Buttermilk Chicken Caesar Salad

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.

• Ready In: 50 mins
• Serves: 4

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.