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

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

Info

Rating
Calories
515.0
Protein
29.0
Sodium
402.0
Fat
38.0

Description

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.

Ingredients

6 tablespoons buttermilk
6 tablespoons Chimichurri Sauce
5 tablespoons mayonnaise
1/4 teaspoon kosher salt
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

Directions

  1. Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
  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. Dressing can be made up to 3 days in advance. Cover and chill.

Tags

    Salad Chicken Pork Tomato Side Kid-Friendly Salad Dressing Avocado Cucumber Lettuce Peanut Free Tree Nut Free Soy Free
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