Serves: 6
Total Calories: 197
1. Place eggs in medium saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs slice.
2. Meanwhile, rub large salad bowl with cut garlic clove discard garlic. Add lettuce, cucumber, celery, onions, carrot and radishes to salad bowl toss to combine.
3. Arrange chicken, ham and cheese over lettuce. Top with eggs, tomatoes and croutons. Serve with dressing.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 420 * Calories from Fat: 270 * % Daily Value: Total Fat: 30 g 46% * Saturated Fat: 9 g 45% * Cholesterol: 155 mg 52% * Sodium: 1020 mg 43% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 2 g 8% * Sugars: 9 g * Protein: 21 g * Vitamin A: 90% * Vitamin C: 0% * Calcium: 25% * Iron: 10% * Dietary Exchanges: 1/2 Fruit, 1 Vegetable, 2 1/2 Medium-Fat Meat, 3 1/2 Fat or 1/2 Carbohydrate, 1 Vegetable, 2 1/2 Medium-Fat Meat, 3 1/2 Fat
This Chef's Salad recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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