Summer Chef's Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing
5.0
(2)
Photo by Chelsea Kyle, and Ali Nardi
This standard diner salad may have petered out in the early '90s, but this version reminds us why it was popular in the first place. Smoky chicken and pork stand in for the typical drab turkey and ham, and the addition of herb-packed chimichurri dressing makes this salad fresh again.
Recipe information
Yield
Serves 4
Ingredients
For the dressing:
6 tablespoons buttermilk
6 tablespoons Chimichurri Sauce
5 tablespoons mayonnaise
1/4 teaspoon kosher salt
For the salad:
6 cups (packed) baby romaine or romaine hearts
1 Kirby cucumber, sliced
2 large hard-boiled eggs, sliced
1 ripe Hass avocado, sliced
2 radishes, thinly sliced
1 cup shredded grilled whole chicken breast (from Spatchcock Grilled Chicken )
1 cup shredded Brown Sugar BBQ Pork Butt
1/2 pint (1 cup) cherry tomatoes, halved
1/2 cup cubed Swiss cheese
1/2 cup croutons
Kosher salt and freshly ground black pepper
Preparation
Make the dressing:
Step 1
Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
Assemble the salad:
Step 2
Toss lettuce and cucumber with dressing in a large serving bowl. Arrange eggs, avocado, radishes, chicken, pork, tomatoes, cheese, and croutons over salad and season with salt and pepper.
Do Ahead
Step 3
Dressing can be made up to 3 days in advance. Cover and chill.
Recipe notes
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