Chef's Salad with Grilled Chicken and Black Pepper Ranch

Chef's Salad with Grilled Chicken and Black Pepper Ranch
  • PREP TIME
    45 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    4 People
  • VIEWS
    10

Experience the ultimate comfort food reimagined! This Chef's Salad is a symphony of textures and flavors, featuring juicy grilled chicken, crisp lettuce, sharp cheddar, and a creamy, peppery ranch dressing that will dance on your palate.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    13 g
  • Cholesterol
    245 mg
  • Fiber
    5 g
  • Protein
    49 g
  • Saturated Fat
    13 g
  • Sodium
    890 mg
  • Sugar
    3 g
  • Fat
    38 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
5 mins

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. (5 minutes)

02

Step
25 mins

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. (25 minutes)

03

Step
5 mins

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. (5 minutes)

04

Step
10 mins

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. (10 minutes)

For an extra layer of flavor, marinate the chicken in the buttermilk mixture for at least 30 minutes before grilling.
Feel free to substitute your favorite greens for the butter and iceberg lettuce. Romaine or mixed greens would also work well.
If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount to 1/2 teaspoon each.
The black pepper ranch dressing can be made ahead of time and stored in the refrigerator for up to 3 days.

Jacey Gutmann

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Vicky Schmitt

    I love how easy this recipe is to follow. I made it for a potluck and everyone raved about it!

  • Meta Rutherford

    The grilled chicken is so tender and juicy. I will definitely be making this again.

  • Vella Luettgen

    The combination of ingredients is perfect. This is my new favorite salad!

  • Columbus Marvin

    This salad is amazing! The black pepper ranch is so flavorful.

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