The classic chef’s salad has been a salad staple for a long time, for very good reason. This is no light salad: this recipe is packed with three kinds of meat, two cheeses, and even more (if you can believe it). It’s a perfect
work lunch if you need something filling to power you through the rest of the afternoon, and is equally great as a dinner salad that is anything but boring. Ready to dive into our ultimate big salad? Keep reading on for all of our top tips on how to perfect it:
How to make a chef’s salad:
While these salads can vary slightly, they typically come with three kinds of meat, two cheeses, hard-boiled eggs, and lots of veggies. Our recipe starts with chopped romaine, hard-boiled eggs, ham, cooked chicken (or turkey), roast beef, cheddar, Swiss cheese, cherry tomatoes, sliced cucumbers, and croutons. That being said, these toppings are just a jumping off point. Add in avocado, bell peppers, or any other veggies you want to use up.
Most ingredients in this salad can be bought pre-made, but if you’ve got the time, try these homemade upgrades: poached chicken breast or grilled chicken breast, homemade croutons, or herbed roast beef.
The dressing:
You can top this salad with your favorite dressing—really your options are endless. Personally, we suggest a homemade ranch, honey mustard dressing, our balsamic vinaigrette, or even our pickle vinaigrette.
Make it ahead:
This salad is a perfect make-ahead meal to have in your fridge, and assemble throughout the week when you’re ready to eat.
Have you made this yet? Let us know what you think in the comments below!