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Yield: 4 servings DRESSING INGREDIENTS 1/2 cup mayonnaise 2 tablespoons chili sauce 1 tablespoon sweet pickle relish 2 scallions, trimmed to approx. 4" in length and chopped finely 1 hard boiled egg, chopped finely 2 tablespoons of chopped pimentos, drained 1 tablespoon Dijon mustard 1/4 teaspoon paprika Hot pepper sauce (a few drops) Salt & freshly ground black pepper (to taste) SALAD INGREDIENTS 1 medium sized head iceberg lettuce; leaves separated, washed and completely dry 1 skinless boneless split chicken breast; fully cooked, cooled and cut into 1/2" slices 1/4 lb. (4 oz.) thinly sliced baked ham 1/4 lb. (4oz.) thinly sliced Swiss cheese 3 hard-boiled eggs 6 slices bacon, cooked until crisp 2 medium tomatoes, washed with seeds and pulp removed 1. For the dressing, place first 8 ingredients in a medium bowl and mix well. Add a few shakes of hot pepper sauce, salt and freshly ground black pepper to taste. Cover the bowl and refrigerate until ready to serve. Better if prepared at least 4 hours in advance. 2. Right before serving, place the lettuce in a large bowl and Toss & Chop until roughly chopped and reduced in size by approximately one third. Add the sliced chicken breast, ham, swiss cheese, eggs, and bacon. Toss & Chop the ingredients until well chopped and mixed together. 3. Add one large spoonful of dressing into the salad mixture and toss until well coated. Repeat this process until your salad is evenly covered in dressing. Serve the extra dressing on the side. 4. Chop the tomatoes in a separate bowl and sprinkle on top as garnish. Serve immediately. Helpful Tip If using the Toss & Chop, you can carefully hold the scallions over the bowl and slice directly into the bowl using one blade, then add the boiled egg and chop the eggs and scallions together before mixing in the rest of the ingredients. |
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© 2008 Silvermark Creator of the toss & chop™ |