Chef's Salad
A classic American diner favorite, this salad is loaded with crisp lettuce, savory deli meats, cheeses, and fresh vegetables. Topped with a creamy homemade buttermilk ranch dressing, it's a satisfying and complete meal in a bowl.
For 4 servings
5 steps. 12 minutes total.
- 1
Step 1
- a.Hard-Boil the Eggs
- b.Place eggs in a single layer in a saucepan and cover with cold water by at least 1 inch.
- c.Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
- d.Carefully transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5-10 minutes before peeling and cutting into quarters.
- 2
Step 2
- a.Prepare the Ranch Dressing
- b.In a medium bowl or jar, combine the mayonnaise, buttermilk, and sour cream. Whisk until smooth and creamy.
- c.Stir in the chopped fresh parsley, dill, chives, garlic powder, onion powder, salt, and black pepper.
- d.Mix thoroughly. For best results, cover and refrigerate the dressing for at least 30 minutes to allow the flavors to meld.
- 3
Step 3
- a.Prepare Salad Components
- b.Wash and thoroughly dry the romaine lettuce, preferably using a salad spinner. Chop into bite-sized pieces.
- c.Slice the cucumber and red onion. Halve the cherry tomatoes.
- d.Stack the slices of deli turkey, ham, cheddar cheese, and swiss cheese. Cut them into thin, uniform strips (julienne style).
- 4
Step 4
- a.Assemble the Salad
- b.Create a generous bed of chopped romaine lettuce in a large salad bowl or on individual plates.
- c.Arrange the julienned turkey, ham, cheddar, and swiss cheese in neat, distinct rows over the lettuce.
- d.Artfully place the quartered hard-boiled eggs, halved cherry tomatoes, sliced cucumber, and red onion around the meats and cheeses.
- 5
Step 5
- a.Serve
- b.Serve the salad immediately. Drizzle with the homemade ranch dressing or serve it on the side for guests to add themselves.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest salad, use a salad spinner to dry your lettuce completely. This helps the dressing cling to the leaves.
- 2To save time, you can hard-boil the eggs and make the dressing a day or two in advance. Store them in airtight containers in the refrigerator.
- 3Roll the deli meats and cheeses into tight logs before slicing to get perfect, uniform julienne strips.
- 4If you don't have fresh herbs, you can substitute with dried herbs. Use 1 teaspoon of each dried herb for every 1 tablespoon of fresh.
- 5Let the dressing chill for at least 30 minutes. This step is crucial for allowing the flavors to fully develop and meld together.
Adapt it for your goals.
Protein Swap
Replace the ham and turkey with other proteins like sliced roast beef, grilled chicken breast, or canned tuna. For a vegetarian option, use chickpeas and baked tofu.
Cheese VarietyCheese Variety
Experiment with different cheeses such as provolone, Monterey Jack, Colby, or crumbled blue cheese for a sharper flavor.
Dressing AlternativesDressing Alternatives
While ranch is classic, this salad is also delicious with Thousand Island, Blue Cheese dressing, or a simple red wine vinaigrette.
Vegetable Add insVegetable Add-ins
Boost the vegetable content by adding sliced bell peppers, shredded carrots, radishes, or creamy avocado slices.
Why this is on our healthy list.
Excellent Source of Protein
With turkey, ham, eggs, and cheese, this salad provides a significant amount of high-quality protein, which is essential for muscle building, repair, and feeling full and satisfied.
Rich in Vitamins and Minerals
The diverse array of vegetables like romaine lettuce, tomatoes, and onions supplies essential vitamins such as Vitamin A, C, and K, as well as minerals like potassium and folate.
Supports Satiety
The combination of protein, healthy fats from the eggs and dressing, and fiber from the vegetables helps to promote a feeling of fullness, which can aid in weight management.
Frequently asked questions
A single serving of this Chef's Salad, including the dressing, contains approximately 650-750 calories. The exact number can vary based on the specific brands of deli meats, cheeses, and mayonnaise used.