Classic Chef Salad
Crisp, colorful, and protein-packed, this Classic Chef Salad is the ultimate meal-sized salad, perfect for lunch or dinner! Featuring a bed of fresh romaine lettuce topped with juicy cherry tomatoes, crunchy cucumber slices, and thinly sliced red onion, this salad is layered with hearty toppings like roasted turkey breast, ham, two types of cheese—Swiss and cheddar—along with perfectly boiled egg wedges and smoky bacon bits. A sprinkle of salt and pepper enhances the flavors, while creamy ranch dressing on the side lets you customize each bite. Ready in just 30 minutes, this recipe is a balanced combination of fresh vegetables and satisfying proteins, making it a low-carb, flavorful feast that’s both easy to prepare and beautiful to serve. Ideal for meal prep or entertaining, this timeless dish brings both simplicity and bold flavors to your table.
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 4 ounces Roasted turkey breast
- 4 ounces Ham
- 4 ounces Swiss cheese
- 4 ounces Cheddar cheese
- 2 large Hard-boiled eggs
- 0.5 medium Red onion
- 0.5 cup Bacon bits
- 0.5 cup Ranch dressing
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by hard-boiling the eggs. Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat, then remove from heat and cover. Let the eggs sit in the hot water for about 10 minutes.
While the eggs are cooking, wash and dry the romaine lettuce. Chop or tear the lettuce into bite-sized pieces and place it in a large salad bowl.
Slice the cherry tomatoes in half and add them to the salad bowl.
Peel the cucumber, slice it into thin disks, and add to the bowl.
Slice the roasted turkey breast, ham, Swiss cheese, and cheddar cheese into thin strips or cubes. Arrange the meats and cheeses over the salad greens.
Once the eggs are done boiling, remove them from the hot water and place them in a bowl of cold water to cool. Peel and slice the hard-boiled eggs into wedges and place them on top of the salad.
Thinly slice half of a medium red onion and scatter the slices over the salad.
Sprinkle the bacon bits evenly across the salad.
Season the salad with salt and black pepper to taste.
Serve the salad with ranch dressing on the side, allowing guests to add their own dressing according to preference.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 5562 mg | 242% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 20.7 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1841 mg | 142% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2782 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
