Quick & Easy

Chef’s salad

Chef's salad



1.Preheat oven to moderate 180°C (160°C fan-forced)
2.Cook chicken in heated oiled large frying pan until browned both sides.
3.Place chicken in shallow baking dish, bake, uncovered, about 15 minutes or until cooked through. Cover chicken, stand 5 minutes, slice thinly
4.Meanwhile, make white wine vinaigrette. Combine olive oil, white wine vinegar, mustard and sugar in a jar and shake well.
5.Divide lettuce among serving bowls, layer with chicken, tomato, ham, cheese and egg, then drizzle with vinaigrette

For a creamier dressing, place the ingredients in a blender and process until thick and opaque


Related stories