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."
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
Ready In:




  • Heat broiler, with rack set 4 inches from heat.
  • Line a rimmed baking sheet with aluminum foil.
  • In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan.
  • Season with salt and pepper.
  • Place mixture in a resealable plastic bag; reserving 1/2 cup for salad, add the rest of the buttermilk mixture to bag.
  • Refrigerate chicken at least 15 minutes and up to 1 day.
  • Meanwhile, make croutons by placing bread on prepared baking sheet.
  • Brush both sides with oil, and season with salt and pepper.
  • Broil until toasted, 1 to 2 minutes per side; cut into 1 inch pieces (and reserve baking sheet).
  • Transfer chicken to baking sheet; discard marinade.
  • Broil until opaque throughout, 14 to 16 minutes.
  • Let rest 5 minutes; thinly slice crosswise.
  • In a large bowl, stir together mayonnaise and the reserved 1/2 cup of buttermilk mixture.
  • Add romaine, radicchio, chicken, and croutons; toss to combine.
  • Serve immediately.

Questions & Replies

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  1. 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.
  2. This is a delicious salad! I loved everything about it. I didn't change a thing! Thanks for sharing.
  3. Oh my. Oh my. The day started out cloudy, cold, and not very "Spring-like" for this day in late April on the farm. However; there were signs, good signs, that despite the cool days, Spring was still flourishing even under cool conditions. One of the best things a cool Spring brings is the absolutely delicious Spring garden lettuces. And I know of a perfect way to use this lettuce in the "practically perfect in every way" salad. I followed this exactly except for the radicchio, (didn't have this) but subbed thinly sliced red onion. Last night I was able to quickly throw together the buttermilk marinade and placed the chicken breasts in a ziploc bag. Then just followed the recipe exactly and the end result was a radiant, fresh taste that begged you want to dip a bread roll in the bottom of the salad bowl just to sop up whatever mixed dressing was left. Outstanding~WiGal~we will use this for many, many weeks to come this summer. Hopefully though, a ray of sunshine would be nice too! Made for *Spring Spectacular* April 2008.
  4. My chicken turned out so moist and delicious! I grabbed a bite while I was slicing it, and I almost didn't have any chicken for my salad! LOL! This is just wonderful. I made this last night after I got home from work for dinner. I enjoyed it so much I forgot to vote after American Idol went off! Delicious, and I'll enjoy this often.
  5. I had some already cooked chicken, so I skipped the marinade part and went just to the salad. I did not have radicchio, added some sliced lovage, scallions, radishes, cucumber, just to make it heartier. I made the salad dressing, dressed the salad, and then topped it with the chicken, which I had heated in the microwave to warm it up. Love the contrast between warm chicken and cold greens. I find the taste of the mayonnaise not fully to my liking, although I did scarf it down pretty fast - I think I would like it better with sour cream. I am sure that's because I did not taste mayonnaise for the first time until I was a teenager! Definitely a delicious salad, and I am sure the marinade would be wonderful.



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