Garden Salad with Chicken topped with a fresh buttermilk and tarragon dressing. Perfect meal to celebrate SPRING! Soft and tender lettuce leaves, with sliced apples, dried cherries, and crispy chicken!
Garden Salad With Chicken
It’s spring! It’s spring! In California we are getting the real deal; rainy days followed by sunshine!
Allergy season is in full bloom too, but I don’t mind. The tradeoffs are worth the sneezing fits I’ve been having!
The sporadic showers have bathed my car every few days.
Luckily, the rain removes the thin blanket of the yellowish pollen that’s glued to my window shield.
In addition, my yard gets an extra soaking of water, and there are daffodils that seem to be popping out of nowhere!
Fresh Mixed Greens For Salads
Spring weather gets me pretty excited to get back to visiting our Farmer’s Market regularly too.
There are so many wonderful seasonal fruit and vegetables this time of year.
I already stocked up on asparagus and have started to store them in the freezer, so I’ll have plenty for several months.
I just wish I could do the same with lettuce!
Every week I’ll buy a couple of different heads of lettuce, wash them, put them through a salad spinner, and then store them in plastic bags.
It makes putting together a salad a snap when the lettuce is cleaned and already torn in bite sized pieces.
Buttermilk Salad Dressing
The salad dressing is a simple buttermilk dressing that can easily be doubled to last for several meals.
I like to pack a salad, and take a small jar with the dressing to work with me for lunch.
The chicken on this salad is very moist and close to being as tender as the salad.
Nice and crispy, the basic shallow pan frying method is adapted from my Best Chicken Parmesan Recipe. It’s excellent and filling when added to this salad.
Fresh ingredients for a tasty lunch or dinner.
- 8 cups mixed lettuce leafs, torn into bite-size pieces
- 2 apples, cored and cut into thin wedges (Fuji or Gala)
- 1/2 cup dried cherries (cranberries can be substituted)
- 2 (6 – 8 ounce)bonless, skinless chicken breasts, trimmed, halved horizontally and pounded ½ inch thick
- 1 large egg
- 1 Tablespoon all purpose flour
- ½ cup panko bread crumbs
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon pepper
- ⅓ cup vegetable oil (I used grape seed)
- 1/4 cup buttermilk, low-fat
- 2 tablespoons Greek yogurt
- 1 tablespoon white wine vinegar
- 1 teaspoon fresh tarragon, chopped
- Salt and pepper to taste
Amount Per Serving: Calories: 428Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 73mgSodium: 269mgCarbohydrates: 44gFiber: 5gSugar: 26gProtein: 16g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.