Green goddess buttermilk chicken over salad

Step 1/5

• 1 cloves garlic
• ½ shallot
• 2 anchovies
• 10 g chives
• 5 g parsley
• 1 lemons
• 125 ml buttermilk
• 125 ml yogurt
• sugar
• salt
• pepper

• fine grater
• citrus press
• blender
• cutting board
• knife

Peel and roughly chop garlic. Peel and dice shallot. Chop anchovies, chives, and parsley. Add all of it to a blender. Add zest and juice of lemons, buttermilk, and yogurt. Blend until smooth. Season with sugar, salt ,and pepper to taste.

Step 2/5

• 2 chicken breasts

• large mixing bowl

Transfer chicken breasts to a bowl and coat with half of the marinade. Toss to coat, then let chicken marinate in the fridge for approx. 6 hrs. Transfer remaining marinade to refrigerator until serving.

Step 3/5

• 100 g arugula
• 125 g lettuce
• 100 g cherry tomatoes

• cutting board
• knife
• large mixing bowl

Wash arugula and lettuce, quarter cherry tomatoes. Add arugula, lettuce and tomatoes to a large mixing bowl. Set aside.

Step 4/5

• oil for frying
• salt
• pepper

• oven
• cutting board
• knife
• large ovenproof frying pan

Preheat oven to 180°C/350°F. Heat oil in large frying pan over medium-high heat. Remove chicken breasts from marinade and fry on both sides for approx. 6 min. Transfer frying pan to oven and bake for approx. 10 min. Remove from pan, then slice and season with salt and pepper.

Step 5/5

• 25 g pine nuts

• small frying pan

In the meantime, toast pine nuts in small frying pan over medium heat for approx. 3 min., or until golden brown. Add to salad. Pour some of the remaining dressing on top and toss to coat. Plate salad and serve with chicken breast on top. Enjoy!

Enjoy your meal!