The buttermilk dressing for this easy and healthy chicken salad recipe calls for using dried herbs, which gives you a more intense flavor blast and cuts down on prep time. But if you prefer the flavor of fresh, use 3 tablespoons fresh for each 1 tablespoon dried. Using leftover cooked chicken further speeds prep in this 20-minute dinner recipe. Source: EatingWell Magazine, May 2019

Karen Rankin
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Ingredients

Directions

  • Whisk buttermilk and mayonnaise in a large bowl until smooth. Whisk in lemon juice, dill, tarragon and salt.

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  • Add romaine, chicken, snap peas, celery, cucumber, tomatoes and onion to the dressing and toss to coat. Top with almonds.

Tips

Tip: Leftover chicken works great in this recipe, but if you don't have any, start here: Add 2 bone-in chicken breasts to a large pot with 4 cups water or broth. Bring to a bare simmer; cook until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 25 to 30 minutes.

To make ahead: Refrigerate dressing (Step 1) for up to 4 days.

Nutrition Facts

341 calories; 20.8 g total fat; 3.4 g saturated fat; 68 mg cholesterol; 646 mg sodium. 696 mg potassium; 12.2 g carbohydrates; 4 g fiber; 6 g sugar; 26.9 g protein; 3712 IU vitamin a iu; 35 mg vitamin c; 90 mcg folate; 129 mg calcium; 3 mg iron; 74 mg magnesium;