Chefs Salad With Grilled Chicken And Black Pepper Ranch Recipes

Steps:

• Heat grill to medium heat.
• Sprinkle both sides of chicken with black pepper; grill 6 to 8 min. on each side or until done (165ºF).
• Meanwhile, mix dressing, hot sauce and lime juice until blended; refrigerate until ready to use.
• Place lettuce on serving plate. Top with red peppers, beans, jicama and corn.
• Slice chicken; add to salad. Sprinkle with cheese. Drizzle with dressing mixture just before serving.

Steps:

• Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
• Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
• Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

Steps:

• Make the dressing:
• Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
• Assemble the salad:
• 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.
• Do Ahead
• Dressing can be made up to 3 days in advance. Cover and chill.

Steps:

• 1. Dice chicken, saute in olive oil. Add spices.
• 2. Chop up lettuce and all veggies, start piling on plate with cheese and croutons being last. Add your chicken and dressing. Voila!
• 3. We love Hidden Valley Ranch dressing from the packet, made with mayo and milk for this dish.