Chef Salad Recipe

Name: Chef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups lightly packed chopped mixed escarole; green leaf lettuce (use iceberg for crispness too) or iceberg lettuce (use iceberg for crispness too); 1/4 cup julienned smoked ham; 1/4 cup julienned cooked turkey breast; 1/4 cup thinly sliced boiled cooked chicken breast; 1/4 1/4 cup American cheese or 1/4 cup cheddar cheese, cut into cubes; 1 hard-cooked egg, sliced; 1/2 cucumber, sliced (in 1/4 inch chunks); 1/2 onion, sliced; 1 tomatoes, quartered; Dressing; 3 tablespoons ketchup; 3 tablespoons red wine vinegar; 1 tablespoon sugar; 1 teaspoon dry mustard; 1/2 teaspoon paprika; 1/4 teaspoon white pepper; 1/4 teaspoon garlic powder; 2 tablespoons egg substitute (optional); 3/4 cup extra virgin olive oil; 1/4 teaspoon salt

Servings: persons

4 cups lightly packed chopped mixed escarole
green leaf lettuce (use iceberg for crispness too) or iceberg lettuce (use iceberg for crispness too)
1/4 cup julienned smoked ham
1/4 cup julienned cooked turkey breast
1/4 cup thinly sliced boiled cooked chicken breast
1/4 1/4 cup American cheese or 1/4 cup cheddar cheese, cut into cubes
1 hard-cooked egg, sliced
1/2 cucumber, sliced (in 1/4 inch chunks)
1/2 onion, sliced
1 tomatoes, quartered
Dressing
3 tablespoons ketchup
3 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
2 tablespoons egg substitute (optional)
3/4 cup extra virgin olive oil
1/4 teaspoon salt

1
Hard boil an egg. Place a egg in a pan of water covering egg. Bring to gentle boil for one minute. Remove from heat and place lid on pot. Set timer for 14 minutes. Remove egg, place in ice water bath for 8 minutes to stop cooking. Peel and set aside.
2
Lay out lettuces on an individual plate or arrange on a bigger plate for family serving.
3
Place ham, chicken, (bacon if using) and turkey with sliced egg on top of greens. Tuck cucumbers into center. Add thinly sliced sweet onions and tomato that has been sliced and quartered.
4
Top with tomatoes.
5
For dressing:
6
Add all ingredients in a mason jar except olive oil. Shake these ingredients, adding olive oil slowly, or using a wire wisk, mixing and then shaking often with lid on.
7
Let sit in fridge for an hour or so.
8
Slowly drizzle dressing on top.
9
(Reserve remaining dressing for another use.).

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 cups lightly packed chopped mixed escarole, green leaf lettuce (use iceberg for crispness too) or iceberg lettuce (use iceberg for crispness too), 1/4 cup julienned smoked ham, 1/4 cup julienned cooked turkey breast, and more.

Yes, Chef Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chef Salad

How did you like this recipe?

Frequently Asked Questions