Louisiana Chef's Salad

Main Course

Recipe first appeared in the July/August 2012 edition of Louisiana Kitchen & Culture

Serves 4

  • 1 store-bought rotisserie chicken
  • 1 large head Romaine lettuce, cored, torn into bite-sized pieces
  • 2 carrots, peeled, sliced very thin
  • 1 rib celery, sliced very thin
  • 1/4 pound tasso or smoked ham, chopped
  • 1/4 cup chopped green onion
  • Fresh Creole Tomato Vinaigrette (recipe here)
  • 4 ounces white Cheddar cheese, finely cubed
  • 4 large hard-boiled eggs, peeled and quartered
  • black pepper
  • Garlic Baguette Melba Toast (recipe here)

Louisiana Chef's Salad

Louisiana Chef's Salad 

Click image to enlarge.



Remove skin and bones from chicken; shred meat and chill.

In a large bowl, combine lettuce, carrots, celery, tasso, and green onion; toss well. Divide mixture among 4 chilled plates. Top each plate evenly with 2 tablespoons Fresh Creole Tomato Vinaigrette and divide white cheddar, eggs, and chicken among plates. Season with black pepper. Serve with Garlic Baguette Melba Toast


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