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Make ahead Chef's Salad Recipe
|Shredded lettuce||6 Cup (96 tbs), shredded (Use Iceberg, Romaine, Or A Combination)|
|Carrots||3 Medium, shredded|
|Green onions with tops||4 , thinly sliced|
|Celery stalks||3 , sliced|
|Shredded cooked chicken/Shredded cooked turkey||3 Cup (48 tbs)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Dijon mustard||1 Tablespoon|
|Minced red onion||2 Tablespoon (Use Mild Variety)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Italian herb seasoning||1⁄4 Teaspoon|
|Bacon slices||6 , crisply cooked and crumbled|
|Chopped parsley||2 Tablespoon|
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
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.