It’s a snack, it’s a meal, it’s a chef salad.

Fresh chicken salad with eggs, cucumbers, and tomatoes on a white plate, served with creamy dressing.

If you’re searching for a refreshing, hearty, and versatile dish, look no further than this classic Chef Salad. Whether you’re looking for a quick lunch, a light dinner, or a dish to impress your guests, this tasty salad has got you covered. It is bursting with fresh vegetables, proteins, and a variety of delicious and satisfying flavors. It truly is a meal all by itself and can be whipped up in a matter of minutes with very little effort.

I remember being a kid and watching my mom make masterpieces out of nothing. Meals like this chef salad are a great example of that same train of thought. They are the perfect way to use up any leftovers you have lying around in the fridge and a wonderful way to change up your salad game. This recipe lays out a wonderful foundation that can be easily adapted to fit almost any ingredient you have on hand. Who knows what might happen; you could end up inventing a new treasure that you can share with the world—or at least your friends and family.

Fresh salad ingredients with cucumbers, cherry tomatoes, boiled eggs, chicken, cheese, and mixed greens.

Of course it was created by a chef

The Chef Salad was originally called the cook’s salad and is said to be popularized by a man named Louis Diat in the 1940s. He was the executive chef at the Ritz-Carlton hotel in New York City and is said to have created this dish with leftover ingredients from the kitchen’s pantry. There are people who say he was not the original creator but merely the one who made it famous, but no one knows for sure. The chef salad was hugely popular from the 1940s until the late 1970s. Today, this salad and versions like it are making a giant comeback. With more people being focused on living a healthier lifestyle, this comes as no surprise.

Fresh garden salad with cherry tomatoes, cucumbers, cheeses, turkey, and lettuce.

FAQs & Tips

How to Make Ahead and Store?

This salad can be easily made ahead of time and stored undressed in the fridge in an airtight container. It will last about three days. Then, when you are ready to eat, just dress the salad and serve it: Voila, instant dinner.

Presentation makes a difference.

For that classic look, arrange the ingredients in rows or sections on top of the lettuce. This not only makes the salad look more appealing but also makes it easier for diners to pick and choose their favorite components.

Tips for an even tastier salad.

Use the freshest ingredients you can get your hands on. The fresher the vegetables and the higher the quality of proteins you use, it makes a significant difference in taste and texture.

Dress it up.

If you are making this salad for a party or event where it is going to be served right away, then I like to toss the lettuce with the dressing before I add the toppings. This ensures that the dressing is evenly distributed among all of the greens.

Fresh homemade chicken salad with hard-boiled eggs, tomatoes, cucumbers, and lettuce on a white platter.

Serving Suggestions

The Chef Salad is a timeless dish, but don’t be afraid to get creative! Add your favorite vegetables, try different cheeses, or even swap out the meats for a vegetarian option like chickpeas or tofu. You will quickly find that this salad can be transformed into a myriad of delightful options.

If you are looking for other great salad recipes that can act as a whole meal, then I have a few other incredible options for you to try. For example, try this Mediterranean Pasta Salad or this simple yet lovely Pasta Salad with Italian Dressing. For an unexpected taste of salad magic, you have to give this Taco Salad a go; it’s the best of two worlds combined and a real crowd-pleaser. Feel free to share your own twists and additions in the comments below, and I wish you happy cooking!

Fresh garden salad with hard-boiled eggs, cheese, grilled chicken, and creamy dressing. Perfect for lunch or dinner.

Chef Salad

Michael Steliga

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings servings

Calories 327 kcal

Ingredients

8 cups mixed salad greens such as romaine and iceberg lettuce, torn into bite-size pieces
1 cup cherry tomatoes halved
1 cup cucumber sliced
1/2 cup cooked ham cut into strips
1/2 cup cooked turkey breast cut into strips
1/2 cup Swiss cheese cut into strips
1/2 cup cheddar cheese cut into strips
4 hard-boiled eggs sliced
1/4 cup ranch dressing

Instructions

Place the torn salad greens in a large bowl or on a serving platter.
Evenly distribute the cherry tomatoes and cucumber slices over the greens.
Arrange the strips of ham, turkey, Swiss cheese, and cheddar cheese on top of the greens.
Place the sliced hard-boiled eggs evenly across the salad.
Drizzle ranch dressing over the salad just before serving.