Summer Chefs Salad Recipes

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SUMMER CHEF'S SALAD WITH GRILLED PORK, CHICKEN, AND CHIMICHURRI RANCH DRESSING



Summer Chef's Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing image

Provided by Ian Knauer

Categories     Salad     Chicken     Pork     Tomato     Side     Kid-Friendly     Salad Dressing     Avocado     Cucumber     Lettuce     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 17

For the dressing:
6 tablespoons buttermilk
6 tablespoons Chimichurri Sauce
5 tablespoons mayonnaise
1/4 teaspoon kosher salt
For the salad:
6 cups (packed) baby romaine or romaine hearts
1 Kirby cucumber, sliced
2 large hard-boiled eggs, sliced
1 ripe Hass avocado, sliced
2 radishes, thinly sliced
1 cup shredded grilled whole chicken breast (from Spatchcock Grilled Chicken )
1 cup shredded Brown Sugar BBQ Pork Butt
1/2 pint (1 cup) cherry tomatoes, halved
1/2 cup cubed Swiss cheese
1/2 cup croutons
Kosher salt and freshly ground black pepper

Steps:

  • Make the dressing:
  • Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
  • Assemble the salad:
  • Toss lettuce and cucumber with dressing in a large serving bowl. Arrange eggs, avocado, radishes, chicken, pork, tomatoes, cheese, and croutons over salad and season with salt and pepper.
  • Do Ahead
  • Dressing can be made up to 3 days in advance. Cover and chill.

SUMMER CHEF'S SALAD



Summer Chef's Salad image

Categories     Salad     Cheese     Egg     Leafy Green     Pork     Tomato     Vegetable     No-Cook     Carrot     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, peeled
2 teaspoons dried oregano
5 cups mesclun salad blend (about 3 ounces)
10 ounces Black Forest ham, cut into matchstick-size strips
6 ounces Swiss cheese, cut into matchstick-size strips
1 1/2 cups coarsely shredded peeled carrots
1 1/2 cups halved cherry tomatoes (about 10 ounces)
1 cup thinly sliced red onion
2 hard-boiled eggs, cut into wedges
1/4 cup slivered fresh basil

Steps:

  • Puree olive oil, red wine vinegar, garlic, and oregano in food processor until smooth. Season vinaigrette to taste with salt and pepper. Set aside.
  • Arrange mesclun on large platter. Arrange ham strips, cheese strips, shredded carrots, halved tomatoes, and sliced red onion in spoke-like pattern atop mesclun. Place egg wedges around edge of platter. Sprinkle with slivered basil. Drizzle with vinaigrette and serve.

CHEF SALAD



Chef Salad image

This salad eats like a full meal and is similar to the one you'd get at a salad bar. Place your toppings in small containers and the leafy greens in a bowl to allow it to be modified to a person's preference.

Provided by thedailygourmet

Categories     Romaine Lettuce Salad

Time 15m

Yield 4

Number Of Ingredients 11

6 ounces romaine lettuce
1 medium head butter lettuce
6 ounces deli turkey, cubed
3 ounces turkey ham, cubed
3 ounces Swiss cheese, julienned
3 ounces Cheddar cheese, julienned
½ cup sliced cherry tomatoes
1 baby cucumber, sliced
½ cup croutons
4 large hard-boiled eggs, quartered
¼ cup ranch dressing, or to taste

Steps:

  • Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
  • Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 11.7 g, Cholesterol 78.3 mg, Fat 23.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.3 g, Sodium 1084.9 mg

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  • Puree olive oil, red wine vinegar, garlic, and oregano in food processor until smooth. Season vinaigrette to taste with salt and pepper. Set aside.
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