Roasted Chicken Salad with Buttermilk Tarragon Dressing – Easy & Delicious

 

I don't always eat unhealthy or fattening food here in my kitchen. In fact, contrary to what it seems, I do try to eat fairly healthy much of the time. Healthy doesn't have to be boring, however.  (Say that three times and turn around whilst clicking your heels together . . . . wait, that's another story!)

Healthy food can actually be quite exciting and interesting. The proof of the pudding is in the eating, and this delicious salad recipe I am sharing with you today is just that! Exciting, interesting, delicious and very healthy!

 

Just look at all of that freshness on that plate.   Julienned raw parsnips and celeriac . . . celery and cucumber sliced paper thin . . . spicy little garden radishes . . .  and fresh peppery rocket leaves.

I partnered that goodness with some pan and oven roasted chicken breasts . . .  skin on this time to help keep in the moistness . . .  with a touch of thyme, some garlic, and a wee bit of butter for good measure.

 This is finished off with a beautiful, tangy Buttermilk and Tarragon Dressing. This lovely dressing is made from buttermilk, yogurt, a bit of lemon, some seasoning and lots of beautiful fresh tarragon from the garden.  Tarragon partners so beautifully with chicken.

Altogether this makes for a delicious, fresh and fairly healthy meal. I do so hope you will want to give it a go!  For the heartier eater you could add some potatoes or rice on the side.  I was quite happy with this just as is.

 

INGREDIENTS 

NEEDED TO MAKE

ROASTED CHICKEN SALAD

It does look like a lengthy list but there are three basic components to the salad.

For the chicken:

• 4 skin-on boneless chicken breasts
• freshly ground pepper and sea salt
• 1 TBS olive oil
• 2 TBS butter
• 1 clove of garlic, lightly crushed
• 2 sprigs of fresh thyme

For the salad:

• 2 small parsnips, peeled and then julienned
• 1 small celeriac, peeled and then julienned
• 2 sticks of celery, trimmed and finely sliced
• a 4-inch piece of cucumber, cut in half lengthwise and then cut into
• very thin half moons
• a handful of red radishes, trimmed, cut in half and thinly sliced
• a couple of handfuls of fresh baby rocket

For the dressing:

• 1/4 cup (61g) of whole milk Greek yogurt
• 1/4 cup (60ml) of buttermilk
• 1 tsp of Dijon mustard
• 1 tsp fresh lemon juice
• flaked sea salt and coarse black pepper to taste
• pinch sugar
• 2 TBS chopped fresh tarragon

 

Skin on chicken breast can sometimes be difficult to find. I tend to buy whole chickens when they go on offer. I bring them home and then cut them apart into individual pieces. I will leave some of the breasts with the bone in and some with the bone removed. It is a very simple thing to do with a boning knife. A boning knife has a flexible blade and is easily maneuverable.

For any vegetable substitutions see FAQ's below.

I use full fat yogurt and buttermilk. Do not be tempted to use regular mustard in place of the Dijon. It will be far too vinegary and sharp. 

Fresh tarragon is really nice, but if you cannot get it, use a good quality dried leaf tarragon.

Baby rocket is also known as baby arugula. You could also use a mix of spinach and arugula.

HOW TO PREPARE

ROASTED CHICKEN SALAD

This is not a very difficult recipe to execute at all. Much of it can be done ahead of time. See the FAQ's below.

1. Prepare all of your vegetables and set aside. (For the julienned veggies a dedicated Julienne cutter is quite helpful and makes short work of the process.)
2. Preheat the oven to 180*C.350*F/gas mark 4.
3. Season the chicken all over with salt and pepper. Heat the oil in a large oven-proof skillet. Once hot, add the chicken breasts, skin side down. (Use a good oven-proof skillet with a heavy bottom.)
4. Brown well on that side. Flip over, and add the butter, garlic and thyme to the skillet.
5. Bang the chicken into the oven (skin side up) and roast for 10 to 12 minutes, until cooked through and the juices run clear, basting several times with the pan juices during the cooking time.
6. Remove from the oven and allow to rest for five minutes. (It is important to rest the chicken so that any juices will be re-absorbed and keep it moist.)
7. Whisk all of the dressing ingredients together until well emulsified.
8. Mix the salad ingredients together in a large bowl. Add a bit of the dressing and toss to coat.
9. Divide the salad between four chilled plates. (Chilled plates are not necessary but do keep the salad nice and cool and are an expert touch.)
10. Cut the chicken breasts on the diagonal and fan out around the salad. Drizzle each with the remaining dressing and serve immediately.

