Entree: United States – Southern United States – Chopped Garden Salad (Hearty chopped salad of mixed garden vegetables with grilled chicken and a tangy buttermilk-herb dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil for grilling
- 4 slices (approx. 2 oz (57 g)) smoked bacon
- 6 cups (180 g) mixed romaine and leaf lettuce, coarsely chopped
- 1 pint (300 g) cherry tomatoes, halved
- 1 medium cucumber, seeded and diced (approx. 7 oz (200 g))
- 1/2 small red onion, thinly sliced (approx. 1 3/4 oz (50 g))
- 1 cup (165 g) grilled or roasted corn kernels
- 1 avocado, diced (approx. 7 oz (200 g))
- 4 oz (115 g) sharp cheddar, shredded
- 1 cup (50 g) croutons
- 1/4 cup (60 ml) chopped fresh parsley and chives combined (approx. 0.53 oz (15 g))
- Lemon wedges, for serving
For the buttermilk-herb dressing:
- 1/2 cup (120 ml) buttermilk
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 g) chopped fresh herbs (parsley, chives, or dill)
- 1 tsp (5 g) Dijon mustard
- 1/4 tsp (1.5 g) salt, plus more to taste
- 1/4 tsp (1 g) black pepper, plus more to taste

Show original ingredient measurements

- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil for grilling
- 4 slices (approx. 2 oz / 57 g) smoked bacon
- 6 cups (180 g) mixed romaine and leaf lettuce, coarsely chopped
- 1 pint (300 g) cherry tomatoes, halved
- 1 medium cucumber, seeded and diced (approx. 200 g)
- 1/2 small red onion, thinly sliced (approx. 50 g)
- 1 cup (165 g) grilled or roasted corn kernels
- 1 avocado, diced (approx. 200 g)
- 4 oz (115 g) sharp cheddar, shredded
- 1 cup (50 g) croutons
- 1/4 cup (60 ml) chopped fresh parsley and chives combined (approx. 15 g)
- Lemon wedges, for serving
For the buttermilk-herb dressing:
- 1/2 cup (120 ml) buttermilk
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 g) chopped fresh herbs (parsley, chives, or dill)
- 1 tsp (5 g) Dijon mustard
- 1/4 tsp (1.5 g) salt, plus more to taste
- 1/4 tsp (1 g) black pepper, plus more to taste

Instructions

1. Preheat a grill or grill pan over medium-high heat. Brush chicken breasts with 2 tbsp (30 ml) olive oil and season with salt and pepper. Grill 4–6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice or chop into bite-sized pieces.
2. Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-sized pieces.
3. Whisk dressing ingredients together in a bowl: 1/2 cup (120 ml) buttermilk, 1/4 cup (60 ml) mayonnaise, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) lemon juice, 2 tbsp (30 g) chopped herbs, 1 tsp (5 g) Dijon mustard, 1/4 tsp (1.5 g) salt and 1/4 tsp (1 g) pepper. Taste and adjust seasoning.
4. In a large bowl, combine chopped lettuce, halved cherry tomatoes, diced cucumber, sliced red onion, grilled corn, diced avocado, shredded cheddar, croutons, chopped bacon, and grilled chicken.
5. Pour dressing over the salad and toss to coat evenly. Adjust seasoning with salt, pepper, and extra lemon juice if desired.
6. Divide onto plates or a large platter, garnish with extra chopped herbs and lemon wedges, and serve immediately.