Crispy Chicken Chopped Salad with Creamy Buttermilk Dressing

Crispy Chicken Chopped Salad

with Creamy Buttermilk Dressing

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

The people have spoken. Since 1992, Ranch has been the most popular dressing in America. Its cool, creamy deliciousness is perfect for smothering or dipping just about anything. In this recipe, you’ll create a homemade version using herbs, garlic, lemon and buttermilk. With crispy, pan-fried chicken over a fresh green salad, nothing says ‘spring chicken’ like this cool dish.

Get Cooking
fresh
ingredients
Crispy Chicken Chopped Salad with Creamy Buttermilk Dressing
Title
  • 1 clove Garlic
  • 1 head Green Leaf Lettuce
  • 1 large bunch Chives
  • 1 Lemon
  • 1 Kirby Cucumber
  • ¼ lb Green Beans
  • 3 Radishes
  • 2 Pounded Chicken Breasts
  • 1 cup Buttermilk
  • 1 cup Panko Breadcrumbs
  • ½ cup All-Purpose Flour
  • 2 Tbsps Mayonnaise
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Cut off and discard the root of the lettuce, then roughly chop the leaves into bite-sized pieces. Mince the chives. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Small dice the cucumber. Trim off and discard the stems of the green beans, then cut into 2-inch pieces. Cut the radishes into thin wedges.
Cook the beans:
2 Cook the beans:
Fill a medium bowl with ice water and set aside. Add the green beans to the medium pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly tender. Drain the cooked beans thoroughly and transfer to the bowl of ice water. Let stand until completely cooled, then drain thoroughly. Set aside as you continue cooking.
Bread the chicken:
3 Bread the chicken:
Place the flour, panko breadcrumbs and half the buttermilk in 3 separate, shallow dishes. Working one at a time, completely coat each chicken piece in the flour (shaking off any excess), then dip in the buttermilk (letting the excess drip off), then coat both sides in panko. Place the coated chicken piece on a clean plate. Repeat with the remaining chicken breast.
Cook the chicken:
4 Cook the chicken:
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. When the oil is hot enough that a piece of breading immediately sizzles when added to the pan, add the breaded chicken and cook 2 to 3 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan, letting the excess oil drip off, and transfer to a paper towel-lined plate; season with salt and pepper immediately. Set aside to cool slightly. When cool enough to handle, chop the chicken into bite-sized pieces.
Make the dressing:
5 Make the dressing:
While the chicken cools, in a small bowl, combine the lemon zest, garlic paste, mayonnaise and half the chives. Stir in the juice of 2 lemon wedges and the remaining buttermilk and season with salt and pepper. Slowly whisk in about 1 tablespoon of olive oil until combined.
Finish & plate your dish:
6 Finish & plate your dish:
Once the cooked chicken is cool enough to handle, chop into bite-sized pieces. In a large bowl, combine the radishes, cucumber, lettuce, cooked beans, remaining chives and season with salt and pepper. Add the chopped chicken and enough dressing to thoroughly coat the greens (you may have extra dressing); toss gently to mix. To plate your dish, divide the salad between 2 plates and garnish with the remaining lemon wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Cut off and discard the root of the lettuce, then roughly chop the leaves into bite-sized pieces. Mince the chives. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Small dice the cucumber. Trim off and discard the stems of the green beans, then cut into 2-inch pieces. Cut the radishes into thin wedges.
2 Cook the beans:
Fill a medium bowl with ice water and set aside. Add the green beans to the medium pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly tender. Drain the cooked beans thoroughly and transfer to the bowl of ice water. Let stand until completely cooled, then drain thoroughly. Set aside as you continue cooking.
Cook the beans:
Bread the chicken:
3 Bread the chicken:
Place the flour, panko breadcrumbs and half the buttermilk in 3 separate, shallow dishes. Working one at a time, completely coat each chicken piece in the flour (shaking off any excess), then dip in the buttermilk (letting the excess drip off), then coat both sides in panko. Place the coated chicken piece on a clean plate. Repeat with the remaining chicken breast.
4 Cook the chicken:
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. When the oil is hot enough that a piece of breading immediately sizzles when added to the pan, add the breaded chicken and cook 2 to 3 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan, letting the excess oil drip off, and transfer to a paper towel-lined plate; season with salt and pepper immediately. Set aside to cool slightly. When cool enough to handle, chop the chicken into bite-sized pieces.
Cook the chicken:
Make the dressing:
5 Make the dressing:
While the chicken cools, in a small bowl, combine the lemon zest, garlic paste, mayonnaise and half the chives. Stir in the juice of 2 lemon wedges and the remaining buttermilk and season with salt and pepper. Slowly whisk in about 1 tablespoon of olive oil until combined.
6 Finish & plate your dish:
Once the cooked chicken is cool enough to handle, chop into bite-sized pieces. In a large bowl, combine the radishes, cucumber, lettuce, cooked beans, remaining chives and season with salt and pepper. Add the chopped chicken and enough dressing to thoroughly coat the greens (you may have extra dressing); toss gently to mix. To plate your dish, divide the salad between 2 plates and garnish with the remaining lemon wedges. Enjoy!
Finish & plate your dish: