Green goddess buttermilk chicken over salad

Green goddess buttermilk chicken over salad

Based on 30 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

360 min

Ingredients

2Servings
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
MetricImperial

Utensils

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

How-To Videos

how-to-wash-salad

How to wash salad

how-to-toast-nuts

How to toast nuts

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

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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