Chef Salad with Pecans
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
1. This chef salad with pecans is quick and easy to prepare, with minimal mess and chopping.
2. 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.
3. 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:
1. 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.
2. Slice any other veggies and the hard boiled egg and toss with greens.
3. 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.
4. Serve chilled with your favorite dressing.