Yui Iruma
Yui Iruma
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Herbed Buttermilk Chicken Salad
Crispy Herbed Chicken Salad with Creamy Buttermilk Dressing
Ingredients:
For the Salad:
2 boneless, skinless chicken breasts
Salt and pepper to taste
1 teaspoon smoked paprika
1 tablespoon olive oil
6 cups mixed salad greens
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/2 avocado, sliced
1/4 cup chopped fresh herbs (parsley, dill, chives)
For the Herbed Buttermilk Dressing:
1/2 cup buttermilk
1/4 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
Salt and black pepper to taste
Directions:
Season the chicken breasts with salt, pepper, and smoked paprika.
Heat olive oil in a skillet over medium heat. Add chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Let rest for 5 minutes, then slice.
In a small bowl, whisk together buttermilk, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and garlic. Stir in the chopped herbs and season with salt and pepper.
In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, and herbs.
Top the salad with sliced chicken and drizzle with herbed buttermilk dressing. Toss lightly to combine or serve dressing on the side.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 325 kcal | Servings: 2 servings
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Say hello to your new favorite summer salad! This Herbed Buttermilk Chicken Salad is fresh, flavorful, and perfect for sunny days.Herbed Buttermilk Chicken Salad Crispy Herbed Chicken Salad with Creamy Buttermilk Dressing Ingredients: For the Salad: 2 boneless, skinless chicken breasts Salt and pepper to taste 1 teaspoon smoked paprika 1 tablespoon olive oil 6 cups mixed salad greens 1 cup cherry tomatoes, halved 1/2 cucumber, sliced 1/4 red onion, thinly sliced 1/2 avocado, sliced 1/4 cup chopped fresh herbs (parsley, dill, chives) For the Herbed Buttermilk Dressing: 1/2 cup buttermilk 1/4 cup mayonnaise 1/4 cup Greek yogurt 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 clove garlic, minced 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley Salt and black pepper to taste Directions: Season the chicken breasts with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium heat. Add chicken and cook for 5-6 minutes per side, or until golden brown and cooked through. Let rest for 5 minutes, then slice. In a small bowl, whisk together buttermilk, mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and garlic. Stir in the chopped herbs and season with salt and pepper. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, avocado, and herbs. Top the salad with sliced chicken and drizzle with herbed buttermilk dressing. Toss lightly to combine or serve dressing on the side. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 325 kcal | Servings: 2 servings #chickensalad #buttermilkchicken #saladrecipe #healthylunch #easymeals #herbedressing #homecooking #cleaneating #glutenfreelunch #freshherbs #lightmeals #greekyogurt #mealprepideas #saladbowl #comfortfood #quickrecipes #simpledinner #farmtotable #lowcarbrecipes #easychicken Say hello to your new favorite summer salad! This Herbed Buttermilk Chicken Salad is fresh, flavorful, and perfect for sunny days.
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