Summer Chef's Salad With Grilled Pork, Chicken, And Chimichurri Ranch Dressing
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 tbsps
Buttermilk6 tbsps
Sauce (chimichurri)5 tbsps
Mayonnaise2 large
Boiled Egg (hard-, sliced)1 cup
Cherry Tomatoes (halved)1 cup
Swiss Cheese (cubed)1 cup
CroutonDirections:
1
Make the dressing: Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl
2
Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl
3
Assemble the salad: Toss lettuce and cucumber with dressing in a large serving bowl
4
Arrange eggs, avocado, radishes, chicken, pork, tomatoes, cheese, and croutons over salad and season with salt and pepper
5
Toss lettuce and cucumber with dressing in a large serving bowl
6
Arrange eggs, avocado, radishes, chicken, pork, tomatoes, cheese, and croutons over salad and season with salt and pepper
7
Do Ahead Dressing can be made up to 3 days in advance
8
Cover and chill
9
Dressing can be made up to 3 days in advance
10
Cover and chill