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.

Karen Rankin
Source: EatingWell Magazine, May 2019


Recipe Summary

20 mins
20 mins


Ingredient Checklist


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

  • 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.

Nutrition Facts

341 calories; protein 26.9g 54% DV; carbohydrates 12.2g 4% DV; exchange other carbs 1; dietary fiber 4g 16% DV; sugars 6.1g; fat 20.8g 32% DV; saturated fat 3.4g 17% DV; cholesterol 68.4mg 23% DV; vitamin a iu 3711.6IU 74% DV; vitamin c 34.7mg 58% DV; folate 90.5mcg 23% DV; calcium 129.3mg 13% DV; iron 2.8mg 15% DV; magnesium 73.7mg 26% DV; potassium 696.1mg 20% DV; sodium 646.4mg 26% DV.