Gourmet Chef Salad with Herb-Roasted Chicken
30min
40min
3
450
Chef's Note
For a more elegant presentation, arrange the ingredients in sections on top of the greens rather than tossing everything together. For a gluten-free option, simply omit the croutons or use gluten-free croutons. The dressing can be made up to 3 days ahead and stored in the refrigerator - just bring to room temperature and shake well before serving.
Tags
Ingredients
12 oz boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon dried herbs (thyme, rosemary, oregano mix)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 large head romaine lettuce
4 cups mixed spring greens
3 large hard-boiled eggs
1 cup cherry tomatoes
1 medium cucumber
1/2 medium red onion
1 large avocado
3 oz Swiss cheese
4 oz ham
4 slices bacon
1 cup croutons
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup extra virgin olive oil
2 tablespoons fresh chives
2 tablespoons fresh parsley
Instructions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, mix 1 tablespoon olive oil with dried herbs, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 3
Place chicken breasts on the prepared baking sheet and rub with the herb mixture. Bake for 25-30 minutes until internal temperature reaches 165°F (74°C). Remove from oven and let rest for 10 minutes before slicing.
- 4
While chicken is cooking, place 4 bacon slices on a separate baking sheet and bake for 15-18 minutes until crisp. Remove, drain on paper towels, and crumble when cool.
- 5
Prepare the hard-boiled eggs: Place 3 eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer to an ice bath, peel when cool, and slice.
- 6
Wash and dry the romaine lettuce and spring greens. Tear the romaine into bite-sized pieces.
- 7
Slice the cucumber into half-moons, halve the cherry tomatoes, thinly slice the red onion, and cube the Swiss cheese and ham.
- 8
For the dressing, whisk together Dijon mustard, red wine vinegar, honey, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Slowly whisk in 1/4 cup extra virgin olive oil until emulsified. Stir in chopped chives and parsley.
- 9
In a large salad bowl, combine the romaine lettuce and spring greens. Arrange the sliced chicken, ham, Swiss cheese, hard-boiled eggs, cherry tomatoes, cucumber, and red onion on top.
- 10
Slice the avocado just before serving and arrange on the salad.
- 11
Sprinkle with crumbled bacon and croutons.
- 12
Drizzle with the prepared dressing or serve on the side.
- 13
Garnish with any remaining fresh herbs.
Nutrition Information (per serving)
450
32g
24g
26g
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