Chef Salad
Published December 15, 2022 • Updated March 8, 2026
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This low carb loaded salad is packed with deli meat, hard-boiled eggs, cheddar, and fresh vegetables, all drizzled with my homemade ranch. I make this as a full meal, not a side dish.
I used to think of salads as something you eat alongside the real food. This one changed that for me. It’s loaded with so much protein and crunch that I serve it as the entire meal, and nobody at my table complains.
The base is two full heads of green leaf lettuce mixed with arugula for that peppery bite I love. On top of that goes sliced deli ham and turkey, quartered hard-boiled eggs, cheddar, cucumbers, cherry tomatoes, and thinly sliced radishes. Every bite has something different going on, which is exactly why it works as a keto lunch or dinner.
What pulls the whole thing together is the dressing. I always use my homemade ranch because most store-bought versions are loaded with inflammatory seed oils and hidden sugars. A good blue cheese dressing works too, especially if you lean into the savory side.
I make this at least once a week during the summer, and it shows up year-round whenever I have deli meat in the fridge. The whole thing takes about 15 minutes from cutting board to table. Most of that is just chopping.
If you like hearty, protein-forward salads, try my grilled steak salad or the broccoli chicken salad. Both follow the same idea: build the salad like a meal, not a garnish.
One thing I’ve learned: dry your lettuce completely before you dress it. Wet leaves dilute the ranch and make everything watery. I run mine through a salad spinner twice, then let it sit on a clean towel for a few minutes. It makes a real difference in how the dressing clings to each leaf.
What is a chef salad?
It’s a big, hearty salad built from whatever proteins and vegetables you have on hand. The traditional version includes hard-boiled eggs, deli ham or turkey, cheese, and fresh vegetables on a bed of lettuce with dressing. There are no strict rules, which is exactly why it’s called a “chef’s” salad. You use what you’ve got.
How to make it
I julienne my deli meats and cheeses into matchstick-sized pieces instead of leaving them in big flat slices. It distributes better through the salad so you get protein in every forkful, not just one giant ham slab on top.
- Wash and dry the lettuce. I run mine through the salad spinner twice. Wet leaves make the dressing slide right off.
- Julienne your meats and cheeses. Cut them into thin strips about 2 inches long. Slice vegetables, quarter the eggs and tomatoes.
- Toss everything in a large bowl (except the dressing).
- Drizzle with dressing and season with salt and pepper. Toss once more and serve.
Key ingredients and substitutions
- Green leaf lettuce – This soft, tender lettuce is my go-to base. Romaine, iceberg, or butter lettuce all work if that’s what you have.
- Arugula – Not traditional, but I always add it. The peppery flavor balances all the rich, salty proteins.
- Cucumber – I use English cucumbers sliced into half moons. Keep the skins on unless they’re tough or bitter.
- Radishes – Also my addition. Thinly sliced radishes add crunch and a peppery kick that complements the meats.
- Cherry tomatoes – I prefer cherry tomatoes for their sweetness and size. Grape tomatoes or a diced Roma work too.
- Hard-boiled eggs – I hard boil mine in the air fryer, but stovetop or oven works. You can also buy them pre-boiled.
- Deli ham and turkey – Choose brands without added sugars to keep this low carb. I trust Applegate and 365 from Whole Foods.
- Cheddar cheese – Shredded or sliced. Colby, Swiss, or blue cheese crumbles all work.
- Ranch dressing – My homemade keto ranch is what I use every time. If buying store-bought, Primal Kitchen is my pick.
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Ingredients
1 cucumber, peeled & cut into half moons -
2 heads green leaf lettuce, cut into bite sized pieces
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8 oz arugula
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3 oz radishes, thinly sliced
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1/2 pint cherry tomatoes, quartered
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3 hard boiled eggs, quartered
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8 oz deli ham, sliced
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8 oz deli turkey, sliced
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8 oz cheddar cheese, sliced
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2/3 cup ranch dressing
Step by Step Instructions
Step by Step Instructions
Chop, slice and dice
Prep all of your vegetables, meats, cheeses and eggs by slicing, dicing, chopping and quartering. Wash the lettuce and let dry.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why do they call it a chef salad?
I love this question. It's called that because it's traditionally made from whatever the chef has available in the kitchen. There are no fixed rules. My version has deli ham, turkey, eggs, and cheddar, but yours could look completely different depending on what's in your fridge. That's the whole idea.
What's the difference between a Cobb salad and a chef salad?
I get asked this all the time. They're similar in structure (big salads with protein, vegetables, and cheese), but Cobb salads always include avocado, blue cheese, and bacon as core ingredients. My version here skips those as defaults, though I add avocado and bacon as variations when the mood hits. The dressing is different too. I typically dress this with ranch, while Cobb salads lean toward a red wine vinaigrette.
