Smoked Turkey Chef Salad Recipe

Hard-boil the eggs

Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit 9–11 minutes for firm yolks. Drain and transfer to an ice bath for 5 minutes. Peel and quarter.

Cook the bacon

In a skillet over medium heat, cook bacon slices until crisp, turning occasionally, about 8–12 minutes depending on thickness. Transfer to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces.

Prepare the smoked turkey and vegetables

If not already sliced, thinly slice or cube the smoked turkey into bite-sized pieces. Thinly slice the red onion and halve the cherry tomatoes. Shred or julienne the cheddar cheese. Set all aside.

Preheat the oven to 375°F (190°C). Toss bread cubes with 2 tablespoons olive oil, garlic powder, 1 teaspoon kosher salt, and 1 teaspoon black pepper until evenly coated. Spread the cubes in a single layer on a baking sheet.

Bake for 10–12 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool. Reserve.

In a jar or small bowl, combine 3 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, 2 tablespoons mayonnaise, 1 teaspoon honey, 1 teaspoon minced garlic, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk briefly while gradually streaming in 1 cup olive oil until emulsified and creamy. Taste and adjust seasoning (add a little more vinegar for brightness or honey for sweetness).

In a large salad bowl, place the 6 cups mixed field greens. Add the sliced smoked turkey (8 oz) evenly over the greens.

Arrange quartered hard-boiled eggs, halved tomatoes, thinly sliced red onion, shredded cheddar, and chopped bacon over the greens in separate sections or evenly distributed, as desired.

Scatter the homemade croutons over the top.

Drizzle the dressing over the salad to taste (start with about 1/3 to 1/2 cup) and gently toss to combine, or serve dressing on the side. Taste and adjust salt and pepper if needed.

Serve immediately so croutons remain crisp.