New This Month

Buttermilk Chicken Caesar Salad


Unlike traditional Caesar salad, ours uses no oil in the dressing. Instead, it relies on tangy low-fat buttermilk. Multigrain croutons also help save on calories and splurge on flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2007


  • 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


  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. 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. 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. 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 Notes

Low-fat buttermilk gives the chicken zip and tenderizes the meat. The longer the soak, the softer the chicken. Use the buttermilk left in the container to jazz up mashed potatoes.

Reviews Add a comment

  • 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.
  • MS12526668
    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 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?