Buttermilk Chicken Salad

A buttermilk mixture makes a dressing and the marinade; you can prep the chicken up to a day ahead.

Bathed in Buttermilk: Low-fat buttermilk gives the chicken zip and tenderizes the meat. The longer the soak, the softer the chicken.

Better Because: Unlike traditional Caesar salad, this one uses no oil in the dressing. Instead, it relies on tangy low-fat buttermilk. Wholegrain croutons also help save on calories and splurge on flavor.

Prep: 15 minutes
Total: 40 minutes
Serves 4


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.