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Chef Salad

A hearty, tossed salad layered with proteins and fresh veggies, perfect for a quick and satisfying meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Lunch, Salad
Cuisine: American, Diner
Calories: 450
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups romaine lettuce, chopped Alternatively, use spring mix or iceberg.
  • 1 cup cherry or grape tomatoes, halved Remove extra juice if using large tomatoes.
  • 1 cup cucumber, sliced English cucumbers are less seedy.
  • 1 small red onion, sliced Rinse under cold water to reduce bite.
Proteins
  • 4 oz ham, sliced Use a mix with turkey for variety.
  • 4 oz turkey, sliced Rotisserie chicken works well as a substitute.
  • 2 large hard boiled eggs, quartered Boil ahead for quicker prep.
Cheese
  • 1 cup swiss cheese, sliced Other options include cheddar or provolone.
Dressing
  • 2 tbsp ranch dressing Thousand island or a quick vinaigrette are great alternatives.

Method
 

Preparation
  1. Wash and dry the greens completely to avoid watering down the dressing.
  2. Chop the vegetables into bite-size pieces.
  3. Slice turkey, ham, and cheese into strips for easy eating.
  4. Quarter the hard boiled eggs and keep them cold until serving.
Assembly
  1. Layer the salad starting with the greens at the bottom.
  2. Scatter the tomatoes, cucumber, onion, and cheese on top of the greens.
  3. Add the meats and eggs last for a visual presentation.
  4. Dress lightly with a tablespoon or two of dressing, and toss gently.

Notes

Dry your greens well for maximum flavor carrying; if preparing in advance, keep proteins chilled until assembly.