Summer Chef's Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing
['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']
Combine buttermilk, chimichurri sauce, mayonnaise, and salt in a medium bowl.
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.
Dressing can be made up to 3 days in advance. Cover and chill.
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