If you’re looking for a fun salad for the kids or to pack for your own lunch bag, this chef salad is a great one to throw in the mix.
This chef salad has the typical ham, turkey and cheese combo, but the roll-ups make them fun and pretty. Add some wholesome vegetables and a filling hard-boiled egg and you won’t stay hungry. Customize the salad with the family’s favorite salad toppings and dressing, and lunch is done!
Chef salad ingredients
- 2 cups Lettuce Mix
- 2 Slices Ham
- 2 Slices Turkey
- 2 Slices American Cheese
- 1 Egg, hard-boiled and quartered
- ¼ Cucumber, peeled, seeded (if needed) and sliced
- 2 tablespoons Ranch Dressing, or use your favorite
For this salad we used a lettuce mix with iceberg and romaine lettuce, carrots, red cabbage and radish slices; use your favorite.
Make the Hard Boiled Egg
I love this method; it’s easy and pretty much foolproof. You can make one egg or eight, same instructions apply.
Carefully add eggs (as many as needed) to a medium saucepan. Cover the eggs with cold water. Place the pan over high heat and bring the water to a full boil.
Once the water is boiling vigorously, turn off the heat, cover the pan and let the eggs sit for 10 minutes.
Drain the water and then rinse the eggs with cold water. Peel them when they’re cool enough to handle and quarter.
Make the ham, turkey and cheese roll up
Stack the 2 slices of ham, turkey and cheese. Starting on the short end, roll tightly and place the roll seam side down.
Slice the ends off the roll. I eat these; they’re my lunch making tax. Then slice the rest of the rolls into roughly ½ inch slices. Just make them thick enough so they don’t fall apart while slicing.
Slice the cucumbers (or vegetables of choice)
If you’re using a hothouse (or English) cucumber, peeling and seeding is not necessary. If you’re using a garden cucumber, then you may want to remove most, or all of the peel. Also, slice the cucumber in half and gently remove the seeds with a spoon.
For this chef salad we use a hothouse cucumber so we left the peel mostly intact. I did score the peel with a lemon zester, just to make it pretty!
Build the chef salad
Add the lettuce mix to a container of choice. Top the salad with the cucumbers, ham, turkey, cheese rolls and the hard-boiled egg. Place the dressing in a separate container and lunch is ready. Enjoy!
You may also like:
- Artichoke Salad
- Egg Salad
- Tuna Salad Sandwich
- Chicken Salad Sandwich
- Garden Pasta Salad
- Italian Pasta Salad
Chef Salad
Ingredients
- 2 cups Lettuce Mix
- 2 Slices Ham
- 2 Slices Turkey
- 2 Slices American Cheese
- 1 Egg hard-boiled and quartered
- ¼ Cucumber peeled, seeded (if needed) and sliced
- 2 tablespoons Ranch Dressing or use your favorite
Instructions
Make the Hard Boiled Egg
- Carefully add egg (or as many as needed) to a medium saucepan. Cover the egg with cold water. Place the pan over high heat and bring the water to a full boil.
- Once the water is boiling vigorously, turn off the heat, cover the pan and let the egg sit for 10 minutes.
- Drain the water and then rinse the egg with cold water. Peel them when they’re cool enough to handle and quarter.
Make the ham, turkey and cheese roll up
- Stack the 2 slices of ham, turkey and cheese. Starting on the short end, roll tightly and place the roll seam side down.
- Slice the ends off the roll. Then slice the rest of the rolls into roughly ½ inch slices. Just thick enough so they don’t fall apart while slicing.
Slice the cucumbers (or vegetables of choice)
- If you’re using a hothouse (or English) cucumber, peeling and seeding is not necessary. If you’re using a garden cucumber, then remove most, or all of the peel. Also, slice the cucumber in half and gently remove the seeds with a spoon.
Build the chef salad
- Add the lettuce mix to a container of choice.
- Top the salad with the cucumbers, ham, turkey, cheese rolls and the hard-boiled egg.
- Place the dressing in a separate container.
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