Louisiana Chef's Salad

Main Course

Salad

Serves 4

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

Ingredients:

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

Click image to enlarge.

Method:

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.