Chicken and Avocado Salad with Buttermilk Dressing
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Category
Salad
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Cusine
American
What do you need?
How to make?
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
In a small mixing bowl or a jam jar, combine the shallots, lemon juice, salt and pepper. Let stand for 5 minutes. Add the mayonnaise and buttermilk, and whisk to combine . Add the chives. Taste and add more salt and pepper if needed.
This dressing can be made ahead and kept refrigerated for about a week.
Preheat the oven to 375 degrees F. Brush the bread slices with oil and place on a rimless baking sheet. Bake for 12 to 15 minutes, until golden and crispy on the outside. Remove from the oven and cool them on the pan. Rub the garlic clove over each slice.
Divide the romaine between 4 bowls or plates. Top each with avocado, chicken, and Parmesan. Drizzle with the dressing. Serve with the garlic toasts.