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

Instructions

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