chef's salad


An entrée salad of tossed greens topped by cold julienned cheeses and meats (such as chicken and ham), thinly sliced vegetables and slices of hard-cooked egg. The salad may be topped with any one of a variety of dressings.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Keep Reading

Next Up

Vegetarian Chef's Salad — Meatless Monday

Food Network Magazine's Vegetarian Chef's Salad is a satisfying main dish packed with hearty ingredients and bold flavors.

The Chef's Take: Ford Fry's Farro Salad

A salad of farro, crab and roasted beets gets treated to a gorgeous green goddess dressing.

The Chef's Take: Winter Greens Salad, Caroline Fidanza

With her out-of-the-box approach to salads and sandwiches, all of which put seasonal vegetables to delicious use, Caroline Fidanza has earned a cult following in New York City.

The Art of the Salad with Chef Joshua McFadden

A Q&A with Joshua McFadden, author of Six Seasons: A New Way with Vegetables.

The Chef’s Take: Gerard Craft’s Orange Salad at Pastaria

Chef Gerard Craft's orange salad is the perfect antidote to winter!

The Chef's Take: Cabbage, Speck and Grape Salad at Eataly

Take a break from kale salads with this budget-friendly recipe for cabbage, celery root and speck.

VOTE: An Iron Chef Caesar Salad Showdown — Rival Recipes

In this installment of Food Network's Rival Recipes, Iron Chefs Bobby Flay and Geoffrey Zakarian compete in a Caesar salad showdown.

The Chef's Take: John Fraser's Grilled Squash Salad with Falafel Croutons

Grilled Squash Salad from Narcissa's Chef John Fraser

The Chef's Take: Quinoa Salad with Lemon and Chickpeas, Einat Admony

"I treat my customers the way I treat my kids," Einat Admony says, "which means giving them good proteins, whole grains and keeping a vegetable focus."

The Chef’s Take — Jeremie Tomczak’s Farro Salad with Beets and Blood Oranges at King Bee

Acadian food is the next big thing, thanks to Chef Jeremie Tomczak at New York City's King Bee.