Fourth of July Favorites >
| | Chef's Inspiration Salad
1 quart of crisp, torn iceberg lettuce leaves
1 quart of crisp, torn chicory leaves
2 quarts of crisp, torn romaine leaves
1 medium red onion, thinly sliced
2 cups of cherry tomatoes, halved
1/2 pound of sliced salami, julienne cut
1/4 pound of sliced Swiss cheese, julienne cut
2 cups of chicken chunks or two 5 ounce cans of boneless chicken
2 cups of king size corn ships
1/3 cup of bottled herb and garlic salad dressing, or your own
In a large salad bowl, combine the greens and toss. Add onion rings, cherry tomatoes, salami, Swiss cheese and chicken. Cover tightly with foil or plastic film and refrigerate if not serving immediately.
Just before serving add corn chips and salad dressing. Toss well. Makes 6 servings |
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