Chef Salad

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  Lettuce, Romaine
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  Turkey, Bone-In Pieces(120g)
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  Ham Or Canadian Bacon(120g)
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  Cheese, Provolone(120g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Egg, Whole, Large
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  Tomato, Cherry
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  Cucumber(240g)
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  Avocado(300g)
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  Croutons, Plain(360g)
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  Ranch Dressing, Buttermilk, Regular

Instructions

1. 1Bring a large pot of salted water to a boil over high heat, then add the turkey pieces and reduce heat to medium. Simmer for 12–15 minutes until the internal temperature reaches 165°F and the meat is no longer pink. Remove the turkey with a slotted spoon, let cool for 5 minutes, then shred or chop into bite-sized pieces.
2. 2While the turkey cooks, place the large eggs in a separate pot of cold water, bring to a boil over high heat, then remove from heat, cover, and let sit for 10–12 minutes until hard-boiled. Transfer to an ice bath, cool completely, then peel and chop into quarters.
3. 3Chop the romaine lettuce into bite-sized pieces, dice the cucumber, halve the cherry tomatoes, and slice the avocado. Cube the provolone cheese into ½-inch pieces. Have the ham or Canadian bacon ready (slice or cube if needed).
4. 4Divide the chopped romaine lettuce evenly among 4 airtight containers or meal-prep bowls, using approximately 2 cups per container as the base layer.
5. 5Top each container with equal portions of the shredded turkey, ham or Canadian bacon, provolone cheese, chopped hard-boiled eggs, cucumber, cherry tomatoes, and avocado slices, arranging in separate sections for visual appeal.
6. 6Seal the containers and refrigerate for up to 4 days. Just before eating, add croutons to the top, drizzle with buttermilk ranch dressing to taste, and toss gently to combine.