Buttermilk Chicken Caesar Salad ....

Buttermilk Chicken Caesar Salad

Unlike traditional Caesar salad, this salad uses no oil in the dressing.  Low in calories, BIG on flavor.

Ingredients:

1 1/2 cups low-fat buttermilk

2 Tablespoons lemon juice

1 garlic clove, passed through a garlic press

1/4 cup grated Parmesan cheese

coarse salt and fresh ground pepper

3 boneless chicken breasts
2 slices multi grain bread
1 tablespoon olive oil
1/4 cup light mayonnaise
2 medium heads romaine lettuce, cut into pieces
1/2 small head radicchio thinly sliced

Directions:

In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan. Season with salt and pepper. Place chicken in a resealable bag; reserve 1/2 cup for salad dressing, add remaining buttermilk mixture. 

Refrigerate chicken in marinade for at least 15 minutes or up to 24 hours.

Heat broiler with rack or use grill. 

Make croutons. Place bread on prepared baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper. Broil until toasted about 1 to 2 minutes per side; cut into 1 inch pieces. Reserve baking sheet.

Transfer chicken to baking sheet: discard marinade. Broil until opaque, about 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise. 

In a large bowl, stir mayonnaise and reserved buttermilk mixture. Add romaine, radicchio, chicken, and croutons; toss to combine. Serve immediately.

Tip:

The longer the chicken soaks in the marinade, the lactic acid in the buttermilk makes the chicken tender.