Name: Chicken and Avocado Salad with Buttermilk Dressing
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -; 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 avocadoes, sliced -; A small piece of Parmesan (about 1 ounce), shaved with a vegetable peeler -

Chicken and Avocado Salad with Buttermilk Dressing

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Avocado Salad with Buttermilk Dressing

1. For the buttermilk dressing: -

2. 1 tablespoon finely chopped shallots -

3. 2 tablespoons lemon juice -

4. 1/4 teaspoon salt -

5. 1/8 teaspoon ground black pepper -

6. 1/2 cup mayonnaise -

7. 1/2 cup buttermilk -

8. 2 tablespoons chopped chives -

9. For the garlic toasts: -

10. 4 slices of crusty artisan-style bread -

11. 2 tablespoons olive oil -

12. 1 clove garlic, peeled -

13. For the salad: -

14. 2 hearts of romaine, leaves torn in half, or any other crunchy leafy salad green -

15. 2 cups shredded or sliced leftover chicken -

16. 2 medium ripe avocadoes, sliced -

17. A small piece of Parmesan (about 1 ounce), shaved with a vegetable peeler -

How to cook deliciously - Chicken and Avocado Salad with Buttermilk Dressing

1. Stage

Preheat the oven: Preheat the oven to 375°F.

2. Stage

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.

3. Stage

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.

4. Stage

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.