Name: Chef's Salad with Grilled Chicken and Black Pepper Ranch
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 1 ½ pounds; Kosher salt, divided - 1 teaspoon; Whole buttermilk - ¼ cup; Mayonnaise - ¼ cup; Sour cream - ¼ cup; Chopped fresh chives - 1 ½ teaspoons; Chopped fresh parsley - 1 ½ teaspoons; Chopped fresh dill - 1 ½ teaspoons; Ground black pepper - 1 ½ teaspoons; Grated or minced garlic - ¼ teaspoon; Butter lettuce, torn - 5 ounces; Chopped iceberg lettuce - 3 cups; Thinly sliced English cucumber - 1 cup; Sharp Cheddar cheese, cut into 1/2-inch cubes - 4 ounces; Cherry tomatoes, halved - 1 pint; Avocado - peeled, pitted, and sliced - 1 medium; Hard-boiled eggs, peeled and quartered - 2 large

Chef's Salad with Grilled Chicken and Black Pepper Ranch

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Chef's Salad with Grilled Chicken and Black Pepper Ranch

1. Skinless, boneless chicken breast halves - 1 ½ pounds

2. Kosher salt, divided - 1 teaspoon

3. Whole buttermilk - ¼ cup

4. Mayonnaise - ¼ cup

5. Sour cream - ¼ cup

6. Chopped fresh chives - 1 ½ teaspoons

7. Chopped fresh parsley - 1 ½ teaspoons

8. Chopped fresh dill - 1 ½ teaspoons

9. Ground black pepper - 1 ½ teaspoons

10. Grated or minced garlic - ¼ teaspoon

11. Butter lettuce, torn - 5 ounces

12. Chopped iceberg lettuce - 3 cups

13. Thinly sliced English cucumber - 1 cup

14. Sharp Cheddar cheese, cut into 1/2-inch cubes - 4 ounces

15. Cherry tomatoes, halved - 1 pint

16. Avocado - peeled, pitted, and sliced - 1 medium

17. Hard-boiled eggs, peeled and quartered - 2 large

How to cook deliciously - Chef's Salad with Grilled Chicken and Black Pepper Ranch

1. Stage

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. Stage

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. Stage

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. Stage

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.