[Recipe] Grilled Garlic & Buttermilk Chicken Salad with Buttermilk-Tahini Dressing

Grilled Garlic & Buttermilk Chicken Salad with Buttermilk & Tahini Dressing | www.fussfreecooking.com

Tangy, garlicky, lightly spiced and oh so flavourful! This is a salad that won’t disappoint. Thanks to the little magic that buttermilk has when it is used to marinate chicken, you’ll end up with juicy and tender chicken. I decided to put buttermilk to test with chicken breasts.

I could instantly taste the difference in texture after the chicken breasts were marinated in buttermilk, flavoured with garlic, ground cumin and coriander, tomato paste, chilli flakes, salt and generous amount of freshly milled pepper. With that being said, it is still important not to over grill the chicken breasts.

My rule of thumb when grilling chicken breasts is to treat them like steaks, turning them only once. Adjust the heat settings depending on the thickness of the chicken breasts. The thicker the chicken breasts, the lower the heat. Allow the heat to cook until you can see 50% of the chicken breasts (from the pan side down) have turned opaque which also means it is the time to flip them over to cook the other side until fully cook. Then, allow for resting time, approximately 5 to 10 minutes.

Even withthe  juiciest buttermilk marinated grilled chicken breasts, there’s a need for dressing. Keeping with the buttermilk theme here (and the buttermilk that I got from the supermarket only comes in a 600ml carton and I might as well use up the remaining amount), creamy buttermilk dressing with tahini works very well here. I like to pair tahini with garlic because there’s something about the nuttiness of the tahini and the savouriness of the garlic really makes this salad a filling meal.

Grilled Garlic & Buttermilk Chicken Salad with Buttermilk & Tahini Dressing | www.fussfreecooking.com

Grilled Garlic & Buttermilk Chicken Salad with Buttermilk & Tahini Dressing | www.fussfreecooking.com

Grilled Garlic & Buttermilk Chicken Salad with Buttermilk & Tahini Dressing | www.fussfreecooking.com

{I’ve decided to balance the tanginess of buttermilk with the natural sweetness from roasted dutch carrots, seasoned with salt, pepper and ground cumin.}

Grilled Garlic & Buttermilk Chicken Salad with Buttermilk & Tahini Dressing | www.fussfreecooking.com

Grilled Garlic & Buttermilk Chicken Salad with Buttermilk & Tahini Dressing | www.fussfreecooking.com

Grilled Garlic & Buttermilk Chicken Salad with Buttermilk & Tahini Dressing | www.fussfreecooking.com

Grilled Garlic & Buttermilk Chicken Salad with Buttermilk-Tahini Dressing

4 Servings

Grilled Garlic & Buttermilk Chicken Salad with Buttermilk-Tahini Dressing

Ingredients

  • 1 cup/250ml buttermilk
  • 1 tbsp tomato paste (*optional* this is to add some color to the chicken)
  • 2 cloves of garlic, peeled & grated
  • Generous amount of freshly milled pepper
  • 2 tsp ground cumin ( 1 tsp to marinate the chicken, 1 tsp to sprinkle over the carrots)
  • 1 tsp ground coriander
  • Chilli flakes (adjust to taste)
  • 500g chicken breasts **
  • A bunch of dutch carrots, washed & peeled
  • Cooking oil
  • Salt to taste
  • 4 servings of mixed salad leaves
  • Buttermilk-Tahini Dressing:
  • About 1½ cup/350 ml buttermilk
  • 2 tbsps tahini
  • 2 cloves of garlic, peeled & grated
  • Salt to taste
  • Generous amount of freshly milled pepper
  • A generous handful of chopped coriander (cilantro)

Instructions

  • In a mixing bowl/measuring jug, combine buttermilk, tomato paste, grated garlic, pepper, ground cumin, ground coriander and chilli flakes. Whisk the mixture with a fork until well combined. Place the chicken breasts in a flat dish, pour the buttermilk mixture over and toss the chicken breasts a little to make sure they are well coated with the marinate. Cover the dish with a cling and allow the chicken breasts for at least one hour in the fridge. (I marinated mine for 5 hours.)
  • Preheat the oven to 180C/356 F. Line baking paper on a tray. Place the dutch carrots on the tray and sprinkle with some salt, pepper and a teaspoon of ground cumin. Drizzle with cooking oil, make sure all the carrots are well coated with the spices and oil. Bake in the preheated oven for 20 minutes.
  • In the meantime, grill the chicken on a heated griddle pan until both sides are cooked. Allow them to rest on a plate, cover with aluminium foil. During the resting time, make the dressing by combining all the dressing ingredient in a measuring jug and whisk with a fork until well combine.
  • After the resting time, slice the chicken in strips. Divide the salad leaves on 4 plates equally, top with the sliced chicken and roasted carrots and spoon some dressing over the salad. Serve immediately.

Notes

I bought the fresh chicken breasts, came in four slices & flattened which were for making chicken schnitzels. Please allow at least an hour of marination time

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Grilled Garlic & Buttermilk Chicken Salad with Buttermilk & Tahini Dressing | www.fussfreecooking.com

 

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