What kind of cheese goes in a chef salad?
I use cheddar because it's what my family prefers, but I've made this with Swiss, provolone, Colby, and blue cheese crumbles. They all work. My personal favorite swap is blue cheese crumbles with a drizzle of blue cheese dressing. It doubles down on that sharp, tangy flavor.
Can I make this ahead of time?
I do this every single week. The trick is keeping everything in separate containers until you're ready to eat. I prep my vegetables, slice the meats and cheese, and hard boil eggs up to 3 days in advance. When it's time to eat, I toss it all together and dress it. Takes about 2 minutes from fridge to table.
How many net carbs are in this salad?
I track my macros pretty closely, and this salad stays well under 10 net carbs per serving with my standard build. Most of the carbs come from the tomatoes, cucumbers, and ranch dressing. The deli meat and cheese contribute almost nothing if you pick brands without added sugars. On days I want it even leaner, I cut back on the cherry tomatoes, but I usually keep them for the sweetness.
What dressing is traditionally served with this?
Traditionally it's served with either ranch or Thousand Island, and I've made it with both. I almost always go with my homemade ranch because it coats the leaves better and I know exactly what's in it. A good blue cheese dressing is my second pick, especially when I use blue cheese crumbles in the salad. For something completely different, I've used a chipotle ranch similar to what I put on my taco salad, and it works surprisingly well with the deli meats.
Can I use rotisserie chicken instead of deli meat?
I do this all the time, especially when I have leftover rotisserie chicken in the fridge. I shred it into big pieces rather than dicing it small so it feels more substantial in each bite. The flavor is different from deli meat (more roasted and savory, less salty) but the salad still holds up as a full meal. I sometimes add a few strips of crispy bacon when I use chicken, since it doesn't bring the same saltiness the ham does.
How do I scale this for a crowd?
I've made this for groups of 8-10 by tripling the recipe and laying everything out in sections on a big platter instead of tossing it together. Each person builds their own bowl. I put out 2-3 dressing options and let people choose. It's the easiest way I've found to feed a group without any real cooking.
My husband glanced over while I was assembling this, saw the ham, turkey, and eggs going in, and just grabbed a bowl without being asked. He thinks salad is a garnish, not a meal, so that said it all. Four stars only because my chopping speed needs work.
Been making this with Primal Kitchen Caesar instead of ranch, and I add the arugula last so it doesn't wilt before I get halfway through the bowl. The peppery bite holds up and actually cuts through all the deli meat and cheddar in a way that keeps it from feeling heavy. Fourth time this month, and it's becoming my default spring lunch.
Really solid base, though the arugula felt a bit heavy to me, it sort of drowned out the milder stuff. Cut it back by half on round two and it clicked. The radishes are the right call though, that crunch holds up even after the ranch goes on.
Yeah cutting it back works if the pepper gets too sharp. The radishes were actually the last call I made on this recipe. Ranch hits and everything else softens, those don't.
I used to order chef salad at this diner near my old apartment at least once a week, back before I started keto. When I realized ranch was basically off limits at most places I just kind of stopped thinking about it as a meal option, which sounds dramatic but lunch got really boring for a long time. Found this recipe last week and made it on a Tuesday night, and I just sat there for a second after the first bowl. The homemade ranch is the thing. It tastes exactly like I remember it tasting, which sounds like a weird thing to say about salad but it's true. I don't think I've made lunch at home this consistently in months.
The ranch is what makes it. Nothing like the bottled stuff once you've had it fresh - there's really no going back.
Ok so I love this, genuinely kept going back for more, but I have to be honest because the arugula caught me off guard. It gets really peppery once it sits in the ranch and by the end of the bowl it was almost too much for me. I'm thinking next time I'll swap it for more green leaf or at least cut the amount in half. The ham and hard boiled egg combo though, freaking unbelievably good.
Yeah the ham and egg combo carries it. Half the arugula makes sense if it gets too intense once dressed.
Arugula in a chef salad felt like overthinking it to me. I almost swapped it out for romaine just to keep things simple. But I had some on hand and went with the recipe as written, and now I understand why it's there. The peppery bite cuts through the richness of the cheddar and ham in a way that plain lettuce just wouldn't. And despite my instinct that a salad wouldn't actually hold me through the afternoon, 30 grams of protein per serving is not nothing. This is a real lunch. Already planning a big batch on Sunday to have it ready for the week.
The peppery bite is the whole point. Romaine just wouldn't cut it the same way. Sunday batch is smart, keeps well all week.