Buttermilk Chicken with Chopped Salad

Steph Wagner

June 17, 2013

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Buttermilk Chicken with Chopped Salad


Buttermilk Chicken with Chopped Salad
Buttermilk Chicken with Chopped Salad

Everyone once in a while a nice and refreshing salad sounds really good. I don’t often make salads at home. The biggest reason? It costs too much to get all of the ingredients to make one as good as I can order out. Any time I do get a salad somewhere, I often think to myself “this would cost a lot to recreate!” It’s worth it to order a chopped salad when I’m out and make something else at home.

Alas, on occasion I DO want to make a salad for our dinner. When I do, I make the flavor all in the meat and toss a few veggies together to decrease the ingredient list. This buttermilk chicken is full of flavor – especially with the fresh thyme leaves. We didn’t use any dressing on our salad, although the original recipe I adapted this from saved half of the buttermilk mixture as a dressing. Sans dressing, buttermilk dressing, or your own dressing- it’s not about the dressing. This chicken is gooooood. In fact, you could forego the salad altogether and serve it with a grilled or roasted veggie!

Adapted from Rachael Ray Magazine

Buttermilk Chicken with Chopped Salad

Course: Main Dish
Cuisine: American
Servings: 6 servings
Calories: 165kcal
Author: Steph Wagner
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  • 2/3 cup low-fat buttermilk
  • 1 tbsp fresh thyme
  • 1 lemon juice
  • 1/4 tsp each salt & pepper
  • 1 1/2 lbs boneless skinless chicken thighs, cut into 1/2 inch pieces fat removed as much as possible
  • 1 head romaine or butterleaf lettuce
  • 1 cucumber, chopped
  • 1/4 cup red onion, chopped
  • 1 cup red grapes, halved


  • Preheat grill or grill pan to medium high heat.
  • In a small bowl mix together buttermilk, thyme, zest and juice of 1 lemon and sprinkle with salt and pepper. Toss the chicken with half of the buttermilk mixture. Save other half for dressing if using.
  • Grill chicken on each side for about 10 minutes per side. Remove from heat, let cool, and cut into large pieces.
  • In a large bowl, toss together lettuce, cucumber, onion and grapes. Place chicken on top and dressing on the side to serve.


Serving: 3oz | Calories: 165kcal | Carbohydrates: 7g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 236mg | Potassium: 722mg | Fiber: 3g | Sugar: 8g | Vitamin A: 9297IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 3mg
Nutrition Facts
Buttermilk Chicken with Chopped Salad
Amount Per Serving (3 oz)
Calories 165 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 109mg36%
Sodium 236mg10%
Potassium 722mg21%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 8g9%
Protein 25g50%
Vitamin A 9297IU186%
Vitamin C 13mg16%
Calcium 97mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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