Description

A quick and easy chef salad meal prep recipe featuring chopped deli meats, cheeses, fresh vegetables, hard-boiled eggs, and a tangy homemade dressing. Perfect for healthy lunches prepared in advance, this salad combines crunchy romaine, savory meats, and a flavorful dressing that improves after resting overnight.

Ingredients

Scale

For the Dressing

2/3 cup mayonnaise
1 1/2 tablespoons ketchup
1 1/2 tablespoons dill pickle relish
1 teaspoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon sweet paprika
1/8 teaspoon granulated sugar
1/8 teaspoon fine sea salt

For the Salad

4 cups packed chopped romaine lettuce or green salad mix
4 large eggs
6 ounces sliced deli ham
6 ounces sliced deli smoked turkey
2–4 slices cheddar cheese
2–4 slices swiss cheese
1 cup cherry or grape tomatoes
1 small cucumber
1/2 cup jarred sliced pepperoncinis, patted dry
Optional: homemade croutons
Optional: chopped herbs such as parsley and dill

Instructions

Boil the Eggs: Hard-boil the eggs using your preferred method; the recipe recommends the 5-5-5 Instant Pot method or a traditional stovetop method. After boiling, immediately place the eggs in an ice bath to cool quickly. Once cooled, peel and roughly chop the eggs, then set aside.
Make the Dressing: In a small bowl, combine the mayonnaise, ketchup, dill pickle relish, lemon juice, onion powder, sweet paprika, granulated sugar, and fine sea salt. Stir well until smooth and no clumps remain. For best flavor, divide the dressing into 4 small containers and refrigerate for at least 24 hours to allow the flavors to meld.
Prep Salad Ingredients: Stack the deli ham slices and cut them into roughly chopped squares. Repeat this process with the cheddar and swiss cheese slices. Leave the cherry or grape tomatoes whole to prevent added moisture. Peel half of the cucumber to create stripes, then chop into quarter moons and pat dry with a paper towel; optionally scrape out the seeds to reduce moisture further. Ensure the romaine lettuce or salad mix is washed and thoroughly dried.
Assemble Meal Prep Containers: Divide the chopped lettuce evenly between 4 meal prep containers. Top each portion with a quarter of the chopped deli meats and cheeses and place one chopped hard-boiled egg per container. Distribute the tomatoes, cucumber, and sliced pepperoncinis evenly among the containers. Keep the dressing separate in small containers to pour over the salad just before eating. Seal containers and refrigerate for up to 3 days for optimal freshness.

Notes

The dressing tastes better after resting overnight, allowing flavors to meld.
Peeling half the cucumber for stripes helps reduce excess moisture and adds visual interest.
Keeping dressing separate during storage prevents the salad from becoming soggy.
Use paper towels to pat cucumbers dry to maintain salad crispness.
Optional homemade croutons and fresh chopped herbs can be added for extra texture and flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Instant Pot
Cuisine: American

Keywords: chef salad, meal prep salad, easy lunch recipe, deli meat salad, healthy salad, make ahead salad