Recipe

Chicken Caesar Salad Recipe

Add Step-by-Step Photos	Californiacook / All my dishes 6 months ago Buttermilk gives the chicken zip and tenderizes the meat. The longer the soak, the softer the chicken. Unlike traditional Caesar salad, there is no oil in the dressing. Instead, it relies on tangy low-fat buttermilk. Prep:15m Cook:20m Servings:4	Californiac
	caesar salad chicken buttermilk

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Ingredients

1 1/2 cups buttermilk -- low fat

2 tablespoons fresh lemon juice

1 garlic clove -- pressed through a garlic press

1/4 cup grated Parmesan cheese

salt and ground pepper

3 boneless skinless chicken breast halves -- 6-8 oz each

Garlic and Herb Croutons

1/4 cup light mayonnaise

2 medium heads romaine lettuce, torn into pieces

1/2 small head radicchio -- thinly sliced

Thinly sliced red onion rings & cucumbers, cherry tomatoes, halved -- optional

Directions

Heat broiler, with rack set 4" from heat. Line a rimmed baking sheet with foil. In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan. Season with salt and pepper.

Place chicken in a resealable plastic bag; add buttermilk mixture, reserving 1/2 cup for salad . Refrigerate at least 15 minutes and up to 1 day.

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. Optional add-ins: Thinly sliced red onion rings & cucumbers, cherry tomatoes, halved.

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