Our twist on chicken salad | America's Test Kitchen | Columns | ArcaMax Publishing

Ingredients

• 1/4 cup buttermilk
• 2 tablespoons lime juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sugar
• Salt and pepper
• 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
• 8 slices hearty white sandwich bread, toasted
• 1 head Bibb lettuce (8 ounces), leaves separated
• 2 tomatoes, cored and sliced thin