Weeknight Chef Salad
19 mineasy2 servingshigh-proteinunder-20-min
Ingredients
- Deli turkey150 g, slicedOn hand
- Ham100 g, slicedOn hand
- Eggs3 largeOn hand
- Cheddar cheese80 g, cubedOn hand
- Lettuce1 head, tornOn hand
- Cucumber1, slicedOn hand
- Mayonnaise3 tbspoptional
- Mustard1 tspoptional
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Steps
- 1
Boil the eggs for nine minutes.
9 min
- 2
Peel the eggs and quarter them.
3 min
- 3
Tear the lettuce and slice the cucumber.
3 min
- 4
Whisk the mayonnaise with the mustard and a splash of water.
2 min
- 5
Arrange the lettuce, meats, cheese and egg in rows.
2 min
Cook’s note. Cold eggs peel easiest; crack them and slide them back into the cold water first.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.