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!
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Loaded Chef’s Salad
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
Method
- In a small bowl or mason jar, combine yogurt, herbs, garlic, lemon juice, vinegar, Dijon, salt and pepper. Whisk until well combined. Set aside.
- Slice the bread into 1” cubes. Add to a bowl along with the oil, Italian seasoning, salt and pepper, then toss to coat.
- 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.
- 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!
