Chef's salad

Chef's salad


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About this recipe: Try this all-time favourite with a home-made white wine vinaigrette.

Lynn Lewis

Serves: 4 

  • 2 skinless chicken breast fillets (about 300g)
  • oil for brushing
  • 1 large head romaine lettuce
  • 4 plum tomatoes, cut into wedges
  • 150g thinly sliced ham
  • 125g thinly sliced Swiss–style cheese
  • 3 medium eggs, hard–boiled, thinly sliced
  • White wine vinaigrette
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1⁄2 teaspoon caster sugar
  • salt and freshly ground black pepper

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat grill or barbecue to medium–hot. Brush chicken with oil; cook about 5 minutes each side or until cooked through. Let stand 5 minutes; slice thinly.
  2. Tear lettuce leaves into small pieces. Arrange on a large platter. Top with chicken, tomatoes, ham, cheese and eggs.
  3. To make vinaigrette, whisk oil, vinegar, mustard and sugar until combined. Drizzle salad with vinaigrette and season with black pepper.

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