A classic Chef Salad is like a deli platter tossed right into a bowl — crisp lettuce, savory deli meats, creamy cheese, and crunchy toppings that all come together for one satisfying and refreshing meal. Whether you’re meal prepping for the week or throwing together a last-minute lunch, this hearty salad is quick to assemble and endlessly customizable.
It’s the kind of salad that doesn’t feel like a compromise — it’s full of bold textures, protein-packed ingredients, and your favorite dressing drizzled over top. Serve it as a full meal or as a starter for a larger gathering. It’s one of those dishes that never goes out of style.
Why You’ll Love This Recipe:
• Hearty and Satisfying: Packed with protein from ham, turkey, bacon, and eggs.
• Quick Assembly: No cooking required (aside from boiling eggs and bacon).
• Perfect for Meal Prep: Stays fresh when prepped ahead, dressing added later.
• Customizable: Use your favorite deli meats, cheeses, or dressings.
• Crowd-Friendly: Great for family meals, picnics, or potlucks.
Ingredients:
• 1 medium head romaine lettuce, chopped
• 2–3 cups iceberg lettuce, chopped into bite-sized pieces
• 4 hard-boiled eggs, peeled and quartered lengthwise
• 4 slices crispy cooked bacon
• 4 ounces deli-style sliced Swiss cheese, cut into julienne strips
• 4 ounces deli-style sliced ham, cut into julienne strips
• 4 ounces deli-style sliced turkey, cut into julienne strips
• 1 cup sliced English cucumber (about 1/3 of a cucumber)
• 1 cup halved grape tomatoes
• 1 cup seasoned croutons
• ⅔–1 cup salad dressing (ranch, chipotle ranch, avocado ranch, bleu cheese, Italian, or honey mustard)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
Instructions:
Prepare the Base
Add the romaine and iceberg lettuce to a large salad bowl or arrange on a serving platter.
Layer the Toppings
Arrange the hard-boiled eggs, bacon, Swiss cheese, ham, and turkey over the lettuce.
Scatter the cucumbers, grape tomatoes, and croutons evenly across the top.
Dress and Serve
Drizzle your favorite salad dressing over the salad right before serving.
Toss lightly to coat, or serve the dressing on the side for guests to add their own.
Season with kosher salt and fresh ground black pepper to taste.
Tips:
• Use Freshly Cooked Bacon: It adds irresistible crunch and flavor.
• Prep Ahead: Chop veggies and meats ahead of time and store separately for quick weekday lunches.
• Customize Your Protein: Try grilled chicken, roast beef, or salami instead of deli turkey or ham.
• Egg Tip: Use older eggs for easier peeling when boiling.
• Cheese Options: Swap Swiss for cheddar, provolone, or pepper jack depending on your preference.
Storage and Reheating:
Refrigerator:
Store salad components separately in airtight containers in the fridge for up to 3 days.
Keep dressing and croutons separate until ready to serve to avoid sogginess.
Make-Ahead Tip:
Assemble the salad base (lettuce, meats, cheese, and veggies) in a large container or meal prep boxes. Add croutons and dressing just before eating to keep textures crisp and fresh.
Whether you’re feeding a crowd or just yourself, this Chef Salad is a well-balanced, crave-worthy dish that checks every box — crunchy, creamy, fresh, and filling. It’s a timeless recipe that you’ll find yourself making again and again.
