Chef's Salad with Grilled Chicken and Black Pepper Ranch
Description
You can't go wrong serving this easy chef's salad, prepared with grilled chicken breast and a creamy black pepper ranch dressing, for lunch or dinner!
Ingredients
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1 1/2 pounds skinless, boneless chicken breast halves
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1 teaspoon kosher salt, divided
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1/4 cup whole buttermilk
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1/4 cup mayonnaise
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1/4 cup sour cream
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1 1/2 teaspoons chopped fresh chives
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1 1/2 teaspoons chopped fresh parsley
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1 1/2 teaspoons chopped fresh dill
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1 1/2 teaspoons ground black pepper
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1/4 teaspoon grated or minced garlic
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5 ounces butter lettuce, torn
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3 cups chopped iceberg lettuce
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1 cup thinly sliced English cucumber
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4 ounces sharp Cheddar cheese, cut into 1/2-inch cubes
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1 pint cherry tomatoes, halved
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1 medium avocado - peeled, pitted, and sliced
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2 large hard-boiled eggs, peeled and quartered
Directions
1
Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
2
Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
3
While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
4
Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.