A simple, down-to-earth salad packed with protein and fresh flavors.
When you sit down at most American diners these days, you’re bound to find a chef salad near the top of the menu. When I ate out with my family as a kid, this was one of the salads I chose to get the right dose of protein and veggies in my meal. Since then, I’ve stopped eating meat, but I still have fond memories of this salty, vibrant salad drizzled in ranch dressing.
With a bright array of romaine lettuce, tomatoes, cucumber, hard-boiled eggs, three different kinds of meat, and a mix of cheeses, there’s a little something here for everyone! Your kids won’t be bored with a salad like this. The best part is that if you don’t like ranch, you can use your favorite dressing instead, such as blue cheese dressing or a tangy vinaigrette.
Since it only takes 15 minutes to make, this is a great option for quick dinners or on-the-go lunches. Both kids and adults can enjoy this one to the fullest!
Is Chef Salad Healthy?
With a good balance of protein and fiber, this salad is as nutrient-dense as it is colorful. That being said, some of the ingredients might not be the most agreeable for some diets. If you need to cut back on sodium, this salad might not be the one for you, since it includes bacon, cheese, and ham. If you’re seeking a lighter dressing instead of high-fat ranch, try White Wine Vinaigrette. Have a dairy intolerance? Exchange regular cheese for vegan versions. Overall, this recipe is gluten-free and sugar-free.
Who Was The “Chef” Who Started It?
While the answer to this question is heavily debated by food historians, many say that it was first made in 17th-century Europe and was popular in colonial America. Even if that’s the case, the salad didn’t become a star of the show until the 1940s and ’50s in American restaurants. Since it’s an “everything but the kitchen sink” kind of salad, it’s no surprise that its origin remains a mystery.
How to make ahead and store
If you need to prepare it ahead of time, get each ingredient ready the night before, refrigerate in separate containers, and assemble in a big bowl the next day. It’s perfect for party prep! Leftovers can be stored in the fridge for up to 4 days, but try to keep it dry (no dressing!) if you can, otherwise it turns to mush quickly.
Serving Suggestions
While the chef salad stands strong on its own, you’ll also enjoy it immensely with a side of Garlic Toast, Air-Fryer Baby Potatoes, Cornbread Casserole, or Cauliflower Mac and Cheese. Any of these options would turn your dining table into a festive picnic spread.
For a drink pairing, I recommend a tall glass of fresh Strawberry Juice. It’s got summer vibes written all over it!
Ingredients
- 8 cups mixed romaine and iceberg lettuce chopped
- 4 hard-boiled eggs quartered
- 1 cup cherry tomatoes halved
- 6 cooked bacon slices crumbled
- 1 English cucumber sliced
- 1/3 cup deli turkey julienne-cut
- 1/2 cup deli ham julienne-cut
- 1/2 cup Swiss cheese cubed
- 1/2 cup cheddar cheese cubed
- 3/4 cup ranch dressing or preferred salad dressing
Instructions
- Place the mixed lettuce in a large salad bowl or on a serving platter.
- Top the greens with hard-boiled eggs, cherry tomatoes, bacon, cucumber slices, deli turkey, deli ham, Swiss cheese, and cheddar cheese.
- Drizzle with ranch dressing or your preferred salad dressing, toss lightly to combine, and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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