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+ servings

Herbed Lemon Chicken Salad with Kale Buttermilk Dressing

Ingredients

  • Herbed Lemon Chicken
  • ¼ cup olive oil
  • 3 tbsp minced garlic
  • cup white wine
  • 1 tbsp grated lemon zest (from ~ 2 lemons)
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp dried oregano
  • 1 tsp fresh thyme leaves, minced
  • fine grain sea salt + freshly ground black pepper
  • 4 boneless chicken breasts, skin on (6-8 oz each)

  • Kale and Buttermilk Dressing
  • cup finely grated Parmesan
  • ½ cup buttermilk
  • 4 cups baby kale (or spinach is a nice alternative)

  • Finish and Serve
  • 3 zucchini, spiralized
  • ½ cup smoked almonds, chopped
  • lemon wedges, optional

Instructions

  • Herbed Lemon Chicken
  • Preheat the oven to 400° F
  • In a small saucepan over medium-low heat, warm the olive oil
  • Add garlic and cook for a minute (be careful not to let the garlic burn or turn brown)
  • Off the heat, add the white wine, lemon juice, herbs, a strong pinch of sea salt and a grind of black pepper
  • Pour the mix into a 9 x 13” baking dish
  • Pat the chicken breasts dry and place them skin side up over the sauce
  • Brush the chicken breasts with olive oil and sprinkle them with a liberal pinch of sea salt and a grind or two of pepper
  • Cut the lemon into 6-8 wedges and tuck them in and amongst the chicken pieces
  • Bake for 30-40 minutes (depending on the size of the chicken breasts), until the chicken is done and the skin is lightly browned
  • Note: If the chicken hasn’t browned enough, put it under the broiler for a couple of minutes
  • Cover the pan tightly with aluminum foil and allow it to rest for ~ 10 minutes

  • Kale and Buttermilk Dressing
  • While the chicken is baking, make the dressing
  • In the bowl of your food processor, add the Parmesan, buttermilk, 1 cup kale, and a pinch of sea salt. Process until well combined
  • Set aside in the fridge

  • Finish and Serve
  • Slice the chicken
  • Divide the zucchini between plates and top with chicken, a drizzle of the juices from the baking dish, almonds, and the remaining kale
  • Drizzle with the kale buttermilk dressing and serve with lemon wedges