Grilled Chicken Salad with Buttermilk Dressing
This salad represents my ideal summer: A perfect mix of the hot, smoky grill and a chilled, fresh salad. So while I do gravitate toward my no-cook salads, like my new Fruit and Farro Salad, during this time of year, I can’t deny my love for the grill.
What sets this salad apart from others is its special dressing. The combination of creamy buttermilk and sour pickles binds juicy cherry tomatoes, crispy romaine lettuce, cool cucumber ribbons, and savory grilled chicken breast together. I recommend marinating the chicken for at least an hour before it hits the heat. But if you don’t have time, even 20 minutes with some salt and pepper will do wonders.
Every component brings something special to the party, and you’ll be wondering where this salad has been your entire life!
Ingredients
Salad
- 1 chicken breast, skin removed
- Salt and pepper
- Oil for grill or pan
- 1 bag of romaine
- 1/2 pint cherry tomatoes, rinsed and halved
- 1/2 medium cucumber, washed and cut into ribbons
Dressing
- 1/4 cup pickles, finely chopped
- 1/4 cup buttermilk
- 1 big spoonful of Greek yogurt
- 2 garlic cloves minced
- Juice of 1 lemon
- Dill, chopped
- Salt and pepper to taste
Directions
Salad
- In a Ziploc bag, add chicken breast, salt, and pepper. Marinade in fridge for at least 20 minutes.
- Grease your grill or oil your pan until smoking hot. Add chicken, cooking for 2-3 minutes on the first side and 1-2 minutes on the other. Set aside.
- In a large bowl, combine romaine lettuce, tomatoes, and cucumbers together.
Dressing
- Combine all ingredients together. Season with salt and pepper to taste.
Comments (0)