Chicken and Avocado Salad with Buttermilk Dressing

Ingredients

• 1 tablespoon finely chopped shallots
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 2 tablespoons chopped chives
• 4 slices of crusty artisan-style bread
• 2 tablespoons olive oil
• 1 clove garlic, peeled
• 2 hearts of romaine, leaves torn in half, or any other crunchy leafy salad green
• 2 cups shredded or sliced leftover chicken
• 2 medium ripe avocadoes, sliced
• A small piece of Parmesan, shaved with a vegetable peeler

Directions

1. In a small mixing bowl or a jam jar, stir together the shallots, lemon juice, salt, and pepper, then leave the mixture alone for 5 minutes. Mix in the mayonnaise and buttermilk with a whisk, or seal the jar and give it a good shake. Stir in the chives, then taste and season with more salt and pepper if it needs it. You can make the dressing in advance and keep it in the refrigerator for about a week.
2. Heat the oven to 375 degrees F. Coat the bread slices with oil and set them on a rimless baking sheet. Bake for 12 to 15 minutes, until the outsides are golden and crisp. Take them out of the oven and let them cool on the pan, then rub each slice with the garlic clove.
3. Divide the romaine among 4 bowls or plates. Add the avocado, chicken, and Parmesan on top of each salad, then spoon over the dressing. Serve alongside the garlic toasts.