Chef Doha’s Buttermilk Chicken Caesar Salad

Salaam folks! Hope you’re all doing great. Yes, lots of things have been happening in our kitchen. Just couldn’t update it here yet. You guys should stay tuned because I am going to be sharing lots of great ideas around here. There was a party  at home, and we took over the salad and dessert section, and tried to get creative as well. We had this purple cabbage/ red cabbage whatever you want to call it, and decided to make the Caesar Salad, and here’s our recipe.

Ingredients:

  • 2 cups Buttermilk
  • 4 tbsp lemon juice
  • 2 clove garlic, sliced
  • 1/2cup grated Feta cheese
  • coarse salt and ground pepper
  • 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 2 slices multigrain bread
  • 1/2 cup light mayonnaise
  • 4 medium  lettuce, cut into pieces
  • 1 small head red cabbage, thinly sliced

Directions:

  1. In a medium bowl, combine buttermilk, lemon juice, garlic, and Feta Cheese. Season with salt and pepper.
  2. Place chicken in a resealable plastic bag; reserving 1/2 cup for salad, add buttermilk mixture. Refrigerate chicken at least 15 minutes and up to 1 day.
  3. Meanwhile, make croutons: Place bread on prepared baking sheet. Brush both sides with oil, and season with salt and pepper. Broil until toasted, 1 to 2 minutes per side; cut into 1-inch pieces (and reserve baking sheet). for topping.
  4. Transfer chicken to baking sheet; discard marinade. Broil until opaque throughout, 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise. In a large bowl, stir together mayonnaise and reserved buttermilk mixture.
  5. Add the cabbage, chicken, and croutons; toss to combine.
  6. Serve immediately.

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Try it, and let me know how yours went. That’s about it for now. Chef Doha signing off, until next time مع السّلامة

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