Deconstructed Chef Salad
Ingredients
- 75 ounces (1.5 package) Shady Brook Farms® Skinless Turkey Breast & Thigh Roast (drain off all gravy and reserve for another application), diced & warmed
- 50 ounces Tomatoes
- 50 ounces Colby or cheddar cheese, cubed
- 50 ounces Cucumbers, diced into small pieces
- 100 ounces Lettuce (2 ounces per salad)
- 50 ounces Croutons
- 50 Hard-boiled eggs
- Ranch dressing (for serving) – 2 ounces per serving
Instructions
- Prep and chill all ingredients so they are ready for assemble. You can prepare all ingredients ahead of time and hold until ready to serve.
- Assembly: Start with bed of lettuce and layer on meat and egg; reserving extra toppings for students to choose their own in line (cheese, cucumber, tomato, croutons).
- Serve with ranch dressing on the side.