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Serves 4 or use smaller portions for appetizers

buttermilk chicken saladMy family liked the buttermilk-brined chicken that I made, so I cooked up another batch for weekday meals. Any cooked chicken breast will do.

This recipe was an impromptu gathering of what was easily on hand and what could be put together in less than 15 minutes (I was running late for work…because I was trying to make French macarons. Fail.)

I’d made a pineapple salsa on Sunday that disappeared too quickly, so a quick redo adding fennel worked out deliciously.

I wanted to add a bit of crunch, had no celery in the house so out came the slow-roasted almonds. I didn’t have time to pull out the food processor so I simply placed nuts in a sealed Ziploc bag and using some pressure, crushed them with a rolling pin. Easy.

What you need:

  • 1 1/2 c chopped buttermilk-brined grilled chicken breast
  • 1/3 c olive-oil mayonnaise
  • 1/3 c Will ‘n Roses Slightly Sea-Salted Soaked and Slow-Dried Almonds, crushed
  • 1 c Pineapple-Fennel Salsa*
  • 8 leaves of butter lettuce, trimmed, washed and dried
  • Freshly ground black pepper

What you do:

  • In lg bowl mix first four ingredients.
  • Scoop about 1/4 c chicken mixture into lettuce leaf.
  • Sprinkle with additional black pepper, if desired.

*Pineapple-Fennel Salsa

pineapple fennel salsa

I was out of Devo Olive Oil’s Pineapple White Balsamic and their Alfoos Mango White so I used their grapefruit. I haven’t tried the lemon balsamic. It’s on my list.  If you don’t have flavored white balsamics, sub with cider vinegar

 

 

 

What you need:

What you do:

  • Mix all ingredients.
  • Season with salt and pepper.
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