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Chef's Salad with Grilled Chicken and Black Pepper Ranch
Chef's Salad with Grilled Chicken and Black Pepper Ranch
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Try this delicious chef's salad with grilled chicken and creamy black pepper ranch dressing for a satisfying meal anytime!
Ingredients:
  • 1.5 pounds skinless, boneless chicken breast halves
  • 1 teaspoon kosher salt, divided
  • 0.25 cup whole buttermilk
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream
  • 1.5 teaspoons chopped fresh chives
  • 1.5 teaspoons chopped fresh parsley
  • 1.5 teaspoons chopped fresh dill
  • 1.5 teaspoons ground black pepper
  • 0.25 teaspoon grated or minced garlic
  • 5 ounces butter lettuce, torn
  • 3 cups chopped iceberg lettuce
  • 1 cup thinly sliced English cucumber
  • 4 ounces sharp Cheddar cheese, cut into 1/2-inch cubes
  • 1 pint cherry tomatoes, halved
  • 1 medium avocado - peeled, pitted, and sliced
  • 2 large hard-boiled eggs, peeled and quartered
Instructions:
  • Preheat a gas grill or grill pan to medium-high heat and lightly oil the grates. Pat chicken dry and evenly sprinkle with 3/4 teaspoon of salt.
  • Grill the chicken until it reaches an internal temperature of 165°F (74°C), about 15 minutes, then let it rest on a cutting board for 10 minutes before chopping.
  • Combine buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and the remaining 1/4 teaspoon salt in a medium bowl while the chicken is resting.
  • Gently mix butter lettuce and iceberg in a large bowl or platter. Top with chicken, cucumber, cheese, tomatoes, avocado, and eggs. Drizzle half of the dressing over the salad and serve the rest on the side.

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