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

Name: Summer Chef's Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing
Cuisine: american
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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