Chef's Salad with Grilled Chicken and Black Pepper Ranch

5.0
(3)
3 Reviews
1 Photo

I thoroughly enjoyed eating this salad for dinner, but my favorite bites were the chunks of sharp Cheddar, lettuce, dressing, cucumber, and chicken. This is a classic ranch dressing ratio, so it hits your taste buds the way it should. The black pepper is not oppressive as it's balanced out by the tangy buttermilk and creamy mayo. Can't go wrong with this!

Submitted by TheOtherJuliaGulia
Updated on November 12, 2021
An overhead view of a chef's salad with grilled chicken and black pepper ranch dressing
Prep Time:
45 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
1 hr 10 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Note:

Eggs, chicken, and dressing can be prepared up to 3 days in advance. With those done, this comes together rather quickly.

Nutrition Facts (per serving)

587 Calories
38g Fat
13g Carbs
49g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 587
% Daily Value *
Total Fat 38g 49%
Saturated Fat 13g 64%
Cholesterol 245mg 82%
Sodium 890mg 39%
Total Carbohydrate 13g 5%
Dietary Fiber 5g 19%
Total Sugars 3g
Protein 49g 99%
Vitamin C 24mg 26%
Calcium 305mg 23%
Iron 3mg 18%
Potassium 975mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.