Spring Vegetable Salad with Chicken & Buttermilk-Herb Dressing
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