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
Chef's Salad
Demonstrated by: Walter Paulino of Tanioka’s.
Taste Of Waipahu - November 1, 2002.
Ingredients:
Directions:
- In a salad bowl, toss lettuce, cucumber, carrot, and cheese.
- Top with chicken, eggs, and tomato.
- Just before serving, pour dressing, as desired, over salad; toss gently.
Makes 4 to 6 servings.
