Garden Fresh Salad with Grilled Chicken and Buttermilk Dressing
Ingredients
- 2 cups chopped fresh lettuce leaves
- ¼ cup chopped green beans
- ¼ cup chopped sugar plum or cherry tomatoes
- ⅓ cup fresh corn (or use thawed frozen corn)
- sliced red onion
- grilled chicken breast (cut into small bite pieces)
- buttermilk salad dressing (click here to view the buttermilk salad dressing recipe)
Grilled Chicken Breast:
- 2 skinless, boneless chicken breast halves
- ½ tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon poultry seasoning (optional)
Method
Cook the Chicken Breast:
- Preheat grill to medium-high heat.
- Brush both sides of chicken evenly with oil; sprinkle with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Let stand 10 minutes and cut into small bite pieces. Set aside. Optional: You can also marinate the chicken with poultry seasoning, cover and put in the fridge for 15 minutes before cooking.
To build the Salad:
- In a salad bowl or large platter, mix chopped lettuce, green beans, tomatoes, corn, and red onion. Add the chopped grilled chicken breast into the salad and drizzle with buttermilk dill dressing.
- Use less or more ingredients according to your liking.