No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Buttermilk Chicken Caesar Salad

A buttermilk mixture makes a dressing and the marinade; you can prep the chicken up to a day ahead. Use the buttermilk left in the container to jazz up mashed potatoes.

  • prep: 15 mins
    total time: 40 mins
  • servings: 4

advertisement

advertisement

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

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.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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).

  4. Step 4

    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.

Source
Everyday Food, May 2007

advertisement

advertisement

Reviews (20)

  • BlueJayStamper1 11 Sep, 2014

    Too bad these wonderful recipes aren't presented in a way that can be easily PRINTED. It was 9 wasted pages (and ink) printing this yummy recipe. Come on now---you can do it. Just create a "printable version" and become more user friendly. Respectfully submitted, BlueJayStamper1.

  • mamahenof5 26 Mar, 2014

    I marinated some chicken tenders in the buttermilk dressing and it the most moist chicken ever! I used my fresh buttermilk from making butter and added a little extra garlic and parmesan cheese. We used the chicken for the salad and super incredible grilled sandwiches. Thank you for such a great recipe! Will be making this recipe often.

  • t9638ag 15 Jul, 2010

    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!

  • feedemwell 9 Jul, 2010

    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!!

  • Shelleyaz 9 Jul, 2010

    mjboop, recipes says 4 inches from heat....so that would be your answer...and yes I do know that was an old post...

  • mjboop 23 Jun, 2009

    how far from the broiler?

  • CTAmy 10 Sep, 2008

    My husband and I both loved this salad. It is delicious and so simple to make!

  • TLeaf 8 Sep, 2008

    cant wait to try this!

  • TLeaf 8 Sep, 2008

    cant wait to try this!

  • terivanhecke 8 Sep, 2008

    Do you think I could grill the chicken after marinading?

  • terivanhecke 8 Sep, 2008

    Do you think I could grill the chicken after marinading?

  • loislane1111 8 Sep, 2008

    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

  • Almeda 8 Sep, 2008

    Thanks to ckvennie for the tip on Bob's Red Mill dry buttermilk. I, too, am always sorry to have leftover buttermilk.

  • Letahoney 18 Jul, 2008

    This is a really good salad to play around with. I like adding red onion , cucumbers and tomatos. Very good

  • ckvennie 24 Apr, 2008

    This salad is also good with Baked Buttermilk Chicken. A recipe on this site.

  • ckvennie 24 Apr, 2008

    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.

  • Haiku575 23 Apr, 2008

    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).

  • BayTree 23 Apr, 2008

    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.

  • k_siddhu 23 Apr, 2008

    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.

  • k_siddhu 23 Apr, 2008

    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.