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California-Style Chef's Salad



For the dressing: – 2 1/2 tablespoons fresh lemon juice – 1 clove fresh garlic – 1 tablespoon fresh or 1/2 teaspoon dried chives – Salt and pepper to taste – 3 tablespoons nonfat Real California sour cream or Real California yogurt – 2 tablespoons olive oil For the salad: – 6 cups mixed salad greens – 4 slices Canadian bacon, julienned – 3 ounces cooked skinless chicken breast, sliced – 8 bottles artichoke hearts, halved – 6 sun-dried tomato halves, julienned – 3 ounces each Real California Pepper Jack and Real California Cheddar cheeses, julienned – 2 hard boiled eggs, quartered
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For the dressing, chop chives and garlic. In a small bowl, whisk together lemon juice, garlic, chives, yogurt and olive oil. Season with salt and pepper.

For the salad, toss together greens, bacon, chicken breast, artichoke hearts, tomatoes, cheeses and hard boiled eggs. Drizzle with salad dressing and toss until well coated.