This salad is so beautiful and appetizing. And I have to try this dressing.


Chef's Salad with Grilled Chicken and Black Pepper Ranch
yields 4 servings

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


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.