In this recipe, chicken transforms salad from a side dish into a meal by itself.
That leftover chicken in the fridge? Whether it’s poached, baked, or grilled, give it a home in this salad!
You won’t find dainty croutons here. I adore serving this salad with big slices of garlic toast. Pick a hearty, crusty artisan-style bread, cut it into thick slices, and toast it in the oven. This makes toast that's crunchy on the outside but still a little chewy on the inside (my favorite). If you like a lot of crunch, cut thinner slices and toast them in a toaster.
This is my go-to salad for when time is short and chicken is lingering from another meal. As a bonus, romaine lettuce is easy to prep: just roughly chop, give it a rinse and a spin in the salad spinner, and you're ready to make your salad.
No fuss no muss!
Chicken and Avocado Salad with Buttermilk Dressing
If you're looking for an easy chicken recipe to make for this salad, try Easy Poached Chicken.
For the buttermilk dressing:
1 tablespoon finely chopped shallots
2 tablespoons lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1/2 cup buttermilk
2 tablespoons chopped chives
For the garlic toasts:
4 slices crusty artisan-style bread
2 tablespoons olive oil
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 avocados, sliced
A small piece of Parmesan (about 1 ounce), shaved with a vegetable peeler
Preheat the oven:
Preheat the oven to 375°F.
Make the dressing:
In a small mixing bowl or a jam jar, combine the shallots, lemon juice, salt and pepper. Let stand for 5 minutes. Add the mayonnaise and buttermilk, and whisk to combine (or put the lid on the jar and shake). Add the chives. Taste and add more salt and pepper if needed.
This dressing can be made ahead and kept refrigerated for about a week.
Make the garlic toasts:
Brush the bread slices with oil and place on a rimless baking sheet. Bake for 12 to 15 minutes, until golden and crispy on the outside. Remove from the oven and cool them on the pan. Rub the garlic clove over each slice.
Assemble the salad:
Divide the romaine between 4 bowls or plates. Top each with avocado, chicken, and Parmesan. Drizzle with the dressing. Serve with the garlic toasts.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 62g||79%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 12g||42%|
|Total Sugars 5g|
|Vitamin C 19mg||95%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|