Green goddess buttermilk chicken over salad

Based on 29 ratings
Julie

Julie

Editor-in-Chief

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
55 g
Fat
19 g
Carb
12 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.
    • 2 cloves garlic
    • shallot
    • anchovies
    • 20 g chives
    • 10 g parsley
    • 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.
    • 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 g arugula
    • 250 g lettuce
    • 200 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!
    • 50 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!