Buttermilk Chicken Caesar Salad

READY IN: 50mins
Recipe by WiGal

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.

Top Review by DailyInspiration

Just finished a late lunch of this delicious chicken caesar salad. The buttermilk really tenderizes the chicken and the salad dressing is great. I did not make the croutons, but used some I already had on hand. Next time I may add a bit of "spice" to the dressing, but that's just my preference. We will definitely have this salad again. Thanks so much for the post. Made for the AUS/NZ Make My Recipe tag, November, 2011.

Ingredients Nutrition

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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