Spring is here! The temperatures are warming, the pecan trees are blooming and the sun is shining longer. I don’t know about you, but during the warmer times of the year, I have less and less motivation to spend a lot of time prepping meals in the kitchen. Thankfully, there are still healthy meal options that take little time to prepare. Enter salads! Today I will be sharing with you some inspiration for a quick favorite: chef salad.
3 Reasons to Love this Recipe
- This chef salad with pecans is quick and easy to prepare, with minimal mess and chopping.
- This chef salad with pecans is super versatile! Make it as light or as wholesome as you like by adding any kind of favorite salad toppings or dressings.
- This chef salad with pecans is a protein powerhouse. Meat, eggs, cheese and pecans combine to deliver the perfect protein superfecta to keep you feeling full longer!
Recipe:
- 2 Cups Fresh Mixed Greens (I used romaine lettuce and spinach, but you can use kale, red leaf lettuce, etc. also)
- 1 Hard Boiled Egg
- ¼ Cup Shredded Cheese (I used mozzarella, but feel free to use others like mild or sharp cheddar, feta or bleu, etc.)
- ¼ Cup Farm Fresh Pecan Pieces (I used Large Pecan Pieces, but feel free to use Small or Medium Pecan Pieces, depending on your preference)
- 3 oz Diced Meat (I used thin sliced turkey, but feel free to use any favorite meat or slice diameter)
- Dressing (generally, creamy dressings like Ranch or Thousand Island are used in chef salads)
- Additional Veggies (feel free to add the traditional tomato and cucumbers in the mix also)
Directions:
- Tear the greens into desired sizes (tearing instead of cutting helps the greens stay fresh and crisp longer) and create a bed on a plate or in a bowl.
- Slice any other veggies and the hard boiled egg and toss with greens.
- Sprinkle in your favorite meat protein (I prefer to use chilled meat to prevent the greens from wilting) and add the cheese and farm fresh pecans.
- Serve chilled with your favorite dressing.