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Chef's Salad

Demonstrated by: Walter Paulino of Tanioka’s.
Taste Of Waipahu - November 1, 2002.



Chef's Salad

  • 1 lb iceberg lettuce, shredded
  • 1 small Japanese cucumber, julienne
  • 1 small carrot, julienne
  • 3/4 cup shredded cheddar cheese
  • 1 1/2 cups cubed fried chicken
  • 3 hard-cooked eggs, halved
  • 1 medium tomato, wedged
  • Ranch dressing


  1. In a salad bowl, toss lettuce, cucumber, carrot, and cheese.
  2. Top with chicken, eggs, and tomato.
  3. Just before serving, pour dressing, as desired, over salad; toss gently.

Makes 4 to 6 servings.


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