How To Prepare
1
Whisk vinegar, shallot, mustard, and pepper in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.
2
Divide the greens among 4 plates. Arrange equal portions of chicken, egg whites, tomatoes, and cucumber on top of the lettuce. Drizzle the salads with the remaining dressing.
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Ingredients
- 6 tablespoons white wine vinegar
- 4 tablespoons finely minced shallot
- 2 tablespoon Dijon mustard
- 2 teaspoon freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 20 cups mixed salad greens
- 16 ounces shredded cooked chicken breast,
- 4 large eggs, hard-boiled, yolks removed (see Tip), peeled and chopped
- 4 medium tomatoes, diced
- 2 large cucumber, seeded and sliced
Ingredients
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