Sometimes when it comes to a great dinner, simple is best!
We want to thank Chef Kevin Dundon for his contribution to our Foodie Week with his new recipe for making tasty, tender, and juicy chicken.
The key to this recipe is soaking the butterflied chicken breasts in the herbed buttermilk — And if you have enough time to marinate overnight, even better. This recipe is fresh, easy, and does not disappoint!
You can grill the chicken on an outdoor grill or indoors on a grill pan.
Buttermilk Marinated Grilled Chicken Salad
- 1 cup buttermilk
- 2 cloves garlic, chopped
- 1 lemon zested and juiced
- 4 tsp rosemary, chopped
- 1 tbsp chives, chopped
- 4 boneless skinless chicken breasts, butterflied
- 1 tbsp olive oil
- 8 small potatoes, cooked and sliced in half this can be done ahead of time
- 2 heads of romaine lettuce, torn in large pieces
- salt and pepper
- lemon juice
- oilve oil
- Score and butterfly the chicken fillet to ensure they will cook rapidly and uniformly.
- Next, in a bowl, pour the buttermilk, garlic, lemon zest and juice, herbs, salt and pepper. Combine well. Add the chicken breasts and set aside in the refrigerator for 1 hour or up to a day to marinate.
- Once, ready to cook, preheat a griddle pan or barbecue. Drizzle the potatoes with some oil and Place on the griddle pan. Cook over low heat until warmed through and coloured on the edge. Then, add the chicken fillet and cook for 3-5 minutes on each side until fully cooked through, depending on the thickness of the chicken fillets. Season well.
- Remove from the griddle and set aside on a board for a minute or so. Slice if desired.
- Place the salad leaves on a serving platter and add the cooked potatoes.
- Drizzle with some olive oil and a drizzle of lemon juice, salt, and pepper. Add the carved chicken fillets and serve immediately.
All photos by Lorianne DeVita