I thoroughly enjoyed eating this salad for dinner, but my favorite bites were the chunks of sharp Cheddar, lettuce, dressing, cucumber, and chicken. This is a classic ranch dressing ratio, so it hits your taste buds the way it should. The black pepper is not oppressive as it’s balanced out by the tangy buttermilk and creamy mayo. Can’t go wrong with this!
- 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.
Prep time: 45 mins / Cooking time: 15 mins / Total time: 1 hr 10 mins
Serving: 4 / Yield: 4 servings