Chef's Salad with Grilled Chicken and Black Pepper Ranch

Name: Chef's Salad with Grilled Chicken and Black Pepper Ranch
Total time: 70
Yield: 4
Ingredients: 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

Recipe by TheOtherJuliaGulia from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

4 servings

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1 ½ pounds skinless, boneless chicken breast halves
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1 teaspoon kosher salt, divided
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¼ cup whole buttermilk
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¼ cup mayonnaise
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¼ cup sour cream
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1 ½ teaspoons chopped fresh chives
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1 ½ teaspoons chopped fresh parsley
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1 ½ teaspoons chopped fresh dill
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1 ½ teaspoons ground black pepper

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¼ teaspoon grated or minced garlic
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5 ounces butter lettuce, torn
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3 cups chopped iceberg lettuce
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1 cup thinly sliced English cucumber
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4 ounces sharp Cheddar cheese, cut into 1/2-inch cubes
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1 pint cherry tomatoes, halved
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1 medium avocado - peeled, pitted, and sliced
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2 large hard-boiled eggs, peeled and quartered

Instructions

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.