I made this Garden Salad with Chicken just in time to celebrate SPRING! Soft and tender lettuce leaves, with sliced apples, dried cherries, and crispy chicken all topped with a fresh buttermilk and tarragon salad dressing.
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, which removes the thin blanket of the yellowish pollen that’s glued to my window shield; my yard gets an extra soaking of water, and there are daffodils that seem to be popping out of nowhere!
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.
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. I think the only thing missing is a tall glass of iced tea and perhaps these Garlic Cheddar Minis from Kitchen Dreaming!