Bayou Chef Salad Recipe

Make hard-cooked eggs

Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat, and let sit 10 minutes. Drain and transfer eggs to an ice bath for 5 minutes. Peel and halve or quarter; set aside.

Prepare tomato and cheeses

Core and cut the tomato into 6–8 wedges. If using shredded mozzarella, measure out 3 oz. Arrange provolone slices stacked or folded so they are ready to portion.

Measure greens and ham

Place 6 cups of mixed salad greens in a large serving bowl or divide between two plates. Roll or fold ham slices and slice into bite-sized strips if desired.

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or lightly pound to an even thickness (about 3/4 inch).

Mix the blackening seasoning: combine paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne, salt and black pepper in a small bowl. Rub both sides of each chicken breast with the seasoning, pressing so it adheres.

Heat a large skillet over medium-high heat until very hot. Add 1–2 tablespoons oil and the optional tablespoon of butter. When oil is shimmering, add the seasoned chicken. Cook without moving 4–5 minutes until a dark crust forms, then flip and cook another 4–5 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust time for thickness. Remove to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Divide or mound the mixed greens on serving plates if not already done.

Arrange sliced blackened chicken over the greens, placing ham slices, tomato wedges and halved or quartered eggs around or on top.

Tuck mozzarella and provolone pieces around the salad so each serving has cheese distributed evenly.

Drizzle about 2–4 tablespoons of ranch dressing per serving over the salad, or serve ranch on the side. Finish with a squeeze of lemon if desired and a crack of fresh black pepper.

Serve immediately while the chicken is warm. Leftover components (chicken, dressing) can be stored separately in the refrigerator for up to 3 days.