Dinner was this salad, which I greatly enjoyed, but my favorite bites were the sharp Cheddar chunks, lettuce, dressing, cucumber, and chicken. Since this is a traditional ranch dressing ratio, it tastes exactly like it should. Due to the sour buttermilk and rich mayonnaise, the black pepper is not overpowering. There’s no way to mess this up!
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds skinless, boneless chicken breast halves
- 1 teaspoon kosher salt, divided
- ¼ cup whole buttermilk
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 ½ teaspoons chopped fresh chives
- 1 ½ teaspoons chopped fresh parsley
- 1 ½ teaspoons chopped fresh dill
- 1 ½ teaspoons ground black pepper
- ¼ 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 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.
- 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.
- 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.
- 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.
- Eggs, chicken, and dressing can be prepared up to 3 days in advance. With those done, this comes together rather quickly.
Nutrition Facts
| Calories | 587 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 245 mg |
| Dietary Fiber | 5 g |
| Protein | 49 g |
| Saturated Fat | 13 g |
| Sodium | 890 mg |
| Sugars | 3 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I have always enjoyed Chef’s Salad and this recipe is really great.
This salad hit the spot. Wow! The only thing I left out was the avocado because my store didn’t have them. The dressing was a HUGE hit. It’s delicious. This was a great dinner with a fresh baked loaf of bread. Thanks for a delicious week night dinner.