Chef Salad Recipe

Wash and dry greens

Rinse romaine, iceberg and baby spinach under cold water. Spin or pat dry thoroughly. Chop romaine into bite-size pieces and shred the iceberg. Place in a large serving bowl or divide among individual plates.

Hard-boil the eggs: place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat and let sit 9–12 minutes depending on size. Transfer to an ice bath for 5 minutes, peel and quarter.

Prepare vegetables: wash and thinly slice the cucumber. Core and cut the tomato into wedges or slices; if very juicy, remove seeds. Thinly slice the red onion. Shred carrots if not pre-shredded. Set aside.

If using leftover or deli meats, slice turkey, ham and chicken into bite-size strips or cubes. If cooking chicken or turkey fresh, pan-sear or poach until internal temperature reaches 165°F (74°C), cool and slice. Arrange the three proteins in separate small piles if plating individually, or spread evenly over the greens for a family-style salad.

Slice or cube Swiss cheese and shred the cheddar if using. Scatter cheeses over the salad or arrange near the proteins.

In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, Dijon mustard, white wine vinegar or lemon juice, and honey. Season with salt and black pepper. If the dressing is too thick, whisk in water 1 teaspoon at a time until you reach a pourable consistency (about 1–2 tsp). Taste and adjust seasoning.

On the bed of mixed greens, arrange the sliced proteins (turkey, ham, chicken) in separate rows or distribute evenly. Add tomato wedges, cucumber slices, shredded carrots, pickled beets or radishes, and red onion around the proteins for visual variety.

Place quartered hard-boiled eggs around the salad and sprinkle with Swiss and cheddar cheese. Add croutons last so they remain crisp.

Drizzle the dressing over the assembled salad or serve it on the side. Garnish with chopped parsley and a light dusting of paprika if desired. Serve immediately so croutons stay crunchy.

If making ahead: keep dressing separate and store components in airtight containers in the refrigerator for up to 1 day. Toss with dressing just before serving.