2-4: Chef’s Salad

2-4: Chef’s Salad is another somewhat classic American restaurant dish to serve with your 1-18: Club Sandwich. Wikipedia gives it a similar history–most accounts trace it back to early 20th century New York, although a few credit it to originating in 17th century England. This iteration is pretty similar to most you’ll find in modern-day restaurants–the beauty of the chef salad is that the ingredients are at the discretion of the chef. ‍

2-4 Chef's Salad

I NEED that creepy statue in the Simply Delicious picture. Google has nothing decent for me when I search “hippopotamus chef“, but you never know–someday one of my thrift store treasure hunt trips may pay off.


2-4 Chef's Salad1

Similar to a Cobb salad, although the chef salad usually leaves the pieces of meat larger, and doesn’t include avocado. I made SO MANY Cobb salads during my restaurant tenure, and this recipe gave me the itch to practice those old garde manger skills.


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Ingredients. I used a 50/50 salad mix for my lettuce and chicken, turkey, & ham instead of just one or the other.


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I cooked off a batch of marinated chicken breasts in the oven, since I had a bunch of recipes I had pulled that used cooked chicken.


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I did the garlic rub, although I NEVER did that when working in restaurants, and I’m not quite sure where they got that technique from.


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Here’s something I used to do a ton on the line–julienne radishes. We used them for our Cobb salad as well as topping for our pork tacos, and I’d do entire bags of radishes this way. I cut up all the other stuff too, but it honestly wasn’t interesting enough to take pictures of each component.


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Mixed up the “dressing”–there wasn’t much to it, but there’s SO much other stuff in the salad, it’s not as lacking as you would think.


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Final dish–I plated it like a Cobb, because I can’t help myself. At least it’s pretty.

Grade: A


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