clean kitchen towel. Place the greens in a large serving bowl.
Cook the Proteins
- 2
Season and Cook Sirloin
Rub the sirloin steak with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. Heat a grill or skillet over medium-high heat. Cook the sirloin for about 4-5 minutes on each side or until it reaches your desired doneness. Remove from heat and let it rest for 5 minutes before slicing it thinly.
- 3
Season and Cook Chicken
Rub the chicken breast with olive oil, garlic powder, onion powder, paprika, salt, and black pepper. In the same grill or skillet, cook the chicken for about 6-7 minutes on each side or until fully cooked and no longer pink inside. Remove from heat and let it rest for 5 minutes before slicing it.
Assemble the Salad
- 4
Add Toppings
Once the proteins are sliced, layer the sliced sirloin and chicken on top of the prepared salad greens. Add a generous scoop of pico de gallo and sprinkle shredded cheese over the top.
- 5
Serve
Toss the salad gently to combine all the ingredients if desired. Serve immediately, optionally with your favorite dressing on the side.