 

HINTS & TIPS 

FOR 

THE BEST SALAD

• Try not to prepare your vegetables too far ahead of time, but if you must, slip them into acidulated water to help preserve the color and refrigerate covered. When you are ready to use them, drain them very well and pat them dry with paper towels.
• Do not dress the salad until just before you are going to eat it. That way the vegetables will be the freshest and not wilted.
• You can grill the chicken ahead of time and then just gently reheat it if you wish to serve it warm. Otherwise, it can be served cold or at room temperature.
• The dressing can also be made ahead of time.  Store in an airtight container in the refrigerator and give it a good shake before using.

 

CAN I USE SKINLESS BONELESS CHICKEN BREASTS?

No, you can use boneless, skinless chicken breasts if you wish.  The skin helps to keep the chicken moist however and does add a bit of flavor. Your chicken may also cook a bit faster without the skin so beware. The chicken is done when the interior temperature at the thickest point registers 165*F/74*C.

CAN I USE CHICKEN THIGHS?

By all means. Just bear in mind that they may take slightly longer to cook. Again, they are done when the interior temperature at the thickest point registers 165*F/74*C.

DO I NEED TO USE CELERIAC?

Celeriac (or celery root) does add a lovely sweet and nutty flavor, but if you cannot get it, feel free to substitute with one of the following ingredients:  Carrots, turnips, Jicama, Kohlrabi.  The color will be different, but it will still taste good.

 

A FEW OTHER

CHICKEN SALAD RECIPES 

FOR YOU TO ENJOY

CHICKEN TACO SALAD - This is the low-fat version of a popular salad, but I can promise you, you will never miss the fat! With plenty of chicken pieces, low-fat cheese, and baked tortilla chips, lots of veggies, and a very tasty dressing, this always goes down a real treat!  It's just spicy enough without being over the top. You can adjust the spice according to your own taste.

HONEY & SESAME CHICKEN NOODLE SALAD - With this you get a cold sesame noodle salad adorned with perfectly cooked chicken, and plenty of green crunchy tender stem broccoli. It makes for a perfect make ahead family supper for those days when you are really busy and know you won't have a lot of time on your hands. This is absolutely delicious! If you are fond of Asian flavors, you will love this.

 

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Yield: 4 servings

Author: Marie Rayner

Roasted Chicken Salad with a Buttermilk and Tarragon Dressing

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

This is a healthy and delicious salad. Simple ingredients put together in the most delicious way. It is so easy to make but feels and tastes so special. Prepare to fall in love.

Ingredients

For the chicken:

• 4 skin-on boneless chicken breasts
• freshly ground pepper and sea salt
• 1 TBS olive oil
• 2 TBS butter
• 1 clove of garlic, lightly crushed
• 2 sprigs of fresh thyme

For the salad:

• 2 small parsnips, peeled and then julienned
• 1 small celeriac, peeled and then julienned
• 2 sticks of celery, trimmed and finely sliced
• a 4-inch piece of cucumber, cut in half lengthwise and then cut into
• very thin half moons
• a handful of red radishes, trimmed, cut in half and thinly sliced
• a couple of handfuls of fresh baby rocket

For the dressing:

• 1/4 cup (61g) of whole milk Greek yogurt
• 1/4 cup (60ml) of buttermilk
• 1 tsp of Dijon mustard
• 1 tsp fresh lemon juice
• flaked sea salt and coarse black pepper to taste
• pinch sugar
• 2 TBS chopped fresh tarragon

Instructions

1. Prepare all of your vegetables and set aside.
2. Preheat the oven to 180*C.350*F.
3. Season the chicken all over with salt and pepper. Heat the oil in a large oven-proof skillet. Once hot, add the chicken breasts, skin side down.
4. Brown well on that side. Flip over, and add the butter, garlic and thyme to the skillet.
5. Bang the chicken into the oven (skin side up) and roast for 10 to 12 minutes, until cooked through and the juices run clear, basting several times with the pan juices during the cooking time.
6. Remove from the oven and allow to rest for five minutes.
7. Whisk all of the dressing ingredients together until well emulsified.
8. Mix the salad ingredients together in a large bowl. Add a bit of the dressing and toss to coat.
9. Divide the salad between four chilled plates.
10. Cut the chicken breasts on the diagonal and fan out around the salad. Drizzle each with the remaining dressing and serve immediately.

Notes

You can very easily make your own buttermilk substitute if you cannot get the real thing. There are two ways of doing this.

One - Place one tsp of lemon juice or white vinegar into a cup measure. Add whole milk to the amount of buttermilk needed for the recipe. Whisk well together and leave to clabber for 5 minutes.

Two - Whisk together equal amounts of full fat yogurt or sour cream and whole milk to give you the full measure of buttermilk needed. Leave to clabber for 5 minutes.

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