Chef Salad

A classic chef salad: a hearty, colorful plate of mixed greens topped with diced ham and turkey, cubed cheeses, hard‑boiled eggs and crisp vegetables. Quick to assemble and perfect for lunch or a light dinner.

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Course: Lunch

Cuisine: American

Keyword: chef salad, classic salad, protein salad, lunch salad, easy salad

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 420kcal

Ingredients

6 cups mixed lettuce romaine, iceberg or butter lettuce, torn
1 cup cooked ham diced
1 cup cooked turkey or chicken diced (optional)
3 hard-boiled eggs quartered
1 cup cherry tomatoes halved
1 medium cucumber sliced
1 large carrot julienned
1/2 cup cheddar cheese cubed
1/2 cup Swiss or Monterey Jack cubed
1/4 cup blue cheese crumbles optional
1/4 cup red onion thinly sliced (optional)
1/2 cup croutons optional
1/2 cup dressing ranch, blue cheese, or vinaigrette

Instructions

Bring a pot of water to a boil and gently add 3 large eggs; simmer 9–10 minutes for firm yolks.
Transfer eggs to an ice bath and cool 5 minutes; peel and quarter.
Wash and spin-dry 6 cups mixed lettuce; pat dry and tear into bite-sized pieces.
Slice 1 medium cucumber into thin half-moons or wedges.
Halve 1 cup cherry tomatoes and set aside.
Peel and julienne 1 large carrot into matchsticks for crunch.
Dice 1 cup cooked ham and 1 cup cooked turkey or chicken into small cubes.
Cube 1/2 cup cheddar and 1/2 cup Swiss cheese and place in a small bowl.
Arrange lettuce evenly on a large platter or four plates, creating a bed.
Neatly arrange cucumber, carrots, tomatoes and red onion in sections over lettuce.
Mound diced ham, turkey and cheeses in the center of the salad; add quartered eggs around the plate and sprinkle blue cheese crumbles if using.
Finish with a scattering of croutons if desired and drizzle dressing or serve dressing on the side. Season with freshly ground black pepper and serve immediately.

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