Chef’s Salad with Chicken and Aged Cheddar

This hearty main-course salad tastily combines a protein, in this case, chicken thigh, tangy cheddar cheese, egg and a mix of vegetables.

Recipe - Quality Foods

Chef’s Salad with Chicken and Aged Cheddar

Prep Time30 Minutes

Servings2

Cook Time20 Minutes

Ingredients

2 Tbsp olive oil

1 tsp dried oregano or basil

1/2 tsp smoked or regular paprika

1/4 tsp garlic powder

4 large or 6 small to medium, boneless, skinless chicken thighs

salt and freshly ground black pepper, to taste

5 to 6 cups baby mixed salad greens

6 to 8 cherry tomatoes, each halved

1 medium celery rib, thinly sliced, widthwise

1/3 cup coarsely grated carrot

1/4 small English cucumber, cut into half-moon slices

1/2 cup cubed aged cheddar cheese, or to taste

2 medium or hard-boiled eggs, chilled, peeled and quartered

your favourite store-bought salad dressing, to taste, such as ranch, Catalina or Italian

Directions

Preheat oven to 400 F. Line a baking sheet with parchment paper. Place olive oil, oregano (or basil), paprika and garlic powder in a medium bowl. Add the chicken and toss to coat. Set chicken flat on the baking sheet; season with salt and pepper. Roast chicken 20 minutes, or until cooked, and then remove from oven.

Divide and mound salad greens on each of 2 dinner plates. Artfully top the greens with tomatoes, celery, carrot, cucumber, cheese and egg. Now set 2 or 3 chicken thighs on one side of each plate. Serve the salads with the dressing, to drizzle on it at the dinner table.

30 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

2 Tbsp olive oil

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

1 tsp dried oregano or basil

Mccormick - Oregano Leaves, 11 Gram

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$5.49 was $6.99$49.91/100g

1/2 tsp smoked or regular paprika

Mccormick - Paprika, 35 Gram

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$5.49 was $6.99$15.69/100g

1/4 tsp garlic powder

Mccormick - Garlic Powder, 54 Gram

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$5.49 was $6.19$10.17/100g

4 large or 6 small to medium, boneless, skinless chicken thighs

Sunfarms - Sunrise Farms Boneless Skinless Chicken Breasts, 1 Pound

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$11.29/lb$2.49/100g

salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.49$4.19/100g

5 to 6 cups baby mixed salad greens

Earthbound Farm - Baby Spinach & Spring Mix, Organic, 142 Gram

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$6.49$4.57/100g

6 to 8 cherry tomatoes, each halved

Western Family - Signature Medley Cherry Tomatoes, 340 Gram

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$5.99$1.76/100g

1 medium celery rib, thinly sliced, widthwise

Earthbound Farm - Celery, Bunch, Organic, 720 Gram

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$6.33 avg/ea$0.88/100g

1/3 cup coarsely grated carrot

Carrots - Cello Bag, 3lb, 3 Pound

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$4.99$0.37/100g

1/4 small English cucumber, cut into half-moon slices

Cucumber - Long English, 1 Each

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$2.99

1/2 cup cubed aged cheddar cheese, or to taste

Not Available

2 medium or hard-boiled eggs, chilled, peeled and quartered

Western Family - Large White Eggs, 18 Each

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$7.29$0.41 each

your favourite store-bought salad dressing, to taste, such as ranch, Catalina or Italian

Western Family - Ranch Salad Dressing, 475 Millilitre

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$3.69$0.78/100ml

Directions

Preheat oven to 400 F. Line a baking sheet with parchment paper. Place olive oil, oregano (or basil), paprika and garlic powder in a medium bowl. Add the chicken and toss to coat. Set chicken flat on the baking sheet; season with salt and pepper. Roast chicken 20 minutes, or until cooked, and then remove from oven.

Divide and mound salad greens on each of 2 dinner plates. Artfully top the greens with tomatoes, celery, carrot, cucumber, cheese and egg. Now set 2 or 3 chicken thighs on one side of each plate. Serve the salads with the dressing, to drizzle on it at the dinner table.