Taylor's Dinner Salad

• 1 cup of bibb lettuce
• 1 cup of red lettuce
• 1 cup of baby greens
• 1 large baked potato, russet. You may substitute yukon gold or red.
• 1 can sliced pickled beets, drained. 14 .5 ounce size
• 1/2 medium red onion, cut in half then thinly sliced
• 1 1/2 cup cooked chicken breast, cubed
• 2 hard boiled eggs, peeled and sliced
• 1 salt and pepper to taste
• 3 tbsp vinaigrette, your choosing to toss with the greens
• 1/4 cup croutons, your favorite

1. Place cleaned and dried greens in large mixing bowl.
2. Greens should be torn into bite sized pieces.
3. Add vinaigrette and toss.
4. On a large platter arrange greens first covering platter.
5. Take eggs and spread neatly in a row at top of platter.
6. On opposite side, place sliced beets across in same manner.
7. Next to eggs spread onions across platter.
8. Next to beets, spread cooked chicken across platter.
9. Top middle row with sliced potatoes.
10. Sprinkle a touch of salt and pepper over the entire platter.
11. Top each serving with croutons.
12. Recipe by taylor68too

bibb lettuce, red lettuce, baby greens, potato, beets, red onion, chicken, eggs, salt, vinaigrette, croutons

Taken from cookpad.com/us/recipes/339447-taylors-dinner-salad (may not work)