Host Rachael Ray's 3 Salad Chef’s Salad Plate, as seen on 30 Minute Meals, Season 28.
Recipe courtesy of Rachael Ray

3-Salad Chef's Salad Plate

Getting reviews...
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
The great thing about this three-in-one recipe is you don't have to choose your favorite, you can have them all. Each of these has a unique flavor from the tangy kick of sour cream and horseradish in the beef salad, the spicy and sweet of the cayenne and pickle relish in the deviled ham, to the mustard and salty capers in the chicken rillette. There's something for everyone to love.


Beef Salad:

Deviled Ham:

Chicken "Rillette" Salad:

In addition, to serve:


  1. Gather your ingredients.
  2. For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
  3. For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
  4. For the chicken salad: Preheat broiler.
  5. Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
  6. To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
  7. Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.