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Buttermilk-Brined Chicken Breast Salad

Here's how you make Buttermilk-Brined Chicken Breast Salad
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  • Servings: 2
  • Prep: 15m
  • Cook: 5-6m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 2 boneless skinless chicken breasts
  • BRINE
  • 1 cups buttermilk
  • 1 tablespoon granulated sugar
  • 1 shallot (or 2 to 3 tablespoons freshly chopped onion)
  • 2 garlic cloves
  • 1 1/2 teaspoon salt
  • 2 tablespoons fresh herbs, chopped (A mixture of oregano, rosemary and thyme worked well)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper (generous, of freshly ground black pepper)
  • SALAD & DRESSING
  • 2 to 3 tablespoons olive oil (divided, good quality extra virgin olive oil)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh herbs, chopped (Same mix as used for brine.)
  • 1/2 to 1 teaspoon Dijon mustard
  • 1 clove garlic, peeled
  • Pinch of sugar
  • Freshly ground black pepper, to taste
  • 4 to 5 cups leaf lettuce (shredded)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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