Chef salad with turkey, ham and egg
10 min · 37 g protein · 381 cals / serving
The diner classic as a proper dinner: crisp romaine piled with ribbons of smoked turkey and ham, Swiss cheese, wedges of hard-boiled egg, avocado, cucumber and cherry tomatoes, under a creamy Greek yogurt ranch with dill and chives. Ten minutes with no cooking, and it packs for tomorrow's lunch.
Ingredients
Yogurt ranch
- 1/2 cup nonfat Greek yogurt
- 1 tbsp mayonnaise
- 2 tsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried dill
- 2 tbsp fresh chives, chopped, divided
- 1/4 tsp salt
- 1 tbsp water
- 2 romaine hearts romaine lettuce, chopped
- 8 oz smoked turkey breast, sliced deli turkey breast, cut in ribbons
- 6 oz deli ham, sliced, cut in ribbons
- 1 3/4 oz Swiss cheese, cut in thin strips
- 1/2 large cucumber, sliced
- 1 cup cherry tomatoes, halved
- 6 hard-boiled eggs hard-boiled eggs, bought, or boiled ahead; peeled
- 1 small avocado, sliced
- 1/4 tsp black pepper
Steps
- Ranch: stir the yogurt, mayonnaise, lemon juice, garlic and onion powder, dill, half the chives, the salt and enough of the water to make it pourable.
- Spread the romaine over a large platter or four plates and arrange the turkey, ham, cheese, cucumber and tomatoes over it in rows.
- Quarter the eggs and add them with the avocado. Drizzle with the ranch, scatter the rest of the chives and grind over some pepper. Serve at once.
- For lunch the next day, pack the parts separately: the ranch in a small pot, the lettuce in its own box, and the meats, cheese, eggs, cucumber and tomatoes together. They keep 2 days in the fridge; slice the avocado on the day, and dress the salad just before eating.
Good to know
Can I boil the eggs myself?
Yes, but it adds about 15 minutes: start them first, lower them into boiling water for 10 minutes, then cool them in iced water before peeling. A batch boiled at the weekend keeps a week in the fridge in their shells.
Which turkey and ham?
Plain sliced deli turkey breast and ham. Slightly thicker deli slices, cut in ribbons, hold up better in a lunch box than wafer-thin ones.
Alternative
Per
- Calories
- 89
- Protein
- (40%)
- 9 g
- Fat
- (50%)
- 5 g
- Carbohydrates
- (11%)
- 3 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 322 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1523 kcal goes into the pot and 1717 g of ingredients comes out as about 1717 g of food: 89 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.