Buttermilk Chicken Caesar Salad

Total Time
35 mins
15 mins

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.

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  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.