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California-Style Chef's Salad

California-Style Chef's Salad

Yields 2 Main Course or 4 First Course Servings

For the dressing:

  • 2 1/2 tablespoons fresh lemon juice
  • 1 clove fresh garlic
  • 1 tablespoon fresh or 1/2 teaspoon dried chives
  • Salt and pepper to taste
  • 3 tablespoons nonfat sour cream or yogurt
  • 2 tablespoons olive oil

For the salad:

  • 6 cups mixed salad greens
  • 4 slices Canadian bacon, julienned
  • 3 ounces cooked skinless chicken breast, sliced
  • 8 bottled artichoke hearts, halved
  • 6 sun-dried tomato halves, julienned
  • 3 ounces each California Pepper Jack and California Cheddar cheeses, julienned
  • 2 hard boiled eggs, quartered

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,