Chef Salad

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Proof that a salad can be more than satisfying, this dish offers protein from turkey, eggs and bacon turkey-style. You could add a sliced ripe avocado to this salad, but it will increase the fat to 20 g per serving.

Tags: Intermediate, 10 mins, Salads, Entrées, Eggs, Cheese, Vegetables, Chicken/Poultry, Healthy Insider's Report 2011
Serves: 4
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 15  minutes
Total: 25  minutes

Additional Information


4 slices PC Blue Menu Turkey Bacon-Style
2 eggs
8 cups (2 L) shredded romaine lettuce
1/3 cup (75 mL) PC Blue Menu California Dressing
6 PC Organics Grape Tomatoes , halved
4 slices PC Havarti Light Cheese Sliced , cut in strips
4 slices PC Blue Menu Oven Roasted Turkey Breast , cut in strips
2 tbsp (25 mL) fresh chives cut in ½ inch (1 cm) lengths


  1. Heat nonstick frying pan over medium-high heat. Place turkey slices in frying pan and cook for 5 to 6 minutes, turning frequently, or until golden brown. Cut each slice in half on the diagonal. Set aside.
  2. Place eggs in small saucepan. Add water to cover. Bring to a boil. Reduce heat to medium-high; cook uncovered for 9 minutes. Drain. Run under cold running water to cool. Peel and cut in half. Set aside.
  3. In bowl, toss romaine with three-quarters of the dressing. Divide among four dinner plates, mounding in centre of plate. Arrange three tomato halves and half an egg around base of each salad. Top with cheese, turkey and bacon. Top with chives and drizzle of remaining dressing.

Nutritional Information

Makes 4 servings Per serving:
260 calories, fat 12 g, sodium 680 mg, carbohydrate 13 g, fibre 4 g, protein 26 g Excellent source of Potassium, Calcium and Vitamin A, Very good source of Iron, Source of Fibre