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A large bowl of massaged kale, toasted croutons, and grilled chicken topped with a creamy buttermilk dressing.

Asiago Buttermilk Chicken Kale Salad

sara a.
A hearty chicken kale salad loaded with creamy, herb-y buttermilk dressing & Asiago cheese.
5 from 2 votes
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Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Course Salad
Cuisine American
Servings 2 salads

Ingredients
  

For the Buttermilk Marinated Chicken:

  • 10 oz. Chicken Breast
  • 1 cup Buttermilk
  • 1 tbsp. freshly chopped Parsley
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper Freshly Cracked

For the Asiago Buttermilk Dressing:

  • 3 tbsp. Buttermilk
  • 3 tbsp. Greek Yogurt or sour cream
  • 2 tbsp. Mayonnaise or olive oil
  • 1 tsp. Dijon Mustard
  • 1 tbsp. finely chopped fresh Parsley*
  • 1 tbsp. finely chopped fresh Chives
  • 2 tsp. finely chopped fresh Oregano*
  • 2 cloves Garlic minced (about 2 tsp.)
  • 1/3 cup finely grated Asiago Cheese
  • 1/4 tsp. Sugar
  • 1/4 tsp. Kosher Salt or to taste

For the Kale Salad:

  • 6 cups chopped Kale tightly packed
  • grilled Buttermilk Marinated Chicken
  • Asiago Buttermilk Dressing
  • Toasted Croissant Croutons
  • more Asiago Cheese

Instructions
 

For the Buttermilk Marinated Chicken:

  • Combine buttermilk, garlic powder, parsley, salt and pepper in a small, shallow dish or a zip-top bag. Stir to combine. Place chicken breasts in the marinade, toss to coat, and refrigerate for two hours (or overnight).

For the Asiago Buttermilk Dressing:

  • Combine all dressing ingredients in a medium bowl. Whisk to thoroughly combine. Taste, and season with salt additional salt if needed. Cover and refrigerate while you grill the chicken, or while the chicken marinates.

For the Kale Salad:

  • Remove chicken from the buttermilk, and shake off as much as possible. Heat an outdoor grill or grill pan over medium heat, and grill chicken for about 4-5 minutes per side, until cooked through (reaches 165 F internally). Set the chicken aside to rest while you prepare the salad.
  • If using whole kale, tear the leaves off into small pieces, discarding most of the thick stems. Massage kale with one heaping teaspoon of extra virgin olive oil and a pinch of salt until all of the kale is coated, and noticeably softer. Divide kale between two bowls.
  • Slice the chicken, and divide it between the salads. Drizzle salads with buttermilk asiago dressing, then top with toasted croissant croutons and additional Asiago cheese (if desired.) Freshly cracked pepper on top is always nice, too!

Nutrition

Serving: 1salad
Keyword Asiago Buttermilk Chicken Kale Salad
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