Sonoma Salad Recipe

Vegetables

Wash and dry the romaine and baby greens thoroughly. Halve the cherry tomatoes. Peel (if desired) and slice the cucumber into half-moons to total about 1/2 cup. Thinly slice the red onion into rings and separate. Combine lettuce and greens in a large mixing bowl and chill briefly while you prepare other components.

Cheese and toppings

Shred Monterey Jack to make 1 cup. Roughly chop walnuts or pecans and toast in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes; cool. Measure out dried cranberries.

In a small bowl whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, and 1/4 cup sour cream until smooth. Add 1 tbsp chopped chives, 1 tbsp chopped parsley, 1 tsp chopped dill, 1 tsp minced garlic, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning—add a splash more buttermilk if you prefer a thinner consistency. Refrigerate until serving. (Makes about 1 cup dressing.)

Flatten chicken breasts to even thickness (about 1/2") by pounding between plastic wrap. Pat dry and rub both sides with 1 tbsp olive oil. Combine 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/2 tsp black pepper; sprinkle and rub the mixture evenly onto both sides of the chicken.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill lightly. Grill the chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice the chicken thinly across the grain.

Add the halved cherry tomatoes, cucumber slices and red onion to the bowl with the greens. Toss gently to combine.

Top the greens with the sliced grilled chicken, shredded Monterey Jack, toasted nuts and dried cranberries, distributing evenly.

Drizzle ranch dressing over the salad to taste (about 2–4 tbsp per serving) or serve on the side. Season with additional salt and pepper if desired.

Serve immediately while chicken is still warm. Leftover dressing will keep refrigerated in an airtight container up to 5 days; salad components are best consumed the same day.