August 17, 2013

Salad with Chicken, Homemade Croutons and Buttermilk Dressing

For a long time now, I've been meaning to learn how to cook and eat better. So when I saw this book "Twenty Dollar, Twenty Minute Meals" and drooled as I flipped through the fresh, mouthwatering photography, I decided to give it a shot. Below is the very first recipe in the book, which I am proud to say actually turned out quite well! I even tried radishes for the first time...and though I can't admit to liking them still, at least I can say I tried! Radishes aside however (literally) this dish turned out delicious, and I definitely recommend!

You will need:
  • 1/2 baguette 
  • 2 tbsp. olive oil
  • 2 boneless, skinless chicken breast halves
  • 1 sliced lemon
  • 2 sprigs fresh rosemary
  • fresh thyme
  • 3/4 c. buttermilk
  • 2 tbsp. sour cream
  • 1 tbsp. cider vinegar
  • 3 scallions
  • 12 c. salad greens
  • 1 c. halved radishes 

Preheat oven to 350F. Tear baguette into pieces and toss on baking sheet with the olive oil, salt, and pepper. Bake, tossing once until golden and crisp (~10 min). Simmer the chicken in medium skillet with lemon, rosemary, a small bunch of thyme, and enough water to cover (~10 min). Then cut into pieces. In a small bowl, stir together buttermilk, sour cream, (1 tbsp.) thyme leaves, vinegar, scallions, and salt/pepper. Top your salad greens with the chicken, croutons, radishes, scallion greens, and dressing.

Credit: Twenty Dollar Twenty Minute Meals, by Caroline Wright


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