How to Make Chef's Salad with Grilled Chicken and Black Pepper Ranch - A Step-by-Step Guide

One of the most satisfying and versatile dishes you can make at home is a chef's salad. With a colorful array of fresh vegetables, proteins, and a creamy dressing, it's a meal that can be customized to suit any taste. This recipe for Chef's Salad with Grilled Chicken and Black Pepper Ranch takes the classic salad to a whole new level, with the addition of tender, juicy chicken and a zesty ranch dressing.

What makes this salad stand out is the smoky flavor of the grilled chicken. Marin...

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Ingredients

  • 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

Information

  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    587 cal.

    • Total Fat: 38g
    • Saturated Fat: 13g
    • Cholesterol: 245mg
    • Sodium: 890mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 49g
    • Vitamin C: 24mg
    • Calcium: 305mg
    • Iron: 3mg
    • Potassium: 975mg