Louisiana Chef's Salad

Main Course
Salad

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

Serves 4

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

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. 

 

Similar Recipes by course
Spanish Pork Tenderloin Bites My Mom's Chicken and Dumplings Champagne Chicken Grilled Chicken with Shawarma Spices Butter-Poached Shrimp Seafood Creole
Summer Shrimp Wraps Shrimp Fricassee Gnocchi with Ricotta Grilled Guajillo Chicken Steak Meuniere Pan-Fried Pork Chops with Roasted Green Beans and Pecans

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive