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Chef Salad with Chicken
Romaine lettuce topped with hard boiled eggs, cheddar, Swiss, tomato, cucumber, and chicken breast.
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servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 8 ounce boneless skinless chicken breast
- salt & pepper
- 1 TBSP olive oil
- 2 large eggs
- 1 large romaine lettuce heart (about 8 ounces), chopped
- 2 ounces cheddar cheese, cubed
- 2 ounces Swiss cheese, cubed
- 2 small roma tomatoes, cut into wedges
- 1/2 cucumber, sliced
- Dressing Suggestions:
- Creamy Gorgonzola Dressing
- Dill Ranch Dressing
- Creamy Avocado and Garlic Vinaigrette
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Directions
- Season the chicken generously with salt & pepper. Heat the oil in a pan over medium heat. When the oil is hot add the chicken to the pan. Place a lid on the pan and cook for 7 minutes. Flip the chicken over and cook while covered until chicken is cooked through (165°F), 6 to 9 more minutes. Set the cooked chicken on a cutting board and set aside to rest for 10 minutes.
- Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. When water starts to boil cover the pan and take off the heat. Let eggs sit for 10 minutes. Drain the eggs and rinse under cold water. Carefully peel the eggs then cut them into wedges and set aside.
- When the chicken has rested for 10 minutes cut into bite-size slices.
- Lay the chopped romaine lettuce in the bottom of a large shallow bowl. Top the lettuce with the eggs, chicken, cheddar, Swiss, tomatoes, and cucumber.
- Serve the salad with dressing on the side.
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