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Chef’s Salad

Chef's Salad - a classic salad made with lettuce, hard-boiled eggs, meats and other ingredients. Includes a link to a terrific Honey Dijon Ranch Dressing!

I’ve been craving salad these last few days after indulging quite a bit leading up to Christmas – and Chef’s Salad is one of my favorite salads of all-time!  Chef’s salad is essentially a salad consisting of hard-boiled eggs, a variety of julienned meats (such as ham, turkey, chicken or roast beef), tomatoes, cucumbers and cheese, all served on a bed of lettuce.

This Chef’s Salad recipe is all about show!  If prepared and assembled properly, it will impress any visiting family or guests after the holiday (or any time of year for that matter) and it has enough ingredients to be a filling lunch or dinner!

You can prepare a chef’s salad as individual servings in small bowls or plates, or one large bowl or platter.  You can also change up the ingredients or the dressing and even add additional items such as bacon, avocado and olives like we did.  You are the chef here – and this is your chef’s salad, done your way!

Use our Chef’s Salad recipe as a guide and have fun making yourself and your guests the perfect salad!

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Chef’s Salad

Chef’s Salad - A Family Feast
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4-6 servings

Ingredients

  • 1 head romaine lettuce, chopped
  • I small or half of large head of iceberg lettuce, chopped
  • 1/3 medium cucumber, peeled and sliced ultra thin
  • A few very thin slices of red onion
  • 1 small stalk of celery, cut into thin slices
  • Few very thin slices of green bell pepper
  • Few very thin slices of yellow or orange bell pepper
  • ¼ pound Virginia ham, sliced ¼ inch thick and cut into strips
  • ¼ pound deli chicken or turkey, sliced ¼ inch thick and cut into strips
  • ¼ pound Swiss cheese, sliced ¼ inch thick and cut into strips
  • 1 large ripe tomato, cut into eight wedges
  • Three hard boiled eggs, cut in half
  • 1 avocado peeled, cored and cut into eight wedges
  • 8 pitted black olives
  • ½ pound bacon cooked crisp
  • Our Honey Dijon Ranch Dressing (see recipe here), or your favorite salad dressing
  • Slices of good crusty bread, for serving

Instructions

  1. In a large bowl, toss both lettuce types and place on your serving platter, piling it to the center like a mountain.
  2. In any combination you want, add each of the salad ingredients. We put ours together in the order of the ingredients and topped with our honey Dijon ranch dressing – but it is totally up to you!
  3. Having all the meat piled towards the center is how Jack remembers this dish being served in more formal food service settings, but you can serve this however you would like.
  4. Serve with good crusty bread.

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