|A Chef in Provence|
|by Edouard Loubet|
In this cookbook, Edouard Loubet shares the recipes that have earned his restaurant, 'Moulin de Lourmarin', two Michelin Stars.
Tip: Try chef salad for more results.
Results 1 - 10 of 19 for chicken chef salad
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With sharp knife, ... horizontally. Scoop out middle. Fill with chicken salad. Sprinkle either cheese ... top of roll on top. Kids can fix these easily.
Tear salad greens into bowl and add remaining vegetables. Arrange strips of cheese and meat on top. Garnish with egg and tomatoes.
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.
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.
Break lettuce into bowl. Add remaining vegetables. Toss well with dressing. Cut ham into strips. Top lettuce mixture with meat strips, cheese strips ...
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 ...
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.
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.
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