American · Lunch · Dinner
Chef Salad
A crisp, hearty American classic: chopped romaine piled with lean roast turkey, ham, hard-boiled egg, Swiss cheese and fresh vegetables, finished with a light, tangy yogurt-Dijon dressing.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 2
Calories come from: Carbs 17% · Fat 39% · Protein 44%
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Ingredients
For 2 servings- 2 large100 gEggs
- 4 cups950 gWater (for boiling eggs)
- 1 medium head (about 6 cups chopped)280 gRomaine lettuce
- 4 oz115 gCooked roast turkey breast, skinless (home-roasted or leftover, unsalted)
- 2 oz60 gExtra-lean ham, sliced
- 1.5 oz (2 slices)40 gReduced-fat Swiss cheese
- 1 cup150 gCherry tomatoes
- 1/2 medium150 gCucumber
- 4 medium50 gRadishes
- 1/4 small30 gRed onion
- 1/4 cup60 gPlain nonfat Greek yogurt
- 1 tsp5 gDijon mustard
- 1 tbsp15 gRed wine vinegar
- 1 tbsp14 gOlive oil
- 1 small cloveGarlic
- 1 tbsp15 gWater (for dressing)
- 1/4 tspBlack pepper
Steps
- 1
Place the eggs in a small pot and cover with the 4 cups of water.
- 2
Bring to a boil over medium-high heat, then turn off the heat, cover and leave for 10 minutes until the yolks are fully set.
- 3
Move the eggs to a bowl of cold water to cool for 5 minutes, then peel and cut into quarters.
- 4
While the eggs cook, wash, dry and chop the romaine into bite-size pieces.
- 5
Halve the cherry tomatoes, slice the cucumber and radishes, and thinly slice the red onion.
- 6
Cut the roast turkey, ham and Swiss cheese into thin strips.
- 7
Finely grate or mince the garlic.
- 8
Whisk the yogurt, Dijon mustard, vinegar, olive oil, garlic, 1 tbsp water and pepper in a small bowl until smooth.
- 9
Divide the romaine between two large plates or bowls.
- 10
Arrange the turkey, ham, cheese, tomatoes, cucumber, radishes, onion and egg quarters in rows over the lettuce.
- 11
Drizzle with the dressing just before serving.
Swaps, storage and make-ahead
Swaps
- Swap the ham for extra roast turkey or shredded cooked chicken breast if you prefer to skip pork.
- Use a dairy-free plain yogurt and a dairy-free cheese slice, or leave the cheese out, to make the salad dairy-free.
- Replace the red wine vinegar with fresh lemon juice for a brighter dressing.
- Trade the radishes for shredded carrot or sliced bell pepper if radishes are hard to find.
Storage
Refrigerate within 2 hours, keeping the dressing separate, and eat within 1 to 2 days since the dressed lettuce wilts quickly; the salad is best fresh and should not be frozen.
Make ahead
Hard-boil the eggs and whisk the dressing up to 3 days ahead, and wash, dry and chop the romaine and other vegetables a day ahead, storing each covered in the fridge. Assemble and dress just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsMilkMustardSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,019 g) | Per 100 g | |
|---|---|---|
| Calories | 377 kcal | 37 kcal |
| Protein | 42 g | 4.1 g |
| Carbohydrates | 15.9 g | 1.6 g |
| of which sugars | 7.5 g | 0.7 g |
| Fiber | 5.1 g | 0.5 g |
| Fat | 16.3 g | 1.6 g |
| of which saturated | 4.2 g | 0.4 g |
| Sodium | 613 mg | 60 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
