Summer Chefs Salad With Grilled Pork Chicken And Chimichurri Ranch Dressing Recipes

Steps:

• 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.

Steps:

• For the salad: Put the chicken breasts into a large plastic storage bag. Pound with a mallet or rolling pin to flatten to 1/4-inch uniform thickness. Sprinkle the chicken with salt and pepper.
• Heat a grill and drizzle with the olive oil. Grill the chicken on both sides until done, about 7 minutes per side. (Rotate halfway during grilling each side to ensure pretty grill marks.) Set aside to cool.
• Grill the corn for a few minutes, until still crunchy but colored. With a very sharp knife, shave the kernels off each corn cob. Combine with the dill, celery and onions in a large bowl. Set aside.
• For the dressing: Mix together the feta, half-and-half, mayonnaise and sour cream in a bowl. Stir in the sugar, lemon juice and some salt and pepper. Stir, and then taste. Add more salt if necessary; do not undersalt!
• Slice the chicken on the bias to create flat, randomly shaped pieces. Throw into the bowl with the celery, onions and corn. Stir to combine. Pour half of the dressing over the ingredients and toss gently. Add more as desired, but don't overcoat the salad; it should be light! At the end, toss in the blueberries to lightly coat them in the dressing.
• Spoon the salad into butter lettuce cups and then sprinkle individual helpings with feta and extra dill.

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.

Steps:

• Puree olive oil, red wine vinegar, garlic, and oregano in food processor until smooth. Season vinaigrette to taste with salt and pepper. Set aside.
• Arrange mesclun on large platter. Arrange ham strips, cheese strips, shredded carrots, halved tomatoes, and sliced red onion in spoke-like pattern atop mesclun. Place egg wedges around edge of platter. Sprinkle with slivered basil. Drizzle with vinaigrette and serve.