Buttermilk Chicken Caesar Salad |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is from Everyday Food. Notice how you can prepare the chicken in its marinade the day before and that you reserve a 1/2 cup of the buttermilk mixture. Ingredients:
1 1/2 cups low-fat buttermilk |
2 tablespoons lemon juice, fresh |
1 garlic clove, pressed through a garlic press |
1/4 cup parmesan cheese, grated |
coarse salt |
black pepper |
2 (6 -8 ounce) boneless skinless chicken breast halves |
2 slices multigrain bread |
1 tablespoon olive oil |
1/4 cup light mayonnaise |
2 romaine lettuce, heads cut into pieces (1 1/2# total) |
1/2 small radicchio, thinly sliced |
Directions:
1. Heat broiler, with rack set 4 inches from heat.
2. Line a rimmed baking sheet with aluminum foil.
3. In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan.
4. Season with salt and pepper.
5. Place mixture in a resealable plastic bag; reserving 1/2 cup for salad, add the rest of the buttermilk mixture to bag.
6. Refrigerate chicken at least 15 minutes and up to 1 day.
7. Meanwhile, make croutons by placing bread on prepared baking sheet.
8. Brush both sides with oil, and season with salt and pepper.
9. Broil until toasted, 1 to 2 minutes per side; cut into 1 inch pieces (and reserve baking sheet).
10. Transfer chicken to baking sheet; discard marinade.
11. Broil until opaque throughout, 14 to 16 minutes.
12. Let rest 5 minutes; thinly slice crosswise.
13. In a large bowl, stir together mayonnaise and the reserved 1/2 cup of buttermilk mixture.
14. Add romaine, radicchio, chicken, and croutons; toss to combine.
15. Serve immediately.
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