Chef Salad
A big salad of crisp romaine topped with turkey, ham, Swiss cheese, boiled egg, tomato and cucumber, in a mustard vinaigrette. Two servings in 25 minutes.
Build it in rows. A chef salad is arranged, not tossed, so that each topping sits in its own stripe across a bed of lettuce and the person eating it can choose.
The classic toppings are cold cuts, cheese and egg, and the trick is to use good ones in small amounts. Cooked turkey breast carries the protein, a few slices of ham give salt and flavour, Swiss cheese adds richness and the boiled egg finishes the plate. Cold meat is salty. So the vinaigrette is olive oil, red wine vinegar and Dijon mustard, with little salt of its own. Slice the meat into thin strips, so every forkful has a bit of everything.
Serve it on a wide plate with the dressing on the side. Cucumber and tomato add freshness. It makes a complete meal. Chill the plates for ten minutes first and the lettuce stays crisp until the last bite.
Questions About Chef Salad
How long does Chef Salad take to make?
About 25 minutes in total — 15 minutes of preparation and 10 minutes of cooking. The recipe serves 2.
What are the key tips for making Chef Salad?
Cool the eggs in cold water for 5 minutes so that the shells slip off cleanly. If you buy the cooked meats from a deli counter, ask for them unglazed, since glazes often contain sugar. Chill the plates for 10 minutes if the kitchen is warm, so the lettuce stays crisp.
What should I serve with Chef Salad?
A slice of wholegrain bread; Fresh fruit to finish; Sparkling water with lemon.
Is Chef Salad suitable for a special diet?
This recipe is gluten-free, diabetes-friendly, high-protein, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Chef Salad?
About 425 kcal per serving, with 34 g protein, 7 g carbohydrate and 29 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Chef Salad
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Put the eggs in a small pan, cover with cold water and bring to a boil. Turn off the heat, cover and leave for 10 minutes, then cool under cold water, peel and quarter.
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Whisk the olive oil, vinegar, mustard and pepper in a small bowl until thick.
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Divide the lettuce between two wide plates. Arrange the turkey, ham, Swiss cheese, eggs, tomatoes and cucumber in rows on top.
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Serve with the dressing on the side, or spoon it over just before eating.
Tips That Matter
- Cool the eggs in cold water for 5 minutes so that the shells slip off cleanly.
- If you buy the cooked meats from a deli counter, ask for them unglazed, since glazes often contain sugar.
- Chill the plates for 10 minutes if the kitchen is warm, so the lettuce stays crisp.
What to Serve With It
A slice of wholegrain bread · Fresh fruit to finish · Sparkling water with lemon
Keeping and Reheating
Best eaten straight away. The components keep separately in the fridge for 2 days, with the dressing in a jar.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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