Ingredients
- 1/3 c. fat-free mayonnaise
- 1/4 c. buttermilk
- 2 Tbsp. finely-minced dill
- 1 tsp chopped garlic Freshly-cracked black pepper to taste
- 4 x boneless skinless chicken breast halves
- 2 tsp extra virgin olive oil
- 8 c. torn salad greens
- 1 x red bell pepper sliced
- 1/2 x sweet onion (Vidalia is best) sliced
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Grilled Chicken Salad With Buttermilk Dressing
Servings: 4
Directions
- Combine fat-free mayonnaise, buttermilk, dill and garlic in a small bowl. Mix till smooth. Season to taste with black pepper.
- Light a grill. Brush the chicken breasts with extra virgin olive oil. Grill till browned and just cooked through; about 5 min per side.
- In a large bowl combine greens, bell pepper, onion and most of the dressing. Toss to mix well. Transfer to large plates.
- Slice the chicken into strips and place it over the greens. Drizzle the chicken and salad with the remaining dressing.
- This recipe yields 4 servings.
- NOTES : People with diabetes or possibly those on calorie-controlled diets may count one serving as: 5 meat, 3 vegetables.
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