This salad checks all the boxes. It makes smart use of reimagined, repurposed ingredients, so nothing goes to waste. It’s light, fresh, and healthy, yet still full of flavor. And best of all, it proves that simple ingredients, used thoughtfully, can come together to create something truly delicious.
Tip : I made this salad dressing because the ingredients are almost always on hand. Honestly, who doesn’t have a bottle of ketchup in the pantry. If you prefer, you can swap it with Catalina dressing from Kraft. It’s very similar, though I have to say… mine still tastes better.
Ingredients
- 1/2 head romaine lettuce cut into 1" strips
- 1/2 green bell pepper cut into 1" cubes
- 6 strawberry or baby tomatoes cut in quarters or halves
- 4 whole hardboiled eggs cut into quarters
- 1 half cooked chicken breast sliced into thin slices
- 1 recipe Lexington House Salad Dressing or Catalina Salad Dressing by Kraft
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting the recipe.
- Prepare salad ingredients, cut 1/2 head romaine lettuce into 1" srips, cut 1/2 green bell pepper into 1" squares, cut 6 strawberry or baby tomatoes into halves or quarters, cut 4 whole hardboiled eggs into quarters and slice 1 half cooked chicken breast into thi sices.
- Add vegetables to a medium sized mixing bowl. Reserve a few tomato and green pepper slices for garnish. Toss the remaining vegetables to combine.
- Prepare Lexington House Salad Dressing and set aside until ready to assemble the salad.
- Place a good amount of the salad mixture into deep bowls or onto plates and add slices of chicken breast and hardboiled egg quarters on top of the salad mixture and then generously drizzle all over with the salad dressing. Garnish with reserved tomato and green pepper slices.
- Season with kosher salt and freshly ground black pepper and serve.
