Recipes and Cooking Chef's Salad 3.7 (18) When you're looking for 30-minute meals, consider a chef salad! The combination of meats, veggies, color, and crunch make it an an ever-popular option for a quick lunch or dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 cup torn iceberg lettuce or leaf lettuce 4 cup torn romaine lettuce or fresh spinach 4 ounce cooked ham, chicken, turkey, beef, pork, or lamb, cut into bite-size pieces (about 1 cup) 4 ounce Swiss, cheddar, American, or provolone cheese, cut into bite-size pieces (1 cup) 2 hard-cooked eggs, sliced 2 medium tomatoes, cut into wedges, or 8 cherry tomatoes, halved 1 small green or red sweet pepper, cut into bite-size strips (1/2 cup) 1 cup croutons (optional) ½ cup bottled French salad dressing, ranch salad dressing, or desired salad dressing Directions In a large bowl toss greens. Divide greens among four large salad bowls or plates. Arrange meat, cheese, eggs, tomato, and sweet pepper on top of greens. If desired, sprinkle with croutons. Drizzle with some of the salad dressing and pass any remaining dressing. Makes 4 main-dish servings. Italian Chef's Salad: Prepare as above, except use 2 ounces cooked chicken and 4 ounces mozzarella cheese. Omit eggs. Add 2 ounces sliced pepperoni; one 6-ounce jar quartered marinated artichoke heart quarters, drained; and 1/4 cup sliced, pitted ripe olives. For dressing, use a bottled Italian salad dressing or a creamy Italian salad dressing. Makes 4 main-dish servings. Mexican Chef's Salad: Prepare as above, using cooked chicken, beef, or pork and cheddar cheese or Monterey Jack cheese. Omit eggs. Add one 4-ounce can diced green chili peppers, drained, and 1/4 cup sliced pitted ripe olives. Substitute corn chips for croutons. For dressing, stir together 1/4 cup bottled Thousand Island salad dressing and 1/4 cup bottled salsa. Rate it Print Nutrition Facts (per serving) 368 Calories 27g Fat 15g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 368 % Daily Value * Total Fat 27g 35% Saturated Fat 9g 45% Cholesterol 148mg 49% Sodium 730mg 32% Total Carbohydrate 15g 5% Protein 18g Calcium 292.8mg 23% Iron 2mg 11% Potassium 552mg 12% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.