Best 6 Chefs Salad My Way Recipes

**Chef's Salad: A Symphony of Flavors and Textures**

Indulge in the classic Chef's Salad, a culinary masterpiece that tantalizes the taste buds with its harmonious blend of flavors and textures. This iconic salad boasts a vibrant array of fresh, crisp ingredients, each contributing its unique charm to create a symphony of culinary delight. Discover the secrets behind crafting the perfect Chef's Salad, with two delectable variations to suit every palate. From the traditional version featuring ham, turkey, and Swiss cheese to the vegetarian delight brimming with tofu and avocado, these recipes offer a delightful journey for salad enthusiasts. Embark on a culinary adventure and elevate your salad game with the Chef's Salad, a timeless classic that never fails to impress.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF'S SALAD

Chef's Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried
Kosher salt and freshly ground black pepper
1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese
4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces
4 ounces baked ham, cut into 2-inch long matchstick pieces
4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces
4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces
2 hard-cooked eggs, shelled, cut into wedges
1 ripe Hass avocado, diced
16 vine-ripened cherry or grape tomatoes, halved
2 kirby (pickling) cucumbers, sliced
1 cup toasted croutons

Steps:

Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

CHEF'S SALAD MY WAY

Chef's Salad my way image

This is one of my favorite lunches or light dinners. I like mine with creamy Italian, Southwest Chipotle or Catalina dressing.

Provided by Beverley Williams

Categories Lettuce Salads

Time 30m

Number Of Ingredients 14

Ingredients

1 c spinach
2 c red leaf lettuce
1 c arugula
4 c romaine lettuce
1 c ham, cooked and cubed
1 c turkey breast, cooked and cubed
2 green onions, chopped fine
1/2 c cheddar cheese, cubed
1/2 c swiss cheese, cubed
2 egg, hard boiled, sliced
1/2 c cherry tomatoes, halved
2 stalk(s) celery, diced small
1 large carrot, shredded
bacon bits and croutons (optional)

Steps:

1. Tear lettuce and spinach into bite sized pieces.
2. Place in a large salad bowl., Add carrot, celery, onion, tomatoes,egg, both cheeses, turkey and ham.
3. Toss gently to mix.
4. Serve with your favorite dressing. Add bacon bits and croutons if desired.

CHEF'S SALAD

Chef's Salad image

As a child growing up in England with an American mother, I had a surprise one day after school when I went home to my best friend's house for dinner. Her mother offered me a salad, which I expected to be like one of my mum's-lots of crunchy ingredients tossed together in a huge salad bowl and served with a delicious dressing. What I got was a single wedge of tomato, a lettuce leaf, a chunk of cucumber and some salad dressing poured over. It didn't quite have the wow factor of my mum's compositions. This salad, inspired by hers, is crisp, satisfying and the colors make it look as good as it tastes.

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound 12 ounces (800 grams) baby potatoes, boiled in their skins, cooled and cut into bite-size pieces
7 ounces plant-based protein chicken fillets, cooked and thinly sliced
2 1/2 ounces (70 grams) watercress (about 2 handfuls)
1 cup frozen peas, thawed
6 sun-dried tomatoes, thinly sliced
3 heads Baby Gem lettuce, roughly chopped
2 handfuls pitted Nocellara or Castelvetrano olives, pitted and sliced
2 scallions, thinly sliced
1 medium carrot, grated
8 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
2 tablespoons vegan mayonnaise
2 tablespoons Dijon mustard
Flaky sea salt and freshly ground black pepper

Steps:

Add the potatoes, plant-based chicken, watercress, peas, tomatoes, lettuce, olives, scallions and carrots to a large salad bowl.
Add the oil, vinegar, mayonnaise, mustard, and a small pinch of salt and pepper to a small jar with a tightly secured lid and shake well.
Just before serving, drizzle the dressing over the salad and toss well until evenly coated.

CHEF SALAD

Chef Salad image

This salad eats like a full meal and is similar to the one you'd get at a salad bar. Place your toppings in small containers and the leafy greens in a bowl to allow it to be modified to a person's preference.

