Salad: United States – Chef Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Chef Salad recipe
Serving Size: 4
Approximate Time
Prep 15 min
Cook 0 min
Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Butter lettuce leaves, torn
Green leaf lettuce leaves, torn
1 cup (150 g) wax beans, blanched
4 oz (115 g) ham, sliced into strips
4 oz (115 g) turkey, sliced into strips
4 oz (115 g) Swiss cheese, sliced into strips
1 cup (150 g) cherry tomatoes, halved
2 hard-boiled eggs, quartered
1 cucumber, sliced
Ranch or French dressing to taste
Show original ingredient measurements
Butter lettuce leaves, torn
Green leaf lettuce leaves, torn
1 cup (150 g) wax beans, blanched
4 oz / 115 g ham, sliced into strips
4 oz / 115 g turkey, sliced into strips
4 oz / 115 g Swiss cheese, sliced into strips
1 cup (150 g) cherry tomatoes, halved
2 hard-boiled eggs, quartered
1 cucumber, sliced
Ranch or French dressing to taste

Instructions

1. On a large serving platter, arrange butter and green leaf lettuce as the base.
2. Neatly arrange strips of ham, turkey, and Swiss cheese on top, along with the wax beans, cherry tomatoes, eggs, and cucumber.
3. Serve with your choice of dressing on the side.
Estimated Nutritional Information*

Per serving | Servings: 4

Calories: 183 kcal
Carbohydrates: 7.8 g
Protein: 12.4 g
Fat: 11.8 g
Saturated fat: 6.1 g
Cholesterol: 120 mg
Fiber: 2.1 g
Sugar: 3.9 g
Sodium: 89 mg
Potassium: 364 mg
Calcium: 301 mg
Iron: 1.13 mg
Vitamin A: 141 µg RAE
Vitamin C: 10.9 mg
Vitamin D: 0.6 µg

Nutrition estimated: November 5, 2026

*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.

Recipe details
Chef Salad
Country
United States
Region
New York
Recipe link
https://kitchen2mytable.com/view_recipe_data.php?id=1633

Important Cooking Safety Notice

Please ensure all proteins are cooked to a safe internal temperature:

  • Chicken & Poultry: 165°F (74°C)
  • Ground Meats (Beef, Pork, Lamb): 160°F (71°C)
  • Whole Cuts of Pork, Beef, Veal, Lamb: 145°F (63°C) plus a 3-minute rest
  • Fish & Shellfish: 145°F (63°C)

Always use a food thermometer to verify doneness. Stay safe and enjoy cooking!