Instructions: Coarsely tear up the head lettuce, romaine, chicory, and escarole. Place the greens in a large serving bowl as you tear.

Place the tomato quarters on top of the greens.

Cut the chicken, ham, and cheeses julienne-style and place on top of the greens. Garnish with the water cress, and serve with French or Russian dressing.

Kitchen Staff Tip: To prepare a fat-free Russian Salad Dressing, simply combine 1/2 cup nonfat plain yogurt, 1 cup fat-free mayonnaise, 1/2 cup low-sodium ketchup, and 2 teaspoons horseradish in a small bowl. Refrigerate for at least 30 minutes to let the ingredients bind, and serve on the side of your fresh Chefs Salad.

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