Possibly base on the Cobb Salad (1937), but more likely created in the earlier 1930's by chef Jacques Roser at the Hotel Pennsylvania in NYC, a Chef salad (or Chef's salad) consists of hard-cooked eggs, strips of ham, roast beef, turkey, and/or chicken, and cheese, all of which are placed upon a bed of tossed salad greens. The dressing on this salad was traditionally Thousand Island dressing, but today it is often served with a dressing of the consumer's choice.