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Buttermilk Brined Chicken Salad
JOLENE'S RECIPE JOURNAL20Ingredients
50Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups buttermilk
- 2 Tbsp. sugar
- 1 shallot (finely chopped, used Penzey's dried)
- 4 cloves garlic (minced, used jarred)
- 1 Tbsp. salt
- 1 Tbsp. fresh oregano (chopped, used dried)
- 1 1/2 tsp. fresh thyme leaves (used dried)
- 1 1/2 tsp. fresh rosemary (chopped, used dried)
- 1 1/2 tsp. worcestershire sauce
- 1/2 tsp. freshly ground pepper
- 2 skinless chicken breasts (boneless --, 8-ounce, used 4 boneless breasts, varying sizes)
- 5 Tbsp. extra-virgin olive oil (divided)
- 2 Tbsp. red wine vinegar
- 1 tsp. fresh oregano (chopped, and/or thyme, used dried)
- 1 tsp. minced garlic (used jarred)
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1 pinch sugar
- freshly ground pepper (to taste)
- 10 cups mixed salad greens (used baby spinach and red onion)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium2210mg92% |
| Potassium1010mg29% |
| Protein31g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber2g8% |
| Sugars14g |
| Vitamin A140% |
| Vitamin C40% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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