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Grilled chicken salad with zingy buttermilk dressing

This chicken salad recipe sees char-grilled veges tumbled with crunchy croutons, chicken breast and zingy buttermilk dressing to create a delicious diabetic-friendly meal. Enjoy for lunch or dinner
Grilled buttermilk chicken salad
4
15M
35M
50M

This recipe first appeared in Woman’s Day.

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Ingredients

Dressing

Method

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.
2.Spread bread cubes and chickpeas over tray. Spray with olive oil. Bake for 15-20 minutes until golden and toasted. Remove to a plate.
3.Brush chicken with oil and season. Preheat a char-grill pan on medium.
4.Char-grill chicken for 2-3 minutes each side until grill marks appear. Place on oven tray and bake for 10 minutes. Remove and rest, loosely covered with foil, for 10 minutes. Slice.
5.Spray vegetables and lettuce with oil. Char-grill for 1-2 minutes, turning, until grill marks appear.
6.For the buttermilk dressing: In a jug, whisk all ingredients together.
7.Arrange vegetables and lettuce on a serving plate. Top with chicken, dressing, croutons, prosciutto, parmesan, basil and zest.
  • To make this salad faster, use shredded rotisserie chicken. – Our recipes use low-GI foods (grains, pulses and noodles), 50g carbs or less, 10g fat or less (no more than 5g saturated fat) and less than 800mg sodium. They’re all around 2000kJ for a main meal.
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