Summer Chef's Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing
A hearty and fresh summer salad featuring grilled chicken breast and BBQ pork butt, complemented by fresh vegetables, eggs, and cheese, all topped with a creamy chimichurri ranch dressing. This chef's salad combines classic ingredients with a flavorful twist.
4 servings
15 min
Ingredients
- •6 tablespoons buttermilk
- •6 tablespoons Chimichurri Sauce
- •5 tablespoons mayonnaise
- •¼ teaspoon kosher salt
- •6 cups baby romaine
- •1 whole Kirby cucumber
- •2 whole hard-boiled eggs
- •1 whole Hass avocado
- •2 whole radishes
- •1 cup grilled chicken breast
- •1 cup BBQ Pork Butt
- •½ pint cherry tomatoes
- •½ cup Swiss cheese
- •½ cup croutons
- •to taste salt and pepper
Cooking Instructions
- 1.
Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
5 min
- 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.
10 min
- 3.
Dressing can be made up to 3 days in advance. Cover and chill.
