Buttermilk Chicken Caesar Salad
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Everyday Food, May 2007
- Prep Time 15 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1 1/2 cups low-fat buttermilk
- 2 tablespoons fresh lemon juice
- 1 garlic clove, pressed through a garlic press
- 1/4 cup grated Parmesan cheese
- coarse salt and ground pepper
- 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 slices multigrain bread
- 1 tablespoon olive oil
- 1/4 cup light mayonnaise
- 2 medium heads (1 1/2 pounds total) romaine lettuce, cut into pieces
- 1/2 small head radicchio, thinly sliced
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 chicken in a resealable plastic bag; reserving 1/2 cup for salad, add buttermilk mixture. Refrigerate chicken at least 15 minutes and up to 1 day.
- Meanwhile, make croutons: Place 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 reserved buttermilk mixture. Add romaine, radicchio, chicken, and croutons; toss to combine. Serve immediately.
Cook's Note
Bathed in Buttermilk: Low-fat buttermilk gives the chicken zip and tenderizes the meat. The longer the soak, the softer the chicken.
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Excellent salad! I grilled my chicken and used red onions instead of radicchio and I added thinly sliced cucumbers. I will be making this often! Thanks!
I absolutely LOVE this! I grilled my butternilk chicken, no oven time required! :) Add more garlic if you love it like our family does. Yum!!
mjboop, recipes says 4 inches from heat....so that would be your answer...and yes I do know that was an old post...
how far from the broiler?
My husband and I both loved this salad. It is delicious and so simple to make!
cant wait to try this!
cant wait to try this!
Do you think I could grill the chicken after marinading?
Do you think I could grill the chicken after marinading?
ckvennie -- Leftover buttermilk can be frozen. I freeze in 1 cup portions or 1/2 cup portions and use only for cooking in other recipes. Defrost before using - will be a little curdley looking but if you stir it will be just fine!
Lois
Thanks to ckvennie for the tip on Bob's Red Mill dry buttermilk. I, too, am always sorry to have leftover buttermilk.
This is a really good salad to play around with. I like adding red onion , cucumbers and tomatos. Very good
This salad is also good with Baked Buttermilk Chicken. A recipe on this site.
Bob's Red Mill sales dry buttermilk powder. I keep this on hand since I only use buttermilk for cooking and was tired of wasting the left over buttermilk. This salad is also good with leftover crispy buttermilk chicken, a recipe on this site.
In addition to substituting yogurt for buttermilk, you can also make your own. 1 cup buttermilk = 1 cup milk PLUS 1 Tbsp vinegar or lemon juice (let stand for 10 minutes before using in recipe).
Don't know where you are but yogurt or even sour cream would work in place of the buttermilk.
Also, dried buttermilk may be purchased. Perhaps you can get the dried variety through the mail.
i love salads. Was wondering if i could use any other mxture besides buttermilk. I find it difficult to get in this part of the world. Thks.
i love salads. Was wondering if i could use any other mxture besides buttermilk. I find it difficult to get in this part of the world. Thks.