This easy Chicken Salad with Buttermilk Dressing is one of my most requested recipes ~ the tender crispy chicken on top of fresh greens and drenched in creamy buttermilk dressing is a healthy main course salad the whole family loves!
lemon chicken salad is a staple in our house
There’s something about the warm chicken paired with a crisp salad that’s irresistible. It feels light and healthy, yet super satisfying. It’s a perfect transition meal when winter has dragged on and everybody’s starting to crave something lighter.
the best lettuce for a warm chicken salad
Use any salad you like as the base, but I say keep it simple. I like to use a sturdy lettuce that can stand up to the heat of the chicken without wilting, like:
- romaine or romaine hearts
- gem lettuce
- radicchio
- endive
- any small tight heads of lettuce, often sold in clamshell packs
lemon and buttermilk are key to this recipe
The chicken is inspired by Ina Garten’s Parmesan Chicken. I’ve simplified it, added lemon, and an unbelievably easy and delicious buttermilk dressing. The dressing can be used as a dip for raw veggies, too (see my Rainbow Crudités or my Crudité ~ it’s the new charcuterie! for inspiration.)
My convenient shortcut for weeknight meals
For this salad you’ve got the option of using frozen breaded chicken breasts or tenders for a quicker meal. They bake up juicy and delicious, I love Bell & Evans brand.
Dressing ideas
You can vary up this lemon chicken salad with different dressings, but I highly recommend taking the few minutes to make homemade dressing…it makes all the difference. I think my Lemon Poppy Seed Salad Dressing or my Homemade Ranch Dressing would also be nice with this chicken salad.
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Chicken Salad with Buttermilk Dressing
Ingredients
buttermilk dressing (makes 1 1/2 cups so you'll have extra)
- 1 garlic clove, or more to taste
- 2 Tbsp fresh parsley
- 1/2 cup buttermilk, shake first!
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 1/2 Tbsp lemon juice
- 1 tsp salt
- fresh cracked pepper, to taste
- a handful of finely snipped chives
the chicken
- 6 chicken tenders
- 1/2 cup buttermilk
- 1/2 cup flour
- 1/4 cup grated Parmesan cheese
- salt and freshly cracked pepper
- juice and zest of 1 lemon
salad
- 1 head romaine lettuce
- 1 handful cherry tomatoes, halved
- 1/4 cup red onion slivers
- Parmesan cheese for garnish
Instructions
- To make the dressing, put the garlic and parsley in the bowl of a small food processor and process until finely minced.
- Add the buttermilk, sour cream, mayo, lemon juice, and chives. Process until well blended.
- Add salt and pepper to taste and adjust any of the ingredients if you like. Pour into a jar and refrigerate till needed.
- For the chicken, pour the buttermilk into a pie dish or square baking dish. Add the chicken and coat completely. Cover with plastic wrap and refrigerate until you are ready to cook. This can be done way in advance, if you like. Or not, your choice.
- Mix the flour, cheese, salt, pepper and lemon zest in another pie plate or baking dish.
- Coat the bottom of a saute pan with olive oil and heat until quite hot but not smoking.
- Take the tenders out of the buttermilk and dredge in the flour mixture, making sure to coat all surfaces. Saute in the oil until golden brown on both sides and cooked through. Squeeze the lemon juice into the hot pan and swirl around. Most of the liquid will evaporate immediately.
- Prepare two dinner plates with chopped lettuce and tomato. Sprinkle generously with the cheese.
- Serve the hot chicken over the salad, and drizzle lots of buttermilk dressing over all.
Notes
- The cooking time does not include the marinating time for the chicken, which can be an hour or even overnight if you like
- I love a thick cultured buttermilk, and you can find it in most stores. But if you’re stuck you can make it yourself using a cup of milk and 2 tablespoons of lemon juice. Let it sit for 15 minutes before using.
Nutrition
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This would be good on fish as well.
Agree!
Hot chicken on cool veggies in the summer is probably my love language. Last night I made the dressing.
I look forward to making the chicken to add to the salad. So far, the dressing is delicious. I dipped some chicken in it for a snack. It is cool, refreshing and not too strong to overpower anything. It is going to be a go to recipe in the future.
So glad you loved it Julie!
I’ve been making this for years but I never thought to leave a comment! We start making it every spring and continue right thru summer, it’s a winner!
I just stumbled across this recipe again. It is so good. I love searching thru your recipes.
Thanks Teena, there’s plenty of them to search through, that’s for sure 🙂
I made this for supper today and was it ever good. Love your recipe for the buttermilk dressing. The only thing that I did different was add panko crumbs to the flour mixture to dredge the chicken in. They just added texture. This will be a keeper recipe.
Thanks
Glad you enjoyed it Diane, I love panko crumbs too, I always have them in the cupboard.
I was craving this last night.
I love this one too Teena 🙂 Welcome in to tvfgi!
This is going to work for absolutely everyone in the family!
It’s a guaranteed crowd pleaser, Barb!
I finally made this for dinner. It was so good and satisfying. I will be making it again. Thank you!
Buttermilk adds a great flavor to almost anything. This looks like a wonderful tasty salad, such a treat for a summer day.
I need to make this salad, like tonight. I usually reserve chicken cutlets for the fall and winter but you have inspired me to make them in the summer and top them on a salad. We actually ate pretty healthy on the 4th, believe it or not (that’s Marin for you). We met friends at the pool and did pot luck. We brought curry chicken, my kale salad and homemade hummus with fresh cut veggies. My kids did overload on candy at the parade though!