How to make a classic chef salad

in this article, I will be sharing with you how to make a classic chef salad for any kind of event.

Chef salad is a salad that originated in the United States and supplies the body with important vitamins, minerals, and fibers. It goes for all occasions.

Preparation Time: 10mins

Serving: 6

Nutrient Label

Calories	30
Carbohydrate	1 gram
Protein	8.1 gram
Fiber	3 grams
Vitamin K	85%
Vitamin C	54%
Folate	15%
Manganese	7%
Vitamin B6	6%
Calcium	5%
Potassium	4%
Magnesium	3%
Sugar	½  gram
Fat	2 gram
Cholesterol	70mg
Sodium	20mg
Vitamin A	5%
Iron	1.5%

Ingredients

Shredded Cabbage or Trimmed Radishes                          1 small 0r 6 Radishes

Celery                                                                          1 Stalks

Carrot                                                                          2      

Eggs (Boiled or Fried)                                                       2

Grilled Chicken (Filleted)                                                ½ Cup

Fresh Pepper                                                             ½ teaspoon.

Lettuce                                                                        1 Head

Tomatoes                                                                   2

Swiss Cheese                                                              ¼ cup

Cucumber                                                                   ½

Olive Seed                                                                  ¼ cup

Sweet Corn                                                                ½ cup (from 1 ear of corn)

French dressing                                                                  ¾ cup

METHOD OF PREPARATION

Core the lettuce and save 2 outside leaves for bed in which to put the salad; place them around the edge of a medium-sized salad bowl.

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Cut or tear the remaining lettuce into bite-size pieces; place in the bowl and toss with shredded cabbage or trimmed sized radishes; julienned celery, grated carrot, sweet corn, cubed cucumber, and half of the dressing.

Peel and cut each tomato into 6 wedges; arrange the tomatoes wedges around the inside edges of the lettuce.

Combine the cheese and chicken and toss, then spread it over the lettuce and vegetables

Place the quartered or fried eggs between the tomatoes and wedges

Add the pepper on the salad and spoon the rest dressing over the salad.