It is 6pm. You are tired. Dinner needs to happen fast. This Easy Chef Salad is the perfect solution for your busy evening.
Too hot to turn on the oven? This meal is for you. It is cool, crisp, and very filling. You will love how easy it is to assemble.
Why This Recipe Is a Winner
You will love how fast this comes together. It is a protein-packed meal that feels light. This works great for a quick summer dinner.
Your family will enjoy the variety of toppings. It uses simple items from your local deli. This makes it a very budget-friendly option for families.
Simple Method
Making this salad is very straightforward. You only need to boil the eggs. Everything else is just slicing and arranging. It is a fail-proof recipe for any beginner cook.
Ingredients You’ll Need
This recipe relies on fresh greens and high-quality deli meats for the best flavor.
- 6 cups mixed salad greens
- 4 oz deli ham, julienned
- 4 oz deli turkey breast, julienned
- 2 oz Swiss cheese, julienned
- 2 oz sharp Cheddar cheese, julienned
- 2 large hard-boiled eggs, quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup Ranch or Blue Cheese dressing
Step-by-Step Directions
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil and simmer for 9 minutes.
- Cool eggs in an ice bath before peeling.
- Peel the cooled eggs and cut into quarters.
- Divide the mixed greens into two large serving bowls.
- Arrange the ham, turkey, and cheeses in rows over the greens.
- Add the tomatoes, cucumber, red onion, and egg quarters.
- Serve cold with your favorite dressing.
Best Ways to Enjoy It
Place your bowls on the table. Add a side of warm, crusty bread. This makes a complete and satisfying meal for everyone.
It is perfect for a breezy patio dinner. You can even serve it in large jars. This makes it easy for a summer picnic.
How to Store Leftovers
You can store this in the fridge easily. Always keep the dressing on the side. It stays fresh for about two days. This makes it a smart meal prep choice for work.
Recipe Tips
- Use an ice bath for easy egg peeling.
- Buy pre-washed greens to save extra time.
- Slice your meats into thin, even strips.
- Don’t skip the red onion for extra zing.
- Add a handful of fresh summer berries for sweetness.
- Double the batch for a larger family gathering.
Easy Flavor Ideas
- Swap ham for roast beef for a deeper flavor.
- Use feta instead of cheddar for a tangy twist.
- Add chickpeas to make it even more filling.
- In summer, swap cucumber for fresh zucchini slices.
Common Questions
Can I make this ahead of time?
Yes, you can prep the ingredients early. Keep the meat and cheese in separate containers. Assemble the salad just before you serve it.
Will my kids eat this?
Most kids love the finger-food style of this salad. You can serve the ingredients in piles. This lets picky eaters choose what they like.
I hope this Easy Chef Salad makes your busy weeknights a little brighter. It is a fresh and simple way to feed the people you love. Happy cooking!
— Lidia
Chef Salad
Ingredients
- 6 cups mixed salad greens
- 4 oz deli ham, julienned
- 4 oz deli turkey breast, julienned
- 2 oz Swiss cheese, julienned
- 2 oz sharp Cheddar cheese, julienned
- 2 large hard -boiled eggs, quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber , sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup Ranch or Blue Cheese dressing
Instructions
- Place eggs in a saucepan, cover with cold water, bring to a boil, and simmer for 9 minutes before cooling in an ice bath.
- Peel the cooled eggs and cut into quarters.
- Divide the washed and dried mixed greens into two large serving bowls.
- Arrange the julienned ham, turkey, Swiss cheese, and Cheddar cheese in rows over the greens.
- Add the tomatoes, cucumber, red onion, and egg quarters to the bowls.
- Serve cold with the dressing of choice.
