Name: Chef's Salad with Grilled Chicken and Black Pepper Ranch
Prep time: 45 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 4
Cuisine: US
Ingredients: 1.5 pounds skinless, boneless chicken breast halves; 1 teaspoon kosher salt, divided; 0.25 cup whole buttermilk; 0.25 cup mayonnaise; 0.25 cup sour cream; 1.5 teaspoons chopped fresh chives; 1.5 teaspoons chopped fresh parsley; 1.5 teaspoons chopped fresh dill; 1.5 teaspoons ground black pepper; 0.25 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

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.

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
Jun 30, 2025
I love how easy this recipe is to follow. I made it for a potluck and everyone raved about it!
Meta Rutherford
Jun 24, 2025
The grilled chicken is so tender and juicy. I will definitely be making this again.
Vella Luettgen
Jun 23, 2025
The combination of ingredients is perfect. This is my new favorite salad!
Columbus Marvin
Jun 20, 2025
This salad is amazing! The black pepper ranch is so flavorful.

Chef's Salad with Grilled Chicken and Black Pepper Ranch

Ingridients

Nutrition

Follow The Directions

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02

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04

Jacey Gutmann

Written by

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