Loaded Chef’s Salad

Whether you’re packing lunch or plating up a light but satisfying dinner, this Loaded Chef’s Salad is a fresh take on a classic. Loaded with crisp veggies, protein-packed eggs, hearty ham and chicken, and topped with homemade croutons and a zesty herbed yogurt dressing, it’s a flavour-packed bowl that hits every note. It’s wholesome, quick to assemble, and delicious!

Ingredients

Dressing

• ½ cup plain greek yogurt
• ¼ cup of fresh herbs parsley, dill, and chives, minced
• 1 clove garlic peeled
• Juice of a lemon
• 2 Tbsp mayonnaise
• 1 tsp Dijon mustard
• salt and pepper, to taste

Croutons

• 3 thick slices sourdough bread
• 1 Tbsp olive oil
• 2 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp pepper

Salad

• 6 cups chopped romaine
• 4 hard-boiled eggs peeled and halved
• ½ cup ham diced
• ½ cup cooked chicken diced
• ½ cup cheddar cheese cubed
• 1 cup cherry tomatoes halved
• 2 baby cucumbers sliced

Instructions

1. In a small bowl or mason jar, combine yogurt, herbs, garlic, lemon juice, vinegar, Dijon, salt and pepper. Whisk until well combined. Set aside.
2. Slice the bread into 1” cubes. Add to a bowl along with the oil, Italian seasoning, salt and pepper, then toss to coat.
3. Heat a small skillet over medium heat. Add the seasoned bread cubes and cook, turning occasionally, until golden and toasted, 3-4 minutes. Remove from heat, and set aside to cool.
4. In a large bowl, combine romaine, eggs, chicken, ham, cheese, tomatoes, and cucumbers. Add cooled croutons. Toss in the dressing and garnish with more fresh herbs, if desired. Enjoy!