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Summer is almost here and no one wants to turn on the oven! This hearty and satisfying Chef’s Salad is the perfect warm weather meal that makes use of your leftovers, or simply grab some high quality meats at the deli counter. Either way, your family will love this salad!!
What is a Chef’s Salad?
A Chef’s Salad (or Chef Salad) is an American salad consisting of hard-boiled eggs; one or more varieties of meat, such as ham, turkey, chicken, or roast beef; tomatoes; cucumbers; and cheese; all placed upon a bed of tossed lettuce. How it was created and by whom are still a mystery, and everyone has their own take on it.
How to make a Chef’s Salad:
Start with a selection of chopped lettuce, I used Romaine and Butter Lettuces.
Place the washed lettuces and 1/2 cup of dressing in a large bowl. Toss to combine.
Divide the lettuce among 4 large serving plates/bowls.
Arrange the strips cheeses and meats, egg wedges, and avocado, like the spokes of a wheel, on top of each salad.
Scatter the cherry tomato halves, cucumber slices and Parmesan crisps/croutons over the top of the salads.
Season with black pepper and serve with additional dressing. Or, you can toss all the toppings haphazardly across the lettuce and call it good. I could not create a spoke pattern to save my life!!
Notes:
- Ham, beef and chicken/turkey are traditionally used but feel free to get creative.
- I used a combination of Gruyere and White Cheddar cheeses because that is what I had on hand. Swiss and orange Cheddar would be traditional.
- I used Parmesan crisps instead of the traditional croutons.
- Chef’s Salad is traditionally served with Homemade French Dressing, but any dressing will work.
more delicious salad recipes:
Delicious Salad Dressing Recipes:
Sweet Onion and Citrus Dressing
Enjoy!!
Chef's Salad
Ingredients
- 8 cups Romaine and Boston lettuce chopped or torn into bite-sized pieces.
- 1 cup French dressing divided - or dressing of your choice
- 1/2 cup ham cut into julienne strips
- 1/2 cup beef roast beef or steak - cut into julienne strips
- 1/2 cup chicken cut into julienne strips
- 1/2 cup Swiss cheese or Gruyere - cut into julienne strips
- 1/2 cup cheddar cheese cut into julienne strips
- 2 hard boiled eggs cut into wedges
- 1/2 cup English cucumber thinly sliced
- 1 avocado diced or sliced
- 16 cherry tomatoes cut in half
- 1/4 cup black olives optional
- 1/2 cup Parmesan crisps optional - substitute croutons if desired
Instructions
- Start with a selection of chopped lettuce, I used Romaine and Butter Lettuces.
Place the washed lettuces and 1/2 cup of dressing in a large bowl. Toss to combine. - Divide the lettuce among 4 large serving plates/bowls.
- Arrange the strips cheeses and meats, egg wedges, and avocado, like the spokes of a wheel, on top of each salad.
- Scatter the cherry tomato halves, cucumber slices and Parmesan crisps/croutons over the top of the salads.
- Season with black pepper and serve with additional dressing. Or, you can toss all the toppings haphazardly across the lettuce and call it good.
Notes
- Ham, beef and chicken/turkey are traditionally used but feel free to get creative.
- I used a combination of Gruyere and White Cheddar cheeses because that is what I had on hand. Swiss and orange Cheddar would be traditional. (omit for Whole30)
- I used Parmesan crisps instead of the traditional croutons.
- Chef’s Salad is traditionally served with French Dressing (recipe coming soon), but any dressing will work.
- This Chef's Salad is 16 net carbs calculated with traditional French dressing. My sugar-free French Dressing has 1 carb.
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