Wash and dry the romaine, mixed baby greens, and iceberg lettuce thoroughly using a salad spinner or clean towels. Tear or chop larger leaves into bite-sized pieces. Combine in a large serving bowl and chill while you prepare other components.

Proteins

Eggs

Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat and let sit 10 minutes. Transfer eggs to an ice bath for 5 minutes, peel and quarter.

If your turkey and ham are not pre-cooked, sear or roast them until fully cooked (internal temperature 165°F/74°C for turkey). Cool slightly and slice or cube into bite-sized pieces. Crisp bacon in a skillet over medium heat until browned and crisp, then drain on paper towels and chop.

Vegetables & Add-ins

Halve the cherry tomatoes. Peel, seed if desired, and slice the cucumber. Thinly slice the red onion and green bell pepper. Peel, pit and slice the avocado just before assembly to prevent browning. Shred the carrots if not pre-shredded.

Cheese & Crunch

Shred or cube the cheddar cheese and thinly slice the Swiss or provolone if using. Measure out the croutons.

Assembly & Dressing

Arrange the chilled greens on a large platter or divide among four plates. Neatly arrange portions of turkey, ham, hard-boiled eggs, bacon, tomatoes, cucumber, red onion, bell pepper, carrots, avocado, cheeses, and croutons in sections or scattered over the greens for a classic chef salad presentation.

Drizzle the ranch dressing over each plated salad or serve on the side. Finish with a light drizzle of olive oil if desired and season with salt and freshly ground black pepper to taste.

Serve immediately so the greens stay crisp and the avocado and croutons remain fresh.