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Chef's Salad

Chef’s Salad

  • Prep Time: 45
  • Total Time: 1 hour
  • Yield: 8 servings


1 head romaine lettuce, chopped

I small or half of large head of iceberg lettuce, chopped

1/3 medium cucumber, peeled and sliced 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

¼ pound Black Forest 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

2 large ripe tomatoes, cut into eight wedges each

Three hard boiled eggs, cut into quarters (see here)

16 pitted black olives

16 Pepperoncini peppers

Our Honey Dijon Ranch Dressing (see here or your favorite salad dressing)

Slices of good crusty bread, for serving


In a large bowl, toss both lettuces together, then place on your serving platter.

In any combination you want, add each of the salad ingredients and top with our Honey Dijon Ranch Dressing – or serve on the side.

Serve with a good crusty bread.

Keywords: chef salad, chef's salad