This crunchy, creamy, flavorful salad comes together in minutes with any sort of cooked chicken. Great for a nourishing weeknight meal!
Ingredients
- 1/3 cup low-fat buttermilk, well-shaken
- 1-1/2 tablespoons sour cream, or plain yogurt
- 1-1/2 tablespoons mayonnaise
- 1-1/2 tablespoons apple cider vinegar
- 1 teaspoon olive oil, extra virgin
- 1 clove garlic, grated
- 1 ounce blue cheese, crumbled
- sea salt and freshly ground black pepper, to taste
- 1 head romaine lettuce, torn into bite-size pieces
- 1 cup flat-leaf parsley, leaves
- 2 radishes, thinly sliced
- 1 cup chicken, cooked, pulled off the bone (Leftovers of Simplest Roast Chicken or Roast Chicken Thighs with Citrus would both work great!)
Instructions
- Combine the first 8 ingredients (buttermilk through salt and pepper) in a jar and shake to combine.
- Combine lettuce, parsley and radishes in a large bowl, tossing to combine. Drizzle with about half the dressing, and toss to combine.
- Distribute evenly among 4 plates or bowls. Garnish evenly with chicken, and serve with remaining dressing.
Servings: 4
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