Chef Salad with Roasted Chicken
Chef Salad with Roasted Chicken
Thoroughly wash & prep:
Lettuce, chopped
Spinach, torn
Favorite veggies, sliced & diced
Layer in 4 individual serving bowls.
Prepare:
1 lb chicken, cooked & chopped
1/2 lb bacon, cooked & chopped
4 eggs, boiled & peeled
Croutons
Cheese, shredded
Arrange over the top of the 4 prepared bowls.
Drizzle with Homemade Ranch Dressing. Serve immediately.
Brenda’s tips:
Serving size: 4 servings
Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store in an airtight container.
Window to B’s kitchen…
