Chefs' Salads

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If you think salad is solely a side dish, five of the country's best chefs would like to change your mind. Each of their terrific toss-ups is a satisfying summer dinner in its own right.

By Kristin Donnelly; Photography by Sang An

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Kale & Chicken Scaloppine Caesar

Jenn Louis, Chef and Co-Owner of Lincoln and Sunshine Tavern in Portland, Oregon:

"I love kale! If you remove the stems of this sturdy green, slice the leaves thinly and toss them with a hearty dressing, they stand up to other substantial ingredients, like the pan-fried chicken and chunky croutons I use here. And a little cheese on top never hurts."

Makes: 4 servings

Prep   30 mins 
Cook   25 mins 
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