Hearty Ham Turkey Salad

Sunday dinner at my grandmother house always meant one thing, a massive salad bowl that could feed an army. She would spend the morning arranging ingredients like she was painting a picture, each component placed with intention and care. The first time I tried to recreate it, I just tossed everything together and wondered why hers looked so much more inviting. Now I understand that the beauty of a chef salad lies in its deliberate construction.

Last summer my sister asked me to bring a dish to her backyard barbecue, so I made the biggest chef salad I have ever attempted. Watching people gather around the table, each person finding their perfect combination of ingredients, reminded me why this dish has stayed popular for generations. There is something universally satisfying about building your own perfect bite.

Ingredients

• 100 g cooked ham: Use good quality deli ham and slice it yourself for better texture
• 100 g cooked turkey breast: Roasted turkey breast has more flavor than deli slices
• 4 large eggs: Hard-boil them perfectly, 12 minutes then ice bath stop
• 100 g Swiss cheese: The nutty flavor pairs beautifully with the proteins
• 100 g cheddar cheese: Sharp cheddar adds the perfect contrast to mild Swiss
• 1 head romaine lettuce: Provides crunch and structure as your base
• 1 head iceberg lettuce: Adds refreshing crispness and holds up to heavy toppings
• 2 medium tomatoes: Vine ripened ones give the best flavor and color
• 1 cucumber: English cucumbers have thinner skins and fewer seeds
• 1 carrot: Julienned carrots add sweetness and vibrant color
• ½ red onion: Thin slices provide just the right amount of bite
• 3 tbsp olive oil: Extra virgin gives the dressing its rich base
• 1½ tbsp red wine vinegar: Adds the perfect acidic balance
• 1 tsp Dijon mustard: This emulsifies the dressing and adds depth
• ½ tsp salt: Enhances all the other flavors
• ¼ tsp black pepper: Freshly cracked makes a noticeable difference
• 2 tbsp fresh chives: Their mild onion flavor brightens every bite
• 2 tbsp fresh parsley: Adds a fresh, herbal finish

Instructions

Make your vinaigrette first:

Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl until thickened and creamy. Set aside at room temperature while you prep everything else.

Prep your lettuce base:

Chop both heads of lettuce and arrange them evenly across your serving platter or individual plates. This creates the foundation for all those beautiful toppings.

Arrange with intention:

Place ham, turkey, both cheeses, and eggs in sections on top of the lettuce. Then tuck in tomatoes, cucumber, carrot, and red onion like you are creating a mosaic.

Dress and serve:

Drizzle the vinaigrette over everything just before serving, or pass it at the table and let everyone dress their own portion. Sprinkle with chives and parsley as a finishing touch.

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My husband initially turned his nose up at salad for dinner, calling it rabbit food. After one bite of this version, he went back for thirds and admitted he had been wrong all these years. Now he requests it weekly.

Make It Your Own

The beauty of this salad is its adaptability. I have swapped in roasted chicken, added crumbled bacon, or tossed in avocado when I wanted something extra creamy. Do not be afraid to experiment with what you have on hand.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the rich cheeses and proteins beautifully. If you prefer beer, a light lager or pilsner works just as well. For non drinkers, sparkling water with a squeeze of lemon is refreshing alongside all those hearty ingredients.

Meal Prep Magic

This salad is actually better when you prep components in advance. Wash and chop your vegetables, cook and slice your proteins, whisk the dressing, and store everything separately in airtight containers. Assembly takes just five minutes when you are ready to eat.

• Keep delicate vegetables like tomatoes separate until serving to prevent them from getting mushy
• Store your dressing in a small jar, it will stay fresh for up to a week
• Hard-boiled eggs can be prepared up to three days ahead and stored in their shells

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There is something deeply satisfying about a well made chef salad, the way all those different ingredients come together in each bite. It is the kind of meal that makes you feel nourished in every possible way.

Recipe FAQs

→ What proteins are featured in this salad?

Cooked ham, turkey breast, and hard-boiled eggs provide a rich mix of savory proteins.

→ Which cheeses complement the salad’s flavor?

Swiss and cheddar cheeses sliced into strips add creamy, slightly sharp notes.

→ What vegetables are included for freshness and crunch?

Romaine and iceberg lettuce, tomatoes, cucumber, carrot, and red onion create crisp texture and vibrant color.

→ How is the dressing prepared?

A vinaigrette of olive oil, red wine vinegar, Dijon mustard, salt, and black pepper is whisked until smooth and balanced.

→ Can garnishes be added to enhance flavor?

Chopped fresh chives and parsley contribute subtle herbal freshness to the salad.

→ Are there suggested variations for this dish?

Adding sliced avocado, bell peppers, or croutons offers extra texture, while low-fat cheese and lean turkey lighten the dish.