The Salad That Fed Us for Days


Chef Salad with Spinach, Chicken, and Gouda
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2 large bunches flat-leaf spinach (about 14 ounces each), stemmed, washed, and dried (about 3 quarts loosely packed)
1 small head radicchio (about 6 ounces), leaves separated and cut into 1/2-inch strips (about 3 cups loosely packed)
1 Belgian endive (medium, about 5 ounces), halved, cored and cut crosswise into 1/2-inch strips (about 1 cup loosely packed)
1/2 cup fresh basil leaves , torn into bite-sized pieces
1/2 medium red onion , sliced very thin (about 3/4 cup)
2 medium avocados , halved, pitted, and cut into 1/2-inch cubes
8 ounces deli chicken breast , sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces Gouda cheese (regular or smoked), sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces thick-cut bacon (about 8 slices), cut into 1/4-inch strips, fried in medium skillet over medium heat until crisp, and drained on paper towels

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