Classic Chef Salad

The beauty of a Chef Salad hit me differently one sweltering July afternoon when I had nothing but leftover deli meats and a wilting head of lettuce. I threw everything onto a plate, not expecting much, but something magical happened when that homemade vinaigrette hit the mix of textures and flavors. My husband took one bite and declared it better than the version we used to order at that little diner downtown. Now it's our go-to dinner when we want something substantial but not heavy.

Last summer, my sister came over for lunch and I assembled this salad while we caught up on the porch. She watched me arrange everything and asked why I was being so fancy with a salad, but when she took that first bite she completely understood. The contrast of cold crisp lettuce against the creamy cheese and salty proteins just works. We ended up sitting there for hours, picking at the leftovers and talking about anything and everything.

Ingredients

• 100 g cooked ham: Go for something smoked if you can find it, it adds such a wonderful depth
• 100 g cooked turkey breast: Low sodium is best since youre already adding salt to the dressing
• 4 large eggs hard-boiled and quartered: I like to boil them for exactly 9 minutes for that perfect bright yellow center
• 100 g Swiss cheese: The nutty mildness balances the stronger flavors beautifully
• 100 g cheddar cheese: Sharp gives you that extra punch that cuts through the fresh vegetables
• 1 head romaine lettuce: Provides that satisfying crunch that iceberg alone cant deliver
• 1 head iceberg lettuce: Adds sweetness and that classic salad bar texture everyone loves
• 2 medium tomatoes cut into wedges: Vine ripened makes all the difference here
• 1 cucumber sliced: English cucumbers work best, no need to peel them
• 1 carrot julienned: These little ribbons add the prettiest pop of color
• ½ red onion thinly sliced: Soak the slices in ice water for 10 minutes to tame the bite
• 3 tbsp olive oil: Extra virgin gives you that fruity undertone
• 1½ tbsp red wine vinegar: You can substitute apple cider vinegar if thats what you have
• 1 tsp Dijon mustard: This helps emulsify your dressing and adds a subtle kick
• ½ tsp salt: Adjust based on how salty your deli meats are
• ¼ tsp black pepper: Freshly cracked makes such a difference
• 2 tbsp chopped fresh chives: They add a mild onion flavor and look gorgeous
• 2 tbsp chopped parsley: Flat leaf has more flavor than curly

Instructions

Whisk together your vinaigrette first:

Combine the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl, whisking until it looks silky and emulsified. Letting it sit while you prep everything helps the flavors meld together.

Build your green foundation:

Toss the chopped romaine and iceberg lettuce together on your largest platter or divide among individual plates. I like to tear the larger pieces by hand for a more rustic feel.

Arrange your toppings thoughtfully:

Work in sections, placing the ham and turkey in mounds, then arranging both cheeses, eggs, tomatoes, cucumber, carrot, and onion in their own spaces across the lettuce. Think of it as creating little neighborhoods of ingredients.

Dress it at the right moment:

Drizzle that vinaigrette over everything just before serving, or serve it on the side if youre meal prepping for later. The key is not letting the lettuce sit too long once dressed.

Add those finishing touches:

Sprinkle the fresh chives and parsley over the top like youre garnishing a masterpiece. They make the whole thing look pulled together.

Pin This

My daughter started requesting this for her birthday dinner, which caught me off guard at first. I expected a kid to want something more exciting than a salad, but she said she loves all the different textures and getting to customize each bite. Now it's become this sweet tradition where she helps arrange everything and takes way too much pride in making it look restaurant pretty.

Making It Your Own

The best thing about this recipe is how forgiving and adaptable it is. I've used leftover roast chicken, salami, even grilled vegetables when I was out of the traditional proteins. The key is keeping those contrasting textures and flavors, but the specific ingredients can absolutely shift based on what you have.

Assembly Secrets

After making this countless times, I've learned that taking five extra minutes to slice everything uniformly makes a huge difference in how enjoyable it is to eat. There's something special about getting perfect little ribbons of carrot and tidy strips of cheese in every single forkful.

Dressing Wisdom

This simple vinaigrette recipe has become my go-to for almost every salad I make. The ratio of vinegar to oil gives you that perfect tang without being too acidic. I always double it and keep a jar in my fridge because it elevates even the simplest bagged greens.

• Whisk your dressing right before serving for the best texture
• Use the highest quality olive oil you can afford since the flavor really comes through
• Taste and adjust the seasonings before you pour it over the salad

Pin This

There's something deeply satisfying about a meal that feels substantial and complete without requiring any cooking at all. This salad has saved me on countless busy weeknights when I still want to put something nourishing and beautiful on the table.

Frequently Asked Questions

→ What makes a chef salad authentic?

A traditional chef salad features a combination of cold cuts like ham and turkey, Swiss and cheddar cheese, hard-boiled eggs, and fresh vegetables arranged on a bed of crisp lettuce. The key is quality deli meats and good cheese, plus a well-balanced vinaigrette dressing.

→ How do I keep chef salad fresh for meal prep?

Store the dressing separately in a small container. Keep the lettuce and vegetables in one large container, and arrange the proteins and cheese on top. When ready to eat, simply drizzle with dressing and toss. The salad stays fresh for 2-3 days when properly refrigerated.

→ Can I make chef salad ahead for a party?

Yes, prepare all ingredients up to 24 hours in advance. Wash and chop vegetables, cook and slice proteins, and hard-boil the eggs. Store everything in separate containers in the refrigerator. Arrange on a platter just before serving and offer dressing on the side.

→ What other proteins work well in this salad?

You can substitute or add grilled chicken breast, roast beef, bacon bits, or even tofu for a vegetarian version. Smoked salmon or canned tuna also make excellent additions. Just keep the total protein portion balanced with the vegetables.

→ What's the best way to hard-boil eggs for salad?

Place eggs in a single layer in a saucepan, cover with water by an inch, bring to a boil, then cover and remove from heat. Let sit for 12 minutes, then transfer to ice water. Peel under cool running water for clean removal. This method yields perfectly set yolks every time.

→ How can I make the dressing creamier?

Whisk in a teaspoon of mayonnaise or Greek yogurt into the vinaigrette for extra creaminess. Alternatively, add a teaspoon of honey or maple syrup to balance the acidity and create a smoother texture that still maintains the classic tangy flavor.