Recipe courtesy of Mary McCartney

Chef's Salad

Getting reviews...
As a child growing up in England with an American mother, I had a surprise one day after school when I went home to my best friend's house for dinner. Her mother offered me a salad, which I expected to be like one of my mum's—lots of crunchy ingredients tossed together in a huge salad bowl and served with a delicious dressing. What I got was a single wedge of tomato, a lettuce leaf, a chunk of cucumber and some salad dressing poured over. It didn't quite have the wow factor of my mum's compositions. This salad, inspired by hers, is crisp, satisfying and the colors make it look as good as it tastes.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Salad:

Dressing:

Directions

  1. Add the potatoes, plant-based chicken, watercress, peas, tomatoes, lettuce, olives, scallions and carrots to a large salad bowl.
  2. Add the oil, vinegar, mayonnaise, mustard, and a small pinch of salt and pepper to a small jar with a tightly secured lid and shake well.
  3. Just before serving, drizzle the dressing over the salad and toss well until evenly coated.