Green goddess buttermilk chicken over salad

Based on 28 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
360
min.
Resting

Ingredients

Servings:-4+
chicken breasts
250 ml buttermilk
200 g arugula
250 g lettuce
2 cloves garlic
shallot
anchovies
20 g chives
10 g parsley
lemons (zest and juice)
250 ml yogurt
200 g cherry tomatoes
50 g pine nuts
oil for frying
sugar
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
451
Protein
55g
Fat
19g
Carb
12g

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.
  • 2 cloves garlic
  • 1 shallot
  • 4 anchovies
  • 20 chives
  • 10 parsley
  • 2 lemons
  • 250 ml buttermilk
  • 250 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.
  • 4 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.
  • 200 arugula
  • 250 lettuce
  • 200 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!
  • 50 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!