Best 2 Buttermilk Chicken Caesar Salad Recipes

Feast your taste buds on a culinary symphony of flavors with our Buttermilk Chicken Caesar Salad - a tantalizing harmony of crispy buttermilk-fried chicken, crisp romaine lettuce, tangy Caesar dressing, and an array of delectable toppings. Indulge in the juicy tenderness of buttermilk-marinated chicken, perfectly seasoned and fried to a golden-brown crisp. The homemade Caesar dressing, crafted with umami-rich anchovies, creamy Parmesan cheese, and a hint of Dijon mustard, adds a burst of tangy delight. Elevate your salad with a medley of toppings: crunchy croutons, sweet cherry tomatoes, savory bacon crumbles, and a sprinkle of freshly grated Parmesan cheese. This recipe not only offers the Caesar salad recipe but also provides a detailed guide to making the buttermilk chicken and croutons from scratch, ensuring a truly homemade experience.

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BUTTERMILK CHICKEN CAESAR SALAD

Buttermilk Chicken Caesar Salad image

Unlike traditional Caesar salad, ours uses no oil in the dressing. Instead, it relies on tangy low-fat buttermilk. Multigrain croutons also help save on calories and splurge on flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 11

Ingredients

1 1/2 cups low-fat buttermilk
2 tablespoons fresh lemon juice
1 garlic clove, pressed through a garlic press
1/4 cup grated Parmesan cheese
Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 slices multigrain bread
1 tablespoon olive oil
1/4 cup light mayonnaise
2 medium heads (1 1/2 pounds total) romaine lettuce, cut into pieces
1/2 small head radicchio, thinly sliced

Steps:

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan. Season with salt and pepper.
Place chicken in a resealable plastic bag; reserving 1/2 cup for salad, add buttermilk mixture. Refrigerate chicken at least 15 minutes and up to 1 day.
Meanwhile, make croutons: Place bread on prepared baking sheet. Brush both sides with oil, and season with salt and pepper. Broil until toasted, 1 to 2 minutes per side; cut into 1-inch pieces (and reserve baking sheet).
Transfer chicken to baking sheet; discard marinade. Broil until opaque throughout, 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise. In a large bowl, stir together mayonnaise and reserved buttermilk mixture. Add romaine, radicchio, chicken, and croutons; toss to combine. Serve immediately.

Nutrition Facts : Calories 379 g, Fat 13 g, Fiber 5 g, Protein 42 g

BUTTERMILK CHICKEN CAESAR SALAD

Buttermilk Chicken Caesar Salad image

This is from Everyday Food. Notice how you can prepare the chicken in its marinade the day before and that you reserve a 1/2 cup of the buttermilk mixture.

Provided by WiGal

Categories Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups low-fat buttermilk
2 tablespoons lemon juice, fresh
1 garlic clove, pressed through a garlic press
1/4 cup parmesan cheese, grated
coarse salt
black pepper
2 (6 -8 ounce) boneless skinless chicken breast halves
2 slices multigrain bread
1 tablespoon olive oil
1/4 cup light mayonnaise
2 romaine lettuce, heads cut into pieces (1 1/2# total)
1/2 small radicchio, thinly sliced

Steps:

Heat broiler, with rack set 4 inches from heat.
Line a rimmed baking sheet with aluminum foil.
In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan.
Season with salt and pepper.
Place mixture in a resealable plastic bag; reserving 1/2 cup for salad, add the rest of the buttermilk mixture to bag.
Refrigerate chicken at least 15 minutes and up to 1 day.
Meanwhile, make croutons by placing bread on prepared baking sheet.
Brush both sides with oil, and season with salt and pepper.
Broil until toasted, 1 to 2 minutes per side; cut into 1 inch pieces (and reserve baking sheet).
Transfer chicken to baking sheet; discard marinade.
Broil until opaque throughout, 14 to 16 minutes.
Let rest 5 minutes; thinly slice crosswise.
In a large bowl, stir together mayonnaise and the reserved 1/2 cup of buttermilk mixture.
Add romaine, radicchio, chicken, and croutons; toss to combine.
Serve immediately.

Nutrition Facts : Calories 343.2, Fat 14.9, SaturatedFat 3.5, Cholesterol 68.9, Sodium 457.5, Carbohydrate 26, Fiber 12.4, Sugar 12.3, Protein 30.9

Tips:

To achieve a crispy and flavorful buttermilk chicken, ensure that the chicken is well-coated in the buttermilk mixture for at least 30 minutes before frying.
Use a combination of all-purpose flour and panko breadcrumbs for a crispy and golden-brown coating on the chicken.
Heat the oil to the correct temperature before frying the chicken. The ideal temperature is around 350°F (175°C) to ensure even cooking and prevent burning.
Do not overcrowd the pan when frying the chicken. This will result in uneven cooking and soggy chicken.
For the Caesar dressing, use freshly grated Parmesan cheese and good-quality mayonnaise for the best flavor.
To enhance the flavor of the salad, use a variety of lettuces, such as romaine, arugula, and radicchio.
Add cherry tomatoes, croutons, and bacon bits to the salad for a colorful and flavorful presentation.

Conclusion:

The combination of crispy buttermilk chicken, creamy Caesar dressing, and fresh salad greens makes this buttermilk chicken Caesar salad a delightful and satisfying meal. By following the tips and techniques mentioned above, you can create a restaurant-quality salad at home. Whether you're hosting a dinner party or simply looking for a delicious and healthy meal, this buttermilk chicken Caesar salad is sure to impress.