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Cook Time:15 minsTotal Time:15 minsServings:1Yield:1 serving, about 5 cups saladJump to Nutrition Facts
Cook Time:15 minsTotal Time:15 minsServings:1Yield:1 serving, about 5 cups salad
Cook Time:15 mins
Cook Time:
15 mins
Total Time:15 mins
Total Time:
Servings:1
Servings:
1
Yield:1 serving, about 5 cups salad
Yield:
1 serving, about 5 cups salad
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsDressing1avocado, peeled and pitted1 ½cupsbuttermilk¼cupfresh chopped herbs (such as tarragon, sorrel, mint, parsley and/or cilantro)2tablespoonsrice vinegar½teaspoonsaltSalad3cupschopped romaine lettuce1cupsliced cucumber3ouncessliced (or diced) cooked boneless, skinless chicken breast (see Tip)½cupdiced low-fat Swiss cheese (2 ounces)6cherry tomatoes, halved if desired
Cook Mode(Keep screen awake)
Ingredients
Dressing
1avocado, peeled and pitted
1 ½cupsbuttermilk
¼cupfresh chopped herbs (such as tarragon, sorrel, mint, parsley and/or cilantro)
2tablespoonsrice vinegar
½teaspoonsalt
Salad
3cupschopped romaine lettuce
1cupsliced cucumber
3ouncessliced (or diced) cooked boneless, skinless chicken breast (see Tip)
½cupdiced low-fat Swiss cheese (2 ounces)
6cherry tomatoes, halved if desired
DirectionsTo prepare dressing: Place avocado, buttermilk, herbs, vinegar and salt in a blender and puree until smooth. (Makes about 1 3/4 cups dressing.)To prepare salad: Toss lettuce and cucumber in a bowl with 1 tablespoon of the dressing. Top with chicken, cheese and tomatoes. (Refrigerate the extra dressing for up to 3 days.)TipsTo make ahead: Cover and refrigerate leftover dressing for up to 3 days.Tip: If you don’t have cooked chicken, you can poach it to use in a recipe. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size. (Eight ounces raw boneless, skinless chicken breast yields about 1 cup sliced, diced or shredded cooked chicken.)
Directions
To prepare dressing: Place avocado, buttermilk, herbs, vinegar and salt in a blender and puree until smooth. (Makes about 1 3/4 cups dressing.)To prepare salad: Toss lettuce and cucumber in a bowl with 1 tablespoon of the dressing. Top with chicken, cheese and tomatoes. (Refrigerate the extra dressing for up to 3 days.)TipsTo make ahead: Cover and refrigerate leftover dressing for up to 3 days.Tip: If you don’t have cooked chicken, you can poach it to use in a recipe. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size. (Eight ounces raw boneless, skinless chicken breast yields about 1 cup sliced, diced or shredded cooked chicken.)
To prepare dressing: Place avocado, buttermilk, herbs, vinegar and salt in a blender and puree until smooth. (Makes about 1 3/4 cups dressing.)
To prepare salad: Toss lettuce and cucumber in a bowl with 1 tablespoon of the dressing. Top with chicken, cheese and tomatoes. (Refrigerate the extra dressing for up to 3 days.)
Tips
To make ahead: Cover and refrigerate leftover dressing for up to 3 days.
Tip: If you don’t have cooked chicken, you can poach it to use in a recipe. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size. (Eight ounces raw boneless, skinless chicken breast yields about 1 cup sliced, diced or shredded cooked chicken.)
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Nutrition Facts(per serving)296Calories7gFat15gCarbs43gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
