Chef Salad Recipe

Hard boil eggs

Place 4 large eggs in a single layer in a medium saucepan. Cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit 9–12 minutes depending on desired doneness (9 minutes for slightly creamy yolks, 12 for fully set).

Transfer eggs to an ice bath (bowl of cold water with ice) for 5 minutes to stop cooking. Peel and slice or quarter the eggs. Set aside.

Wash and spin dry the romaine or mixed greens. Chop or tear into bite-sized pieces until you have about 6 cups. Place in a large salad bowl or divide among serving plates.

Core and slice or chop tomatoes into roughly 1/2-inch pieces (about 1 cup). Scatter evenly over the greens.

Peel and thinly slice 1/4 cup of red onion. If you prefer milder onion flavor, soak the slices in cold water for 5 minutes, then drain before adding to the salad.

Slice or chop 1 cup cooked turkey breast and 1 cup cooked ham into bite-sized strips or cubes. Arrange on top of the salad in separate sections or distributed evenly, per preference.

Sprinkle 1/2 cup shredded sharp cheddar and 1/2 cup shredded mozzarella over the salad evenly.

Arrange the peeled and sliced or quartered hard-boiled eggs on top of the salad.

In a small bowl, whisk together 2 tablespoons mayonnaise, 2 tablespoons plain yogurt or sour cream, 1 teaspoon white wine vinegar or lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon honey (if using). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity, salt, or sweetness as desired.

If you prefer a lighter dressing, thin with 1–2 teaspoons of water or extra vinegar to reach desired consistency.

Drizzle the dressing over the salad or serve on the side. Gently toss if serving family-style, or leave arranged for plated presentation so meat, cheese, and eggs remain visible.

Serve immediately. Leftovers (without dressing) can be stored in an airtight container in the refrigerator for up to 2 days. Add dressing just before serving to keep greens crisp.