Buttermilk Chicken Caesar Salad

Recipe by WiGal
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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