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Epicurious

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

By Ian Knauer

5.0

(2)

Image may contain Plant Food Egg and Bowl
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

  1. Make the dressing:

    Step 1

    Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.

  2. 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.

  3. Do Ahead

    Step 3

    Dressing can be made up to 3 days in advance. Cover and chill.

TagsSaladEggRomaineLettuceLeafy GreensVegetableAvocadoPorkMeatChickenPoultryRadishRoot VegetableSwiss CheeseCheeseDairyMainDinnerNut FreeNo-CookSummerEpicurious

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