House Salad Recipe

Prepare lettuce

Wash romaine leaves thoroughly and spin dry or pat dry with paper towels. Tear into bite-sized pieces until you have approximately 6 cups and place in a large mixing bowl.

Slice onion

Trim and peel the red onion. Slice a small portion thinly and then dice or thinly slice until you have 1/4 cup. If onion is strong, soak slices in cold water for 5 minutes and drain to mellow flavor.

Prepare carrots

Peel and julienne or shred one medium carrot to yield about 1/2 cup. Add to the bowl with the lettuce.

Dice tomato

Core and dice the tomato into medium-size pieces (about 1/2-inch) and add to the bowl.

Slice cucumber

Wash and thinly slice half an English cucumber into half-moons or rounds to make 1/2 cup, then add to the bowl.

Add croutons and cheese

Sprinkle 1/2 cup croutons and 1/4 cup shredded sharp cheddar evenly over the salad.

Toss or arrange

If serving dressed, lightly toss the salad with 1–2 tablespoons of the chosen dressing to coat leaves evenly. If serving dressing on the side, gently arrange ingredients in the bowl without tossing so toppings remain distinct.

Plate and garnish

Transfer salad to individual serving bowls or plates. Place one pretzel pole upright or on the side of the plate for presentation.

Grilled chicken (if chosen)

If adding grilled chicken: season a 4 oz boneless skinless chicken breast with salt and pepper. Grill over medium-high heat 4–5 minutes per side until internal temperature reaches 165°F (74°C). Let rest 3 minutes, then slice thinly and arrange on top of the salad.

Fried chicken (if chosen)

If adding fried chicken: bread and fry or pan-fry a 4 oz chicken breast cutlet until golden and internal temperature reaches 165°F (74°C) (about 3–4 minutes per side depending on thickness). Drain on paper towels, slice, and place on salad.

Offer the chosen dressing in a small cup or drizzle 1–2 tablespoons over the salad. Serve immediately so croutons remain crisp. Note: add protein option for an additional charge.