Provided by thedailygourmet

Categories Romaine Lettuce Salad

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

6 ounces romaine lettuce
1 medium head butter lettuce
6 ounces deli turkey, cubed
3 ounces turkey ham, cubed
3 ounces Swiss cheese, julienned
3 ounces Cheddar cheese, julienned
½ cup sliced cherry tomatoes
1 baby cucumber, sliced
½ cup croutons
4 large hard-boiled eggs, quartered
¼ cup ranch dressing, or to taste

Steps:

Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 11.7 g, Cholesterol 78.3 mg, Fat 23.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.3 g, Sodium 1084.9 mg

CHEF SALAD FOR ONE

Chef Salad for One image

I love to have a big chef salad for dinner, sometimes, and there are enough ingredients to make a full plate! This recipe serves one, but you can easily multiply it for more servings. These ingredients and quantities are perfect for me, but if you don't like an ingredient, leave it out. If you love bacon, have more! Customize to your or your family's delight. I call this salad a "composed" salad, where the ingredients are placed around the plate, and all the colors are showcased. You can toss it, if you prefer. It's delicious with ranch dressing, but it would also be very tasty with blue cheese dressing.

Provided by Bibi

Categories Romaine Lettuce Salad

Time 15m

Yield 1

Number Of Ingredients 13

Ingredients

3 ½ cups romaine lettuce, torn into bite-size pieces
½ cup sliced cucumber
⅓ cup sliced green bell pepper
¼ cup shredded carrots
1 cup cherry tomatoes
1 tablespoon sliced black olives
1 ounce cooked turkey, cut crosswise into thin strips
1 ounce cooked ham, cut into thin strips
½ ounce Cheddar cheese, cut into strips
½ ounce Swiss cheese, cut into strips
1 large hard-boiled egg, sliced
1 slice cooked bacon, crumbled
1 tablespoon ranch dressing

Steps:

Place torn lettuce leaves on a dinner plate.
Evenly distribute sliced cucumber and bell pepper strips around the plate, and sprinkle carrots on top.
Add cherry tomatoes, all around the plate, and sprinkle on sliced black olives.
Place alternating pieces of turkey and ham around the plate, then likewise, with the cheeses.
Arrange the hard-boiled egg slices on top, and sprinkle with bacon crumbles.
Drizzle dressing of choice over all and serve.

Nutrition Facts : Calories 425.1 calories, Carbohydrate 23.3 g, Cholesterol 74.8 mg, Fat 26.2 g, Fiber 8 g, Protein 27.4 g, SaturatedFat 9.6 g, Sodium 864.2 mg

CHEF'S SALAD

Chef's Salad image

At the restaurant, we always made three dressings to go with this chef salad...blue cheese, French and Thousand Island. At home, I had to serve all three dressings, too, because everyone had their favorite. Sometimes the kids would use a tablespoon of each. -Eleanore Hill, Fresno, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 head iceberg lettuce, torn
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, optional
1 small red onion, chopped
1/2 cup sliced radishes
1 small cucumber, chopped
1 small tomato, chopped
1 cup julienned fully cooked ham
1 cup julienned Swiss or cheddar cheese
DRESSING:
1 cup Miracle Whip
1/2 cup each ketchup, sweet pickle relish and chopped onion
Dash garlic salt

Steps:

In a large salad bowl, combine lettuce, beans if desired, onion, radishes, cucumber and tomato. Arrange ham and cheese on top. Cover and refrigerate until serving. In a small bowl, combine all dressing ingredients; stir until well blended. Chill for 1 hour. Serve with the salad.

Nutrition Facts :

Tips:

For a flavorful salad, use good quality ingredients. Fresh, crisp vegetables and well-seasoned meats and cheeses will make all the difference.
Don't be afraid to experiment with different ingredients. There are many variations of chef's salad, so feel free to add or omit ingredients to suit your taste.
Make sure to chill the salad before serving. This will help the flavors to meld and will make the salad more refreshing.
Serve the salad with a variety of dressings. This will allow your guests to choose the dressing that they prefer.

Conclusion:

Chef's salad is a classic American dish that is perfect for any occasion. It is easy to make, delicious, and nutritious. With so many variations to choose from, there is sure to be a chef's salad that everyone will enjoy.