Pittsburgh Salad (sort of)

In Pittsburgh, they have this great tradition of putting fries on salad. It is probably one of the few good things about the city of Pittsburgh. JUST KIDDING!!! Kind of. Anyway, we really enjoy this salad in our house. It even satisfies a hard working man! And it’s good enough for company!


  • 3 russet potatoes
  • grilled chicken breast, cooked and sliced
  • romaine lettuce
  • one onion
  • avocado
  • tomato
  • shredded carrot
  • red wine vinegar
  • olive oil
  • salt and pepper


Saute chicken breast in olive oil, salt and pepper. Set aside to cool. Wash and chop salad ingredients: lettuce, tomato, carrot, and avocado. Slice onoin (not chop) and saute in olive oil for a long time, until it caramelizes. Set aside onion. Slice potatoes in long french-fry form. Make sure the slices are small so they cook well. Toss in olive oil, salt and pepper. Lay on sprayed pan and cook at 425 degrees. The key is to cook them for a LONG time. They need to be crispy. No limp fries on this salad! Once they are about done, prepare each salad on a plate, in this order: lettuce, tomato, carrot, avocado, onion, chicken, fries.  Then drizzle with red wine vinegar and olive oil. Sprinkle with salt and pepper.


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