Grilled chicken salad with zingy buttermilk dressing
This chicken salad recipe sees char-grilled veges tumbled with crunchy croutons, chicken breast and zingy buttermilk dressing to create a delicious diabetic-friendly meal. Enjoy for lunch or dinner
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2 thick slices wholegrain sourdough, cubed
- 125 grams can chickpeas, rinsed, drained
- 2 chicken breast fillets, butterflied
- 1 tablespoon olive oil
- 1 leek, trimmed, sliced thickly
- 120 grams punnet baby corn, halved lengthways
- 1 radicchio, trimmed, cut into wedges
- 1 baby cos lettuce, trimmed, cut into wedges
- 2 thin slices prosciutto, grilled, broken
- 1 1/2 tablespoon shaved parmesan
- basil leaves to serve
- Dressing
- 1/3 cup buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon chives, chopped
- 1 small garlic clove, crushed
- 1 teaspoon finely grated lemon zest, plus extra to serve
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