Chicken-and-Kale Salad With Herbed Buttermilk Dressing

Chicken-and-Kale Salad With Herbed Buttermilk Dressing

Victor Protasio; Food Styling: Torie Cox; Prop Styling: Claire Spollen


  • 1/3 cup buttermilk
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 3 tablespoons olive oil mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon kosher salt
  • 1 6-oz. pkg. baby kale
  • 1 cup thinly sliced radicchio (about 2 oz.)
  • 1/2 cup very thinly sliced radish (about 2 oz.)
  • 12 ounces shredded boneless, skinless rotisserie chicken breast (about 2 cups)
  • 3 tablespoons chopped salted roasted pistachios


  1.  Combine buttermilk, tarragon, dill, chives, mayonnaise, vinegar, garlic, and salt in a small bowl, stirring with a whisk.

  2.  Divide kale, radicchio, radish slices, and chicken among 4 shallow bowls or plates. Drizzle each serving evenly with dressing. Sprinkle with pistachios.

  • Active:
  • Total:
  • Yield: 4

Nutritional Information

Calories per serving: 256
Fat per serving: 14g
Saturated fat per serving: 3g
Cholesterol per serving: 79mg
Fiber per serving: 2g
Protein per serving: 28g
Carbohydrates per serving: 5g
Sodium per serving: 640mg
Iron per serving: 1mg
Calcium per serving: 202mg

This Recipe Is

Adam Hickman