Chicken Salad With Avocado & Buttermilk Vinaigrette

Serves 4

For The Chicken

  • 4 boneless, skinless Smart Chicken breasts

  • 1 shallot, peeled and quartered

  • 2 garlic cloves, crushed

  • ½ cup lightly packed fresh dill

  • 2 teaspoons kosher salt

  • 1 teaspoon whole peppercorns

  • 4 cups cold water

For The Vinaigrette

  • ¼ cup lightly packed fresh mint leaves, coarsely chopped

  • 2 tablespoons fresh dill, coarsely chopped

  • 2 tablespoons fresh parsley leaves, coarsely chopped

  • ½ cup buttermilk

  • 2 tablespoons plain Greek yogurt or sour cream

  • 2 tablespoons Champagne vinegar

  • 2 tablespoons extra-virgin olive oil

  • ½ teaspoon Dijon mustard

  • 1 small garlic clove, grated

  • ½ teaspoon sugar

  • ¼ teaspoon kosher salt

  • Several grinds black pepper

For The Salad:

  • 1 head (about 1½ pounds) romaine lettuce, torn or chopped into bite-size pieces

  • 1 pint cherry or grape tomatoes, halved

  • ¼ cup toasted walnut pieces

  • 1 avocado, peeled and sliced or diced into 1-inch cubes

  • 1 tablespoon finely chopped chives

To a medium saucepan, add the chicken, shallot, garlic cloves, dill, salt, and peppercorns and cover with cold water. Bring to a simmer over medium heat, then reduce heat to low and cook for 10 to 12 minutes, or until chicken is cooked through. Meanwhile, in a blender or food processor, combine vinaigrette ingredients and pulse just until smooth. (Alternatively, you can make the vinaigrette by hand by finely mincing the mint, parsley, and dill and whisking all ingredients together in a bowl.)

Once chicken is cooked through, remove it from the poaching liquid and let it cool on a cutting board. Cut chicken against the grain into ¼-inch-thick slices.

To assemble salad, combine lettuce, tomatoes, avocado, walnuts, and chives in a large bowl, and drizzle with two thirds of the vinaigrette. Toss gently and transfer to a serving platter or divide among plates. Fan chicken over top of salad, drizzle with remaining vinaigrette, and serve.