Spring Vegetable Salad with Chicken & Buttermilk-Herb Dressing

By Chez_Alexander

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.

Ingredients

• ¾ cup buttermilk
• ½ cup mayonnaise
• 2½ tablespoons lemon juice
• 1 tablespoon dried dill
• 1 tablespoon dried tarragon
• 1 teaspoon salt
• 4 cups chopped romaine lettuce
• 3 cups shredded cooked chicken breast (see Tip)
• 2½ cups sugar snap peas (8 ounces), trimmed and halved
• 2 cups sliced celery
• 1½ cups sliced cucumber
• 1½ cups cherry tomatoes, halved
• ½ cup sliced red onion
• ½ cup toasted sliced almonds

Details

Servings 6
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

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

2. 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°F, 25 to 30 minutes.

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