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

salad chicken pork tomato side kid-friendly salad dressing avocado cucumber lettuce peanut free tree nut free soy free small plates

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

Method

Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.

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.

Dressing can be made up to 3 days in advance. Cover and chill.