Green goddess buttermilk chicken over salad

Green goddess buttermilk chicken over salad

Based on 31 ratings
In app
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
360 min

Ingredients

2Servings
MetricImperial
2
chicken breasts
125 ml
buttermilk
100 g
arugula
125 g
lettuce
1 cloves
garlic
½
shallot
2
anchovies
10 g
chives
5 g
parsley
1
lemons (zest and juice)
125 ml
yogurt
100 g
cherry tomatoes
25 g
pine nuts
oil for frying
sugar
salt
pepper

Utensils

fine grater, citrus press, blender, cutting board, knife, large mixing bowl, oven, large ovenproof frying pan, small frying pan

Nutrition per serving

Cal451
Fat19 g
Protein55 g
Carb12 g
  • Step 1/5

    Peel and roughly chop garlic. Peel and dice shallot. Chop anchovies, chives, and parsley. Add all of it to a blender. Add zest and juice of lemons, buttermilk, and yogurt. Blend until smooth. Season with sugar, salt ,and pepper to taste.
    • 1 cloves garlic
    • ½ shallot
    • 2 anchovies
    • 10 g chives
    • 5 g parsley
    • 1 lemons
    • 125 ml buttermilk
    • 125 ml yogurt
    • sugar
    • salt
    • pepper
    • fine grater
    • citrus press
    • blender
    • cutting board
    • knife

    Peel and roughly chop garlic. Peel and dice shallot. Chop anchovies, chives, and parsley. Add all of it to a blender. Add zest and juice of lemons, buttermilk, and yogurt. Blend until smooth. Season with sugar, salt ,and pepper to taste.

  • Step 2/5

    Transfer chicken breasts to a bowl and coat with half of the marinade. Toss to coat, then let chicken marinate in the fridge for approx. 6 hrs. Transfer remaining marinade to refrigerator until serving.
    • 2 chicken breasts
    • large mixing bowl

    Transfer chicken breasts to a bowl and coat with half of the marinade. Toss to coat, then let chicken marinate in the fridge for approx. 6 hrs. Transfer remaining marinade to refrigerator until serving.

  • Step 3/5

    Wash arugula and lettuce, quarter cherry tomatoes. Add arugula, lettuce and tomatoes to a large mixing bowl. Set aside.
    • 100 g arugula
    • 125 g lettuce
    • 100 g cherry tomatoes
    • cutting board
    • knife
    • large mixing bowl

    Wash arugula and lettuce, quarter cherry tomatoes. Add arugula, lettuce and tomatoes to a large mixing bowl. Set aside.

  • Step 4/5

    Preheat oven to 180°C/350°F. Heat oil in large frying pan over medium-high heat. Remove chicken breasts from marinade and fry on both sides for approx. 6 min. Transfer frying pan to oven and bake for approx. 10 min. Remove from pan, then slice and season with salt and pepper.
    • oil for frying
    • salt
    • pepper
    • oven
    • cutting board
    • knife
    • large ovenproof frying pan

    Preheat oven to 180°C/350°F. Heat oil in large frying pan over medium-high heat. Remove chicken breasts from marinade and fry on both sides for approx. 6 min. Transfer frying pan to oven and bake for approx. 10 min. Remove from pan, then slice and season with salt and pepper.

  • Step 5/5

    In the meantime, toast pine nuts in small frying pan over medium heat for approx. 3 min., or until golden brown. Add to salad. Pour some of the remaining dressing on top and toss to coat. Plate salad and serve with chicken breast on top. Enjoy!
    • 25 g pine nuts
    • small frying pan

    In the meantime, toast pine nuts in small frying pan over medium heat for approx. 3 min., or until golden brown. Add to salad. Pour some of the remaining dressing on top and toss to coat. Plate salad and serve with chicken breast on top. Enjoy!

  • Enjoy your meal!

    Green goddess buttermilk chicken over salad

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