Chef Salad with Turkey and Ham

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This chef salad combines sliced turkey and ham, hard-boiled eggs, sharp cheddar, and fresh vegetables over crisp mixed greens. The key to success is slicing proteins thin and dressing the salad just before serving to keep the greens crisp and flavorful.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Main Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

8 slices turkey breast sliced ⅛ to ¼ inch thick
8 slices ham sliced ⅛ to ¼ inch thick
4 large eggs hard-boiled, peeled, quartered
5 cups mixed salad greens washed and thoroughly dried
1 cup cucumber diced into ¼ inch pieces
1 cup tomatoes diced into ¼ inch pieces
½ cup carrots diced into ¼ inch pieces
1 cup cheddar cheese sliced into thin strips from block cheese
½ cup croutons added just before serving
⅓ cup dressing ranch or vinaigrette, added last within 5 minutes of serving

Equipment

Pot To boil eggs
Salad spinner To dry greens thoroughly
Large salad bowl To assemble salad
Knife To slice meats, cheese, and vegetables

Method

Bring a pot of water to a rolling boil, gently add eggs, and cook for exactly 10 minutes. Immediately transfer eggs to ice water for 5 minutes to stop cooking and make peeling easier.
4 large eggs
Wash mixed salad greens thoroughly and spin dry twice to remove all moisture. Spread evenly in a large salad bowl.
5 cups mixed salad greens
Cut turkey and ham into ⅛ to ¼ inch strips. Dice cucumber, tomatoes, and carrots into uniform ¼ inch pieces. Slice cheddar cheese into thin strips.
8 slices turkey breast, 8 slices ham, 1 cup cucumber, 1 cup tomatoes, ½ cup carrots, 1 cup cheddar cheese
Layer sliced turkey, ham, hard-boiled egg quarters, cheddar cheese, cucumber, tomatoes, and carrots over the greens, arranging ingredients in neat sections for visual appeal.
8 slices turkey breast, 8 slices ham, 4 large eggs, 5 cups mixed salad greens, 1 cup cucumber, 1 cup tomatoes, ½ cup carrots, 1 cup cheddar cheese
Drizzle ranch or vinaigrette dressing over the salad within 5 minutes of serving. Toss gently if desired and add croutons last to keep them crunchy.
½ cup croutons, ⅓ cup dressing

Notes

Slice deli meats ⅛ to ¼ inch thick for tender texture.
Boil eggs exactly 10 minutes and cool in ice water immediately to avoid gray yolks.
Dry salad greens thoroughly and dress just before serving to prevent sogginess.

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