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Chef Salad from NYC Department of Education

Chef Salad

  • Author: NYC Department of Education
  • Total Time: 2-4 days
  • Yield: 48 persons 1x


Portion Size: 1 each
Garnish: Shredded Carrots, Red Pepper Strips


  • 3 lb. Turkey Ham, pre-sliced (defrost)
  • 3 lb. Turkey Breast, pre-sliced (defrost)
  • 3 lb. Sliced American Cheese
  • 2 bags Chopped Romaine Lettuce
  • 1 bag Fresh Spinach (wash, drain, de-stem)
  • 5 Cucumbers washed, sliced (peeling optional)
  • 2 1/2 lb. Grape, Cherry or Whole Tomatoes (wash, de-stem)
  • 48 Flat Bread
  • 48 Bowl with Dome Lid, 24 or 32 oz

For Each Salad:

  • 1 Bowl with Dome Lid
  • 8 oz. Romaine/Spinach Mixture (HS: 2 x 8 oz. sp.)
  • 4 sl. Cucumber Half Moons
  • 1/4 cup Grape/Cherry/Whole Tomatoes
  • 1 Deli Meat & Cheese (2 sl. turkey, 2 sl. ham, 2 sl. cheese)
  • 1 Flat Bread (cut into even quarters)


2-3 Days Before Service

  1. Place sealed packs of turkey in refrigerator on bottom shelf to defrost. Make sure to date turkey when it is placed in refrigerator. (SOP / Defrosting Food)

1 Day Before Service

  1. Prepare cucumbers and cherry tomatoes, cover and refrigerate until ready to assemble salads.
  2. Set up station to assemble deli meat & cheese rolls with cutting board, defrosted turkey slices, turkey ham slices, cheese slices and chef knife.
    • Deli meat package and cheese should be placed on pans of ice packs to maintain proper
      temperature throughout sandwich production. (SOP/ Controlling Time and Temperature During Food Preparation)
  3. Layer the meat and cheese into stacks of 6 slices each in this order: turkey slice + ham slice + cheese slice and repeat with turkey slice + ham slice + cheese slice.
  4. Roll each stack and slice each roll 4 times to create a pinwheel. Cover and store in refrigerator until ready to assemble salads.
  5. Set up station to assemble salads with clear hinged containers, lettuce/spinach mixture, cucumbers, tomatoes, deli meat & cheese pinwheels.
  6. Place lettuce/spinach mixture on bottom of clear hinged container, top with cucumbers and tomatoes and top off with deli meat & cheese pinwheels.
  7. Close containers, place on sheet pans and store in refrigerator overnight.

Day of Service

  1. Cut each Flat Bread into 4 equal pieces. Place the 4 pieces evenly on top of the lettuce.
  2. Hold and serve salads at 40°F or below throughout service by placing them in a single layer on pans of ice packs. (SOP/ Holding Food at Safe Temperatures)



Always offer a variety of dressing cups on the side.
* 240 portions per 20 lb case of cherry tomatoes.

  • Prep Time: 2-4 days
  • Cook Time: Raw

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