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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chicken cutlets are my go-to summer pleasure…i throw a tomato basil salad on top which is yummy…BUT…i like the idea of buttermilk dressing and a bit of lemon much better! i have cutlets in the fridge, so for tonight we will have the buttermilk salad…but next time i am going to try your lemon chicken recipe too! YUM!!!
I think this sounds fantastic. It will be on my menu next week!
This chicken looks so awesome. Love the buttermilk dressing!
I agree with the “Hostess”,
There’s not a photo you take that doesn’t make me want to try the recipe!
I am SO glad you have made a DUDLESS recipe resource for me…. well, for all of us 😉
I love the chicken, so juicy and tender. And I am making this dressing for dinner today – I bet it will go well with any salad :-). Thank you for the wonderful recipe!
This looks so appealing! We usually do grilled chicken Caesar salads but this sounds like a wonderful change of pace.
What a delicious summer dish, your chicken looks so moist and tender, and the veggies look crisp! Did you know that today is “National Fried Chicken Day” too!
Have a lovely weekend!
I just noticed that!
Gosh everything you make looks so delicious…
your blog should come with a calorie warning as I am so hungry by the time I finish reading your posts!
Sue, this looks amazing! I love that you made your own buttermilk dressing instead of using a packet of ranch. My family will love this!!!
Oh my. With it being so hot, this looks devine.