Recently while visiting my bestie in Florida, another friend from out of town decided to join us. After we planned to pick her up at the airport, we thought it would be nice to head to the Morse Museum to see the extensive Tiffany collection. Since it was going to be a beautiful day around lunchtime, we thought we would bring a picnic lunch to eat at the park that is right down the street from the museum. We thought a Chef Salad would be a fresh and light lunch that would be perfect to eat as it was hot that day.
Ingredients
Any type of lettuce, chopped
Shredded chicken (we used leftover smoked chicken from the night before)
1 hard-boiled egg per salad, sliced
1 avocado, cut in chunks
Fresh mushrooms, sliced
1/2 cucumber, diced
Tomato, chopped
Salad Dressing
Instructions
To make this chef salad to go, find a medium-sized container with a lid. Place the lettuce in the bottom. Everything else can line up on the top. On this day, we placed the smoked chicken on one side,. Cucumbers, tomatoes and avocados were in the middle and sliced mushrooms were on the other side. Hard-boiled eggs were sliced and placed in the middle on top.
For the dressing, pour some bottled dressing into a separate small container with a lid or just bring a bottle with you. Pack the salads in an insulated bag with an ice pack to keep the salad cool until ready to eat. Don’t forget some utensils. If you have any leftover takeout plastic utensils that come in a plastic wrapper, this is an ideal time to use those up. They usually come with a napkin and possibly some salt and pepper. If you don’t have some takeout utensils, any plastic cutlery will do along with some napkins.
Enjoy your lunch on a beautiful day, whether you are at work or for fun, to take in some fresh air and rejuvenate in the middle of the day. It’s totally worth it!
