Wednesday, April 19, 2017

Chicken-and-Kale Salad With Herbed Buttermilk Dressing

Chicken-and-Kale Salad With Herbed Buttermilk Dressing


1/3 cup buttermilk
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 tablespoons olive oil mayonnaise
2 tablespoons white wine vinegar
1 teaspoon minced fresh garlic
1/2 teaspoon kosher salt
1 6-oz. pkg. baby kale
1 cup thinly sliced radicchio (about 2 oz.)
1/2 cup very thinly sliced radish (about 2 oz.)
12 ounces shredded boneless, skinless rotisserie chicken breast (about 2 cups)
3 tablespoons chopped salted roasted pistachios

1. Combine buttermilk, tarragon, dill, chives, mayonnaise, vinegar, garlic, and salt in a small bowl, stirring with a whisk.

2. Divide kale, radicchio, radish slices, and chicken among 4 shallow bowls or plates. Drizzle each serving evenly with dressing. Sprinkle with pistachios.

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