This Super Chef Salad served on a board is a fresh, colorful meal you will want to serve often this summer. It is the ultimate salad loaded with crisp vegetables, hearty meats, eggs, cheeses, and a variety of other toppings.
Serving a chef salad on a board makes it feel extra special, whether you’re feeding your family or hosting guests. It’s also one of the easiest meals to customize using ingredients you already have on hand. This is a total meal that makes a great lunch or light dinner. It would also be nice to take to a cook-out or covered dish dinner.
During the summer, heating up the kitchen is not something I want to do. We do cook on our grill frequently, but sometimes a big tray of fresh veggies, with all of these fixings is really satisfying.
This board came together one Sunday after church using ingredients that I had in the refrigerator to make salads with. I had some leftover filet mignon, a thick piece of ham and turkey, and these veggies in the refrigerator. Even a small amount of certain foods looks like a good amount on this board.
How To Make a Super Chef Salad on a Board
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS
- Romaine or iceberg lettuce
- Baby carrots
- Celery
- Red bell peppers
- Green bell peppers
- Cucumbers
- Cherry tomatoes
- Banana peppers
- Garbanzo beans
- Hard boiled eggs
- Filet mignon
- Thick slice of ham
- Thick slice of turkey
- Bacon (cooked)
- Shredded cheddar cheese
- Shaved parmesan cheese
- Cranberry almond mixture from a bag
- Salad dressings of choice
INSTRUCTIONS
Why We Loved This Super Chef Salad On A Board
- Beautiful and colorful presentation
- Easy to customize with what ingredients you have on hand
- A filling lunch or dinner with meats and veggies
- Great for entertaining or casual family meals
Tips For Making The Super Chef Salad on a Board
- Use a variety of colors for beautiful presentation
- Cut ingredients into bite size pieces for easy serving
- Use small bowls for messy or wet ingredients
- Arrange items in sections for a neat, organized look
- Serve dressing on the side
- Any variety of veggies, cheese, croutons, or fruits can be used
If you like this idea, check out Cookout Board For 2, Brunch Board for 2, and the Country Breakfast Bowl Board.
Frequently Asked Questions
Can this salad be made ahead of time?
This salad is best to eat the same day as making it, but you could prep the ingredients ahead and keep in separate airtight containers in the refrigerator for up to 3 days. Assemble the board when you are ready to serve it. Do not add any dressings ahead of time.
Can I make this without a wooden board?
Absolutely. If you do not have a wooden board, creating one on any platter or baking sheet works great. I have actually bought new baking sheets at Sam’s Club and created a tray to take to parties, so I could leave the trays there.
For more inspiration on making easy and impressive food boards, visit the BakerMama blog.
This post was shared on Sweet Little Bluebird Weekend Potluck.
Recipe reviewed on 5/2/26 with no changes.
SUPER CHEF SALAD ON A BOARD
Ingredients
- 4 cups romaine lettuce or iceberg washed and drained
- 1/2 cup baby carrots
- 1/2 cup celery
- 1/2 cup red bell peppers
- 1/2 cup green bell peppers
- 1/4 cup cucumber
- 1/2 cup cherry tomatoes
- 1/2 cup banana peppers
- 1/2 cup garbanzo beans
- 2 hard boiled eggs sliced
- 1 6-8oz filet mignon, cooked (I had a leftover one)
- 1 inch thick slice of ham
- 1 inch thick slice turkey breast
- 4-6 slices bacon cooked and cut into small pieces
- 1 cup shredded cheddar cheese
- 1 cup shaved parmesan cheese
- 1/2 cup cranberry almond mixture from a bag
- salad dressings of choice
Instructions
- Chop lettuce into bite size pieces and place in a medium sized bowl, in center of board or serving tray.
- Slice or chop the carrots, celery, peppers, and cucumbers into desired shapes, or bite size pieces. Arrange these around the lettuce on the board.
- Use small ramekins or bowls for the banana peppers and garbanzo beans; place on board. Arrange egg slices in a pile.
- Slice the steak, ham and turkey into thick, bite size pieces. Arrange on the board.
- Place the bacon, cheeses, and cranberry-almonds in small dishes and arrange on the board.
- Pour salad dressings into small cups and set on board.
Notes
- Can this salad be made ahead of time?
This salad is best to eat the same day as making it, but you could prep the ingredients and keep in separate airtight containers in the refrigerator for up to 3 days. Assemble the board when you are ready to serve it. Do not add any dressings ahead of time.