Spring Vegetable Salad with Chicken & Buttermilk-Herb Dressing
Whisk buttermilk and mayonnaise in a large bowl until smooth. Whisk in lemon juice, dill, tarragon and salt.Advertisement
Add romaine, chicken, snap peas, celery, cucumber, tomatoes and onion to the dressing and toss to coat. Top with almonds.
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.
4 fat, 3 lean protein, 1 vegetable