Summer Chef'S Salad With Grilled Pork, Chicken, And Chimichurri Ranch Dressing

• 6 tablespoons buttermilk
• 6 tablespoons
• 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
• )
• 1 cup shredded
• 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

1. Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
2. 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.
3. Dressing can be made up to 3 days in advance. Cover and chill.

buttermilk, mayonnaise, kosher salt, baby romaine, cucumber, eggs, avocado, radishes, chicken, cherry tomatoes, swiss cheese, croutons, kosher salt

Taken from www.epicurious.com/recipes/food/views/summer-chefs-salad-with-grilled-pork-chicken-and-chimichurri-ranch-dressing-56389620 (may not work)