Last Saturday, I did just that by creating a Chef Salad bar.
I began the process by roasting three chicken breast (bone in) with some olive oil, thyme, salt and pepper. While, the chicken was roasting, I chopped all my veggies, cooked turkey bacon in the microwave, and made a home made dressing. I rounded out the salad with a couple of different cheeses: Feta, Gorgonzola and Sharp Cheddar.
Here are some topping ideas:
Greens - bib/boston lettuce, romaine, arugula, ice burg are a few of my favorites
Peppers - I sliced a few fresh banana peppers, but feel free to use bell peppers, hot peppers or pickled ones.
Onions - chives, shallots, spring onions, red or sweet
Home made croutons or pita chips
Dried Cranberries or Cherries
Cheese- Blue, Feta, Gorgonzola, Cheddar, Fresh Mozzarella - you get the picture
I placed a large platter next to my chopping board, and plopped the veggies on the platter as I finished chopping. The cucumbers were peeled, seeded and diced. Shallots, banana peppers, tomatoes, chicken (was de-boned) and cubed. Lettuce was also cut into bite size pieces. Lastly, the avocados were sliced and drizzled with lime juice, salt and pepper.
I intended on making a balsamic vinaigrette, but I forgot to buy the balsamic vinegar. I used what I had in the fridge to make a yummy salad dressing.
Here is my recipe for a Pomegranate Vinaigrette:
1/4 cup Pomegranate Juice (there are now blueberry and cherry blends)
1 tsp of coarse Dijon mustard
1/2 shallot grated on a micro-plane
2 tsp honey
3-4 tablespoons olive oil
salt and pepper to taste
Place all ingredient in a box and whisk thoroughly. Serve dressing on the side so guest can choose how much or little to use. ENJOY!!
and for dessert: