Chef's Salad
A crisp, colorful classic loaded with cool lettuce ribbons, savory strips of ham and turkey, hard-boiled egg wedges, and Swiss cheese. Tossed with a punchy homemade vinaigrette, this all-in-one American salad makes a satisfying lunch or light dinner that comes together in minutes.
For 4 servings
- boil · ~12 min
Hard-boil the eggs.
Place eggs in a small saucepan and cover with cold water by an inch. Bring to a rolling boil, then turn off the heat, cover, and let stand for 10 minutes. Drain and transfer to an ice bath to cool. Peel, slice into wedges, and set aside.
TIPUse an ice bath — it stops the green ring from forming on the yolk and makes peeling easy. - prep · ~5 min
Prep the salad greens and vegetables.
1.Wash and dry the iceberg lettuce thoroughly, then shred into thin ribbons.2.Halve the cherry tomatoes, slice the cucumber into half-moons, and thinly slice the red onion. - prep · ~3 min
Cut the meats and cheese.
Slice the ham and turkey breast into thin, uniform strips. Cut the Swiss cheese into matchsticks.
- mix · ~1 min
Whisk the vinaigrette.
In a small bowl, whisk together the olive oil, red wine vinegar, and dijon mustard until emulsified. Season with a pinch of salt and black pepper.
TIPWhisk vigorously — this creates a thick, emulsified dressing that clings beautifully to the lettuce. - assemble · ~3 min
Assemble the salad.
1.Pile the shredded lettuce into a large salad bowl.2.Arrange the strips of ham and turkey, Swiss cheese, cherry tomatoes, cucumber, and red onion over the lettuce.3.Drizzle the vinaigrette over the salad and toss gently to coat everything evenly.4.Top with hard-boiled egg wedges.TIPToss the greens with dressing first, then arrange the heavier toppings on top — it keeps the presentation polished until serving. - serve
Serve immediately.
Divide the salad among chilled plates or bowls, making sure each portion gets a mix of meats, cheese, and an egg wedge.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ice bath eggs immediately after boiling for easy peeling and bright yolks.
- 2Pat lettuce and vegetables completely dry — wet greens dilute the vinaigrette.
- 3Cut ham, turkey, and cheese into uniform strips for even bites in every forkful.
- 4Whisk vinaigrette vigorously until it thickens and clings to the lettuce ribbons.
- 5Assemble salad just before serving — iceberg wilts quickly once dressed.
- 6Chill plates for 10 minutes before serving to keep the salad extra crisp.
Adapt it for your goals.
Low-carb
Swap iceberg lettuce for a bed of romaine hearts or mixed greens and omit the croutons (none here) — keeps the crunch and volume without the sugar spike from higher-carb veggies.
high proteinHigh-protein
Add 100g of grilled chicken breast strips or extra turkey for a protein-packed meal that keeps you full longer.
vegetarianVegetarian
Replace ham and turkey with roasted chickpeas or marinated artichoke hearts for a satisfying plant-based twist.
Why this is on our healthy list.
Rich in Vitamin K from Iceberg
Iceberg lettuce provides a good source of vitamin K, which supports bone health and proper blood clotting.
Lean Protein from Turkey and Ham
Turkey breast and ham offer high-quality lean protein that helps build and repair muscle tissue.
Healthy Fats from Olive Oil and Eggs
Olive oil supplies heart-healthy monounsaturated fats, and eggs contribute essential omega-3s, supporting brain function.
Frequently asked questions
Yes, romaine or a spring mix works, but iceberg’s crispness is key for the classic texture. If substituting, pat greens very dry.
