Classic Chef Salad
The diner classic, loaded with ham, turkey, Swiss, cheddar and hard-boiled eggs over crisp romaine and vegetables, with creamy ranch.
Nutrition per serving
1 main-course salad- Net carbs
- 8.3g
- Calories
- 510kcal
- Protein
- 32g
- Fat
- 37g
- Total carbs
- 11 g
- Fiber
- 2.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Roast beef & blue cheese: Deli roast beef in place of the turkey and chunky blue cheese dressing instead of ranch — a steakhouse spin on the diner classic.
- Use roast beef instead of turkey and serve with chunky blue cheese dressing.
Egg-free (vinaigrette): No eggs, and a red wine vinaigrette instead of the ranch (which contains egg), with provolone added for extra protein.
- Skip the eggs and add the provolone strips with the other cheeses.
- Whisk the olive oil, vinegar, Dijon and oregano with a pinch of salt and pepper and drizzle over the salads.
-
4 large eggsleave out - Also add
Estimated cost $12.66 for 4 servings ($3.16 each) · how we estimate
Instructions
-
Hard-boil the eggs: lower them into boiling water and cook 11 minutes, then chill in ice water for 5 minutes. Peel and quarter them.
-
Divide the romaine between four large plates or shallow bowls.
-
Arrange the ham, turkey, Swiss, cheddar, eggs, tomatoes, cucumber and red onion in sections over the lettuce.
-
Serve with the ranch on the side or drizzled over the top — about 2 tablespoons per salad.
Tips for success
-
Ask the deli counter for thick-cut meat (about ¼ inch / 6 mm) so the strips are hearty, and check labels: some hams and turkeys are cured with sugar or honey. - Homemade ranch or chunky blue cheese dressing beats bottled versions, which can contain added sugar.
- Add sliced avocado, crumbled bacon or a handful of olives to make it even heartier.
Nice to have, not needed
- Thick-cut meat from the deli counter makes heartier strips — pre-sliced packs work too.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: Pack the salads without dressing; eggs keep a week in their shells, so peel them the morning you eat.
Assemble just before serving. Hard-boiled eggs keep 1 week in their shells, and the cut meats, cheese and vegetables 3 days in separate containers.
Variations
2 variations, each with its own ingredients and macrosRoast beef & blue cheese
ProteinDeli roast beef in place of the turkey and chunky blue cheese dressing instead of ranch — a steakhouse spin on the diner classic.
- deli turkey → deli roast beef
- ranch dressing → blue cheese dressing
7.1 g net · 530 kcal · 34 g protein · 39 g fat · ≈$3.51 per serving (−1.2 g net carbs vs the original)
Egg-free (vinaigrette)
DietNo eggs, and a red wine vinaigrette instead of the ranch (which contains egg), with provolone added for extra protein.
- ranch dressing → extra-virgin olive oil
- + 2 tbsp red wine vinegar
- + 1 tsp Dijon mustard
- + ½ tsp dried oregano
- + 2 slices provolone
- no eggs
6.5 g net · 480 kcal · 29 g protein · 37 g fat · ≈$3.26 per serving (−1.8 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
