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Grilled Chicken Kale Salad with Asiago Buttermilk Dressing
A FLAVOR JOURNA37Ingredients
2Hours
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Ingredients
US|METRIC
1 SERVINGS
- 1 cup buttermilk
- 1/2 tsp. garlic powder
- 1 Tbsp. finely chopped fresh parsley
- 1/2 tsp. salt (each of, & Pepper)
- 10 oz. chicken breast (ideally two chicken breasts)
- 3 Tbsp. buttermilk
- 2 Tbsp. mayonnaise
- 3 Tbsp. sour cream (or Greek Yogurt)
- 1 tsp. Dijon mustard
- 1/4 tsp. sugar
- 2 garlic cloves (Fresh, ** minced, about 2 tsp.)
- 1 Tbsp. finely chopped parsley (each of fresh, & Chives***)
- 2 tsp. oregano (fresh, finely chopped)
- 1/3 cup Asiago cheese (finely grated)
- salt (to taste)
- 10 oz. chicken breast
- 1 cup buttermilk
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper (Freshly Cracked)
- 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. chopped fresh chives (finely)
- 2 tsp. fresh oregano (finely chopped)
- 2 cloves garlic (minced, about 2 tsp.)
- 1/3 cup Asiago cheese (finely grated)
- 1/4 tsp. sugar
- 1/4 tsp. kosher salt (or to taste)
- 6 cups chopped kale (tightly packed)
- buttermilk
- chicken
- dressing (Asiago Buttermilk)
- croutons (Toasted Croissant)
- Asiago cheese (more)
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