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Classic Chef Salad with Ham and Turkey

Classic Chef Salad with Ham and Turkey

Lunch
Prep Time
20min
Cook Time
10min
Servings
3
Calories
450
Chef's Note

This classic chef salad is a complete meal in itself. For the best presentation, arrange the ingredients in neat sections over the lettuce base. You can prepare all components ahead of time and assemble just before serving. For a lighter version, use turkey bacon and reduced-fat cheese. The salad is best enjoyed freshly assembled, but the ingredients can be prepped and stored separately for up to 2 days.

Tags
high protein
chef salad
lunch
meat
eggs
dairy
salad
American
classic
hearty
Ingredients

  • 6 cups, chopped romaine lettuce

  • 6 oz, julienned deli ham

  • 6 oz, julienned roasted turkey breast

  • 3 large, quartered hard-boiled eggs

  • 1/2 cup, cubed cheddar cheese

  • 1/2 cup, cubed Swiss cheese

  • 1 cup, halved cherry tomatoes

  • 1 medium, sliced cucumber

  • 1/4 cup, thinly sliced red onion

  • 1 medium, sliced avocado

  • 4 slices, cooked and crumbled bacon

  • 1/4 cup, sliced black olives

  • 1 cup croutons

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1 clove, minced garlic

  • 1 teaspoon dried herbs (thyme, oregano, basil)

  • 1/2 teaspoon salt

  • 1/4 teaspoon, freshly ground black pepper

Instructions
  • 1

    Cook the bacon until crisp (about 10 minutes), drain on paper towels, then crumble and set aside.

  • 2

    In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, 1 minced garlic clove, 1 teaspoon of dried herbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.

  • 3

    Arrange 6 cups of chopped romaine lettuce on a large serving platter or divide among individual plates.

  • 4

    Arrange the 6 oz of julienned ham and 6 oz of julienned turkey breast in sections over the lettuce.

  • 5

    Place the quartered hard-boiled eggs around the edges of the salad.

  • 6

    Arrange the 1/2 cup of cubed cheddar cheese and 1/2 cup of cubed Swiss cheese in separate sections.

  • 7

    Add the 1 cup of halved cherry tomatoes, sliced cucumber, and 1/4 cup of thinly sliced red onion in their own sections.

  • 8

    Fan out the sliced avocado on one side of the salad.

  • 9

    Sprinkle the crumbled bacon, 1/4 cup of sliced black olives, and 1 cup of croutons over the top.

  • 10

    Drizzle the prepared dressing over the salad just before serving, or serve the dressing on the side to allow each person to dress their own portion.

Nutrition Information (per serving)
450
Calories
35g
Protein
20g
Carbs
28g
Fat
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