BUTTERMILK CHICKEN CAESAR SALAD

Buttermilk Chicken Caesar Salad image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 11

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1 1/2 cups low-fat buttermilk
2 tablespoons fresh lemon juice
1 garlic clove, pressed through a garlic press
1/4 cup grated Parmesan cheese
Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 slices multigrain bread
1 tablespoon olive oil
1/4 cup light mayonnaise
2 medium heads (1 1/2 pounds total) romaine lettuce, cut into pieces
1/2 small head radicchio, thinly sliced

Steps:

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan. Season with salt and pepper.
Place chicken in a resealable plastic bag; reserving 1/2 cup for salad, add buttermilk mixture. Refrigerate chicken at least 15 minutes and up to 1 day.
Meanwhile, make croutons: Place bread on prepared baking sheet. Brush both sides with oil, and season with salt and pepper. Broil until toasted, 1 to 2 minutes per side; cut into 1-inch pieces (and reserve baking sheet).
Transfer chicken to baking sheet; discard marinade. Broil until opaque throughout, 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise. In a large bowl, stir together mayonnaise and reserved buttermilk mixture. Add romaine, radicchio, chicken, and croutons; toss to combine. Serve immediately.

Nutrition Facts : Calories 379 g, Fat 13 g, Fiber 5 g, Protein 42 g