Tear or chop romaine and iceberg into bite-sized pieces. In a large bowl combine romaine, iceberg and mixed baby greens. Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, shredded carrot and dill pickle slices (if using). Toss gently to combine.

Add eggs and cheese

Nestle quartered hard-boiled eggs evenly around the salad and sprinkle shredded cheddar on top. Keep the salad chilled until assembly.

Proteins & Garnish

Prepare proteins

Chop the cooked bacon into bite-sized pieces. Julienne or chop the deli ham into strips. If using roast turkey or chicken, slice into thin pieces. Keep proteins chilled until plating.

Assemble on platter

On a large serving platter or individual plates, place the tossed greens in the center. Arrange ham, bacon, and optional turkey/chicken in separate sections around the greens to create a classic chef-salad presentation. Scatter croutons on top if using.

Classic Ranch Dressing

Make ranch

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth. Stir in chopped chives and parsley, dried dill, garlic powder, onion powder, salt, pepper and lemon juice. Taste and adjust seasoning or buttermilk to reach desired consistency. Chill until serving.

Honey Mustard Dressing

Make honey mustard

In a small bowl whisk Dijon mustard, honey and mayonnaise until smooth. Add apple cider vinegar and slowly whisk in olive oil to emulsify. Season with salt and pepper to taste. If too thick, add 1–2 teaspoons water to loosen. Chill until serving.

To Serve

Right before serving, give the salad one gentle toss or serve composed with proteins around the greens. Offer both dressings on the side in small bowls or drizzle lightly over the salad. Provide extra salt, pepper and lemon wedges as desired.

Leftovers: store salad components separately (greens, proteins, dressings) in airtight containers in the refrigerator for up to 2 days to preserve texture.