SUMMER CHEF'S SALAD WITH GRILLED PORK, CHICKEN, AND CHIMICHURRI RANCH DRESSING

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Summer Chef's Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing image

Provided by Ian Knauer

Categories     Salad     Chicken     Pork     Tomato     Side     Kid-Friendly     Salad Dressing     Avocado     Cucumber     Lettuce     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 17

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

Steps:

  • Make the dressing:
  • Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
  • Assemble the salad:
  • 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
  • Dressing can be made up to 3 days in advance. Cover and chill.

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