Buttermilk-Brined Chicken Breast Salad

2
Servings
15m
Prep Time
5-6m
Cook Time
20m
Ready In


"This is a delicious summer salad that I found on-line. As always I made some adjustments to make it mine. I don't always measure things precisely so some of the ingredients are a guess. When in doubt I would recommend using the lower amount of adding more to suit your taste. The cook time does not reflect the time need to marinade the chicken. This makes a satisfying meal when paired with fresh bread."

Original recipe yields 2 servings
OK
  • BRINE
  • SALAD & DRESSING

Nutritional

  • Serving Size: 1 (381.6 g)
  • Calories 482.2
  • Total Fat - 22.8 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 132.5 mg
  • Sodium - 2085.1 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 1.1 g
  • Sugars - 14.8 g
  • Protein - 48.7 g
  • Calcium - 199.4 mg
  • Iron - 2.6 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0.2 mg

Step 1

In a plastic Ziploc bag combine the ingredients for the brine. Place the chicken in the bag, seal and put in refrigerator. Allow to marinade for 4 hours to 8 hours. Remove chicken from brine, pat dry and allow to rest for 10 minutes. While chicken is resting preheat grill to 400 degrees and prepare salad.

Step 2

To a large salad bowl add 1 tablespoon olive oil, red-wine vinegar and fresh herbs. Finely grate garlic clove into bowl. Add in sugar and black pepper. Whisk together until thoroughly combined. Add in washed and dried shredded lettuce tossing to coat.

Step 3

Rub both sides of the chicken with a tablespoon or so of olive oil. Place on grill and cook with lid closed for 4 to 6 minutes per side or until chicken registers 165 degrees F. Remove chicken to a clean cutting board and let rest 5 minutes before slicing.

Step 4

To plate, divide the salad among 2 chilled plates. Top each with a sliced chicken breast.

Tips & Variations


No special items needed.

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