|A Private Chef's Private Collection|
|by Kirk Borde|
A cook book with a collection of over 250 recipes compiled by an honor graduate of the Culinary Institute of America, in New York, with over 17 ye...
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1 - 10 of 19 for chicken chef salad
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Rub large bowl ... bowl combine lettuce, cucumber and tomatoes. Arrange eggs, carrots, beets, asparagus, ham, chicken and beef. Use your favorite dressing.
Slit open the ... used. Rub a salad bowl with it. ... parsley or watercress. Combine all ingredients for dressing. Drizzle over salad or serve separately.
Tear salad greens into bowl and add remaining vegetables. Arrange strips of cheese and meat on top. Garnish with egg and tomatoes.
Combine mayonnaise, salt, ... Chill. To make salad, toss tomatoes, ... dressing separately in sauce bowl, sprinkled with parsley. Makes 6 to 8 servings.
Combine vegetables in ... dressing, tossing well. Place ham, cheese and eggs on salad. Serve with ... French dressing, if desired. Yield: 4 to 6 servings.
Combine oil, vinegar, garlic salt and pepper in deep bowl until thoroughly blended. Mash cheese with grated onion then mix in cream. Combine oil and ...
With sharp knife, ... horizontally. Scoop out middle. Fill with chicken salad. Sprinkle either cheese ... top of roll on top. Kids can fix these easily.
Break lettuce into bowl. Add remaining vegetables. Toss well with dressing. Cut ham into strips. Top lettuce mixture with meat strips, cheese strips ...
On a bed of lettuce arrange chicken, ham, cheese ... refrigerator. (This dressing will harden in the refrigerator but softens at room temperature.) About 1 1/2 cups.
Prepare salad according to package ... in meats, cheese, and green onion. Serve on a bed of salad greens or lettuce. Garnish with eggs and tomato wedges.
Result Page: 1
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