What if I don't have dried dill for the ranch dressing?

You can substitute with fresh dill (use a heaped teaspoon) or dried parsley and a pinch of onion powder for a similar herbal lift.

Can I use pre-shredded cheese instead of shredding a block?

Yes, but pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly; for this cold salad it works fine.

How do I keep the hard-boiled eggs from turning green?

Immediately transfer eggs to an ice bath after cooking; the rapid cooling prevents the iron in the yolk from reacting with sulfur and forming a green ring.

Is there a good non-dairy alternative for the dressing?

Use unsweetened plain coconut yogurt and vegan mayonnaise. The tang may be slightly different but the creamy texture remains.

Home / Recipes / american / Chef Salad

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Chef Salad

RATING

4.6/5(172)

TASTE SCORE

8/10

A hearty, satisfying main-course salad loaded with crisp lettuce, ribbons of deli turkey and ham, hard-boiled eggs, juicy tomatoes, and a generous sprinkle of shredded cheese. Tossed in a creamy homemade ranch dressing, it’s a diner classic that turns simple, fresh ingredients into a complete meal.

PREP

20m

COOK

SERVES

1 BOWL

345 cal

SERVINGS

METHOD · 5 STEPS

boil · ~10 min
Hard-boil the eggs.
1.Place eggs in a saucepan and cover with cold water by 1 inch.
2.Bring to a boil over high heat, then cover and remove from heat.
3.Let stand for 10 minutes, then transfer to an ice bath to cool.
4.Peel and quarter the eggs.
TIPThe ice bath stops cooking instantly and makes peeling a breeze.
prep
Prep the salad ingredients.
1.Chop romaine lettuce into bite-sized pieces and place in a large salad bowl.
2.Slice the turkey and ham into thin strips.
3.Halve the cherry tomatoes and slice the cucumber.
4.Shred the cheddar cheese if not pre-shredded.
mix · ~2 min
Make the creamy ranch dressing.
1.In a small bowl, combine yogurt, mayonnaise, and lemon juice.
2.Add minced garlic, dried dill, salt, and black pepper.
3.Whisk until smooth and creamy. Let it sit while you build the salad.
TIPLetting the dressing rest for 5 minutes allows the dried herbs to rehydrate and the flavors to meld.
assemble
Assemble the chef salad.
1.Arrange the chopped romaine as the base on a large platter or in individual bowls.
2.Top with rows of turkey strips, ham strips, egg quarters, cherry tomatoes, and cucumber slices.
3.Sprinkle the shredded cheddar cheese evenly over the top.
garnish
Drizzle with dressing and serve immediately.
1.Drizzle the creamy ranch dressing over the salad.
2.Serve with extra dressing on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the lettuce dry thoroughly after washing to prevent a watery salad.
2
For perfect hard-boiled eggs, use eggs that are a few days old for easier peeling.
3
Slice deli meats into uniform strips so every bite includes a bit of everything.
4
Toss the salad gently with tongs just before serving to distribute dressing evenly.
5
Make the dressing ahead and refrigerate for at least 30 minutes to let the dill bloom.
6
Serve the salad on a chilled platter to keep the ingredients crisp longer.

RECIPE VARIATIONS