Chicken Kale Salad & Asiago Buttermilk Dressing Recipe

from A Flavor Journal

Marinate two chicken breasts in a buttermilk marinade with garlic powder, salt, pepper, and parsley. (2 hours)

Marinate Chicken

Make Asiago Buttermilk Dressing

Combine buttermilk, greek yogurt, mayonnaise, asiago cheese, dijon, garlic, herbs,  & a pinch of sugar + salt.

Grill Chicken Breast

Shake off as much marinade as possible, then grill the chicken for about 4-5 minutes per side until cooked through.  Rest chicken for 10 minutes.

Massage Kale

Massage 6 cups of kale with 1 heaping teaspoon of olive oil & a pinch of salt.

Top with Grilled Chicken

Sliced or chopped.

Add Toasted Croissant Croutons

Toss one cubed croissant with olive oil, dried oregano, parmesan, salt and  pepper. Bake at 350 for 10 minutes.

& grate fresh Asiago over the top!

Pour on Asiago Buttermilk Dressing

This recipe makes two large salads!


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