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Chicken and Avocado Salad with Buttermilk Dressing
Chicken and Avocado Salad with Buttermilk Dressing
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious chicken salad with tangy buttermilk dressing and garlic toast. Great for leftovers!
Ingredients:
  • For the buttermilk dressing:
  • 1 tablespoon finely chopped shallots
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tablespoons chopped chives
  • For the garlic toasts:
  • 4 slices of crusty artisan-style bread
  • 1 clove garlic, peeled
  • For the salad:
  • 2 hearts of romaine, leaves torn in half, or any other crunchy leafy salad green
  • 2 cups shredded or sliced leftover chicken
  • 2 medium ripe avocadoes, sliced
  • A small piece of Parmesan (about 1 ounce), shaved with a vegetable peeler
Instructions:
  • Preheat your oven to 375°F.
  • Prepare the dressing by mixing shallots, lemon juice, salt, and pepper in a small bowl. Allow it to sit for 5 minutes. Then, stir in the mayonnaise and buttermilk until combined, adding chives at the end. Adjust seasoning with more salt and pepper if necessary. Refrigerate the dressing for up to a week for optimal flavor.
  • Prepare the garlic toasts by brushing bread slices with oil and baking on a rimless baking sheet for 12 to 15 minutes until beautifully golden and crispy. Once done, let them cool slightly on the pan before rubbing each slice with garlic clove for a burst of flavor.
  • Prepare the salad: Evenly distribute the romaine among 4 bowls or plates. Add avocado, chicken, and Parmesan on top. Drizzle with the dressing and serve alongside the garlic toasts.

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