Chef's Salad with Grilled Chicken and Black Pepper Ranch

Ingredients

• 1.5 pounds skinless , boneless chicken breast halves
• 1 teaspoon kosher salt , divided
• 0.25 cups whole buttermilk
• 0.25 cups mayonnaise
• 0.25 cups sour cream
• 1.5 teaspoons chopped fresh chives
• 1.5 teaspoons chopped fresh parsley
• 1.5 teaspoons chopped fresh dill
• 1.5 teaspoons ground black pepper
• 0.25 teaspoons 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

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.