During the summer and warmer months, I often want something a little lighter for dinner. You won’t find many soups or casseroles on my menu plan right now. I am much more likely to grill something or make a salad.
I love salad for dinner. It is a quick, easy, and healthy meal. However, my husband does not really like just salad for dinner. In order to make us both happy, I like to serve salads that contain quite a bit of meat. Or at least where my husband’s salad can contain quite a bit of meat.
This buttermilk grilled chicken salad works perfectly for that. We both enjoy this salad, and it makes for a perfect summertime meal.
Buttermilk Grilled Chicken Salad
- 1 cup buttermilk
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon dried sage
- ½ teaspoon ground black pepper
4 boneless skinless chicken breast, or other cuts of chicken
Whisk together marinade ingredients. Add chicken and let marinade for 4-8 hours, turning chicken occasionally. I like to let this marinade for about 8 hours, but less time will work.
Remove chicken from marinade and grill chicken until done.
Serve over lettuce, and other desired vegetables.
This post linked to Foodie Fridays and What’s On Your Plate.