Green goddess buttermilk chicken over salad

Green goddess buttermilk chicken over salad

Based on 26 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
360
min.
Resting

Ingredients

Servings:-4+
chicken breasts
250 ml buttermilk
200 g arugula
250 g lettuce
2 cloves garlic
shallot
anchovies
20 g chives
10 g parsley
lemons (zest and juice)
250 ml yogurt
200 g cherry tomatoes
50 g pine nuts
oil for frying
sugar
salt
pepper
Metric
Imperial

Utensils

  • oven
  • fine grater
  • citrus press
  • small frying pan
  • blender
  • cutting board
  • knife
  • large ovenproof frying pan
  • 2 large mixing bowls

Enjoy with

Carrot, apple, and ginger juice
Nothing is a better match to a green salad than a bright orange juice. While being sweet and spicy, this juice compliments the herbal notes of this salad’s dressing perfectly.

Nutrition per serving

Cal
451
Protein
55g
Fat
19g
Carb
12g

Step 1/5

Peel and roughly chop garlic. Peel and dice shallot. Chop anchovies, chives, and parsley. Add all of it to a blender. Add zest and juice of lemons, buttermilk, and yogurt. Blend until smooth. Season with sugar, salt ,and pepper to taste.
  • 2 cloves garlic
  • 1 shallot
  • 4 anchovies
  • 20 chives
  • 10 parsley
  • 2 lemons
  • 250 ml buttermilk
  • 250 ml yogurt
  • sugar
  • salt
  • pepper
  • fine grater
  • citrus press
  • blender
  • cutting board
  • knife

Peel and roughly chop garlic. Peel and dice shallot. Chop anchovies, chives, and parsley. Add all of it to a blender. Add zest and juice of lemons, buttermilk, and yogurt. Blend until smooth. Season with sugar, salt ,and pepper to taste.

Step 2/5

Transfer chicken breasts to a bowl and coat with half of the marinade. Toss to coat, then let chicken marinate in the fridge for approx. 6 hrs. Transfer remaining marinade to refrigerator until serving.
  • 4 chicken breasts
  • large mixing bowl

Transfer chicken breasts to a bowl and coat with half of the marinade. Toss to coat, then let chicken marinate in the fridge for approx. 6 hrs. Transfer remaining marinade to refrigerator until serving.

Step 3/5

Wash arugula and lettuce, quarter cherry tomatoes. Add arugula, lettuce and tomatoes to a large mixing bowl. Set aside.
  • 200 arugula
  • 250 lettuce
  • 200 cherry tomatoes
  • cutting board
  • knife
  • large mixing bowl

Wash arugula and lettuce, quarter cherry tomatoes. Add arugula, lettuce and tomatoes to a large mixing bowl. Set aside.

Step 4/5

Preheat oven to 180°C/350°F. Heat oil in large frying pan over medium-high heat. Remove chicken breasts from marinade and fry on both sides for approx. 6 min. Transfer frying pan to oven and bake for approx. 10 min. Remove from pan, then slice and season with salt and pepper.
  • oil for frying
  • salt
  • pepper
  • oven
  • cutting board
  • knife
  • large ovenproof frying pan

Preheat oven to 180°C/350°F. Heat oil in large frying pan over medium-high heat. Remove chicken breasts from marinade and fry on both sides for approx. 6 min. Transfer frying pan to oven and bake for approx. 10 min. Remove from pan, then slice and season with salt and pepper.

Step 5/5

In the meantime, toast pine nuts in small frying pan over medium heat for approx. 3 min., or until golden brown. Add to salad. Pour some of the remaining dressing on top and toss to coat. Plate salad and serve with chicken breast on top. Enjoy!
  • 50 pine nuts
  • small frying pan

In the meantime, toast pine nuts in small frying pan over medium heat for approx. 3 min., or until golden brown. Add to salad. Pour some of the remaining dressing on top and toss to coat. Plate salad and serve with chicken breast on top. Enjoy!