Chefs Salad With Turkey Avocado And Jack Cheese Recipes

CHEF'S SALAD

Chef's Salad image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried
Kosher salt and freshly ground black pepper
1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese
4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces
4 ounces baked ham, cut into 2-inch long matchstick pieces
4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces
4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces
2 hard-cooked eggs, shelled, cut into wedges
1 ripe Hass avocado, diced
16 vine-ripened cherry or grape tomatoes, halved
2 kirby (pickling) cucumbers, sliced
1 cup toasted croutons

Steps:

Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

TURKEY, STRAWBERRY & AVOCADO SALAD

Turkey, strawberry & avocado salad image

Enjoy this vibrant summer salad for a quick midweek meal. With turkey, strawberry, avocado and spinach, it's healthy and full of nutrients

Provided by Nadine Brown

Categories Lunch

Time 25m

Number Of Ingredients 10

Ingredients

400g turkey breast mini fillets
2 lemons, 1 zested and juiced, 1 sliced
3 garlic cloves, crushed
1 tbsp maple syrup
2 tsp olive oil
½ tsp poppy seeds
160g baby spinach
1 avocado, peeled, stoned and sliced
200g strawberries, hulled and cut into quarters
10g basil, torn

Steps:

Put the turkey fillets between two sheets of baking parchment and bash to a 1cm thickness using a rolling pin. Tip the turkey, lemon slices, garlic and 1 tsp salt into a large, deep pan. Cover with water so the turkey is submerged, then bring to the boil over a medium heat. Reduce the heat to low-medium, cover and cook for 10 mins, or until the turkey is cooked through and the juices run clear. Transfer to a plate using a slotted spoon, cover loosely with foil and leave to cool slightly.
Whisk the lemon zest and juice with the maple syrup. Slowly whisk in the oil, then the poppy seeds. Season.
Shred the turkey using two forks. Divide the spinach, avocado, strawberries and basil between plates and top with the turkey. Drizzle with the dressing to taste, then serve.

Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium

CHEF'S SALAD

Chef's Salad image

At the restaurant, we always made three dressings to go with this chef salad...blue cheese, French and Thousand Island. At home, I had to serve all three dressings, too, because everyone had their favorite. Sometimes the kids would use a tablespoon of each. -Eleanore Hill, Fresno, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 head iceberg lettuce, torn
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, optional
1 small red onion, chopped
1/2 cup sliced radishes
1 small cucumber, chopped
1 small tomato, chopped
1 cup julienned fully cooked ham
1 cup julienned Swiss or cheddar cheese
DRESSING:
1 cup Miracle Whip
1/2 cup each ketchup, sweet pickle relish and chopped onion
Dash garlic salt

Steps:

In a large salad bowl, combine lettuce, beans if desired, onion, radishes, cucumber and tomato. Arrange ham and cheese on top. Cover and refrigerate until serving. In a small bowl, combine all dressing ingredients; stir until well blended. Chill for 1 hour. Serve with the salad.

Nutrition Facts :

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