Make ahead Chef's Salad Recipe


Health IndexHealthy++Cuisine
Main Ingredient


 Shredded lettuce6 Cup (96 tbs), shredded (Use Iceberg, Romaine, Or A Combination)
 Carrots3 Medium, shredded
 Green onions with tops4 , thinly sliced
 Celery stalks3 , sliced
 Shredded cooked chicken/Shredded cooked turkey3 Cup (48 tbs)
 Canned sliced ripe olives2 1⁄4 Ounce, drained (1 Can)
 Mayonnaise1 1⁄2 Cup (24 tbs)
 Dijon mustard1 Tablespoon
 Minced red onion2 Tablespoon (Use Mild Variety)
 Garlic1 Clove (5 gm), minced or pressed
 Italian herb seasoning1⁄4 Teaspoon
 Paprika1⁄4 Teaspoon
 Tomatoes2 Medium
 Hard-cooked eggs2
 Bacon slices6 , crisply cooked and crumbled
 Chopped parsley2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4031 Calories from Fat 3071

% Daily Value*

Total Fat 342 g526.3%

Saturated Fat 45.5 g227.5%

Trans Fat 0 g

Cholesterol 1061.7 mg

Sodium 3863.9 mg161%

Total Carbohydrates 90 g30%

Dietary Fiber 35 g140%

Sugars 33.9 g

Protein 151 g302%

Vitamin A 2902.2% Vitamin C 601.4%

Calcium 92.1% Iron 141%

*Based on a 2000 Calorie diet


Arrange lettuce in an even layer in a shallow 4-quart serving dish.
Top with carrots, green onions, celery, chicken, and olives.
In a small bowl, stir together mayonnaise, mustard, red onion, garlic, herb seasoning, and paprika.
Season to taste with salt and pepper.
Spread dressing evenly over chicken mixture, cover, and refrigerate for at least 2 hours or until next day.
Just before serving, cut tomatoes into wedges and slice eggs; decoratively arrange atop salad.
Sprinkle with bacon and parsley.
For each serving, scoop down to bottom of dish and lift out a portion of all layers.