Culinary Tools:
- Square Griddle
- Carving Knife
- 10-inch Gourmet Skillet with Cover
- 4-quart Dutch Oven with Cover
- Junior Colander
- Chef’s Knife
- 5-quart Mixing Bowl
- 1-quart Mixing Bowl
Ingredients:
- 4 slices turkey bacon (8 ounces)
- 1 (8-ounce) chicken breasts
- Salt and black pepper to taste
- 1 tablespoons white vinegar
- 1 eggs
- 4 cups lettuce, chopped
- ½ cup cherry tomatoes, sliced
- 1 cups avocado, largely diced
- ¼ cup black olives, sliced
- ¾ cups blue cheese, crumbled
Country Dressing:
- 1 cup low-fat cottage cheese
- ¼ cup red wine vinegar
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- Salt and black pepper to taste
Balsamic Dressing:
- ¼ cup balsamic vinegar
- ½ cup olive oil
- 2 tablespoons fresh thyme, chopped
- Salt and black pepper to taste
Ranch Dressing:
- 2/3 cup low-fat buttermilk
- 1/3 cup low-fat sour cream
- 1/3 cup low-fat mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and black pepper to taste
Preparation:
Preheat the Square Griddle at medium heat for 2 minutes; cook the bacon for 4 minutes on each side or until golden brown. Remove bacon and pat dry with a paper towel to remove extra fat. Using the Carving Knife, slice the bacon into strips.
Preheat the 10-inch Gourmet Skillet at medium heat for 3 minutes or when adding a few drops of water to the pan, they bounce. Season the chicken breasts with salt and black pepper. Place the chicken into the skillet; cook each side for 8 minutes or until fully cooked. Remove the chicken and let it cool for 5 minutes. Using the Carving Knife, dice the chicken into large chunks.
In the 4-quart Dutch Oven, add 4 cups of water and 1 tablespoons of white vinegar. Place the Junior Colander into the saucepan. In the Colander, place the eggs and cover the saucepan with the Redy-cook valve open. Cook at medium-high heat. When the valve whistles (in about 8 minutes), close it and cook at medium heat for 10 more minutes. Cool the eggs; peel and chop them with the Chef’s Knife.
Using the same knife, cut the remaining vegetables as directed on the ingredients’ list. In the 5-quart Mixing Bowl, combine the cooked chicken, bacon and eggs with all the remaining salad ingredients.
Once you have decided on a dressing, use the Chef’s Knife to cut the ingredients as directed. In the 1-quart Mixing Bowl, mix all the ingredients of the dressing you have picked. Evenly mix the salad with the dressing and serve.