Salads - California Chef's Salad
- Serves 4
- This protein rich main course salad is delicious to serve on a hot summer evening when one is trying to stay away from the stove. Leftover braaied or a grilled supermarket chicken is ideal to use. The rest of the ingredients are pretty standard.
Ingredients
- 1 head of cos lettuce or use a pack of mixed lettuce leaves
- 200 g ripe cherry tomatoes, halved
- 1 bunch of spring onions, sliced on the diagonal with green tops
- ½ cucumber, peeled in zebra stripes and cut into thin half slices
- ½ cooked chicken, remove skin and bones and tear meat into strips
- ½ cup (100 g) cubed gouda or camembert cheese
- Ina Paarman's Green Onion Seasoning
- Ina Paarman's Thousand Island Dressing
Ina Paarman
For more delicious and simple recipes visit the Ina Paarman website.
Variation
Thousand Island Dressing is the traditional accompaniment to a Californian salad but both our Blue Cheese or Herb Dressings are an excellent choice for this salad.
Instructions
- I believe Californian chefs store their salad bowls in the fridge to keep the bowls well chilled!
- Break the lettuce into smaller pieces into chilled individual salad bowls. Add cherry tomato halves, sliced spring onions, cucumber slices, chicken strips and cubes of cheese. Season with Green Onion Seasoning and toss gently. Coat with a generous amount of Thousand Island Dressing and just turn the salad two or three times gently.
- Serve straight away with fresh bread on the side.
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