Buttermilk Chicken Breasts with Fennel Salad
Serves 4
15 mins prep
10 mins cook
30 mins Inactive Time
55 mins total
This dinner salad features tender sliced buttermilk-marinated chicken breasts served over a lemony shaved fennel, arugula, and cannellini bean salad. Fresh and simple!
Fennel Salad
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Whisk the buttermilk, lemon juice, olive oil, fennel or Italian seasoning, garlic, basil or parsley, red pepper and 1 teaspoon salt in a large bowl. Add the chicken, turning to coat. Marinate at room temperature for 15 minutes, or refrigerate up to 2 hours in advance.
Heat a heavy skillet (such as cast iron) over medium high heat until the pan is very hot (a few drops of water should sizzle and instantly evaporate). Drizzle in about a tablespoon of oil. Cook chicken until it's no longer pink inside, about 3 minutes per side. You might have to do this in batches depending on the size of your pan.
Make the fennel salad:
Put the fennel, cannellini beans, and arugula in a salad bowl. Add the olive oil, lemon juice and salt and pepper to taste and toss to coat.
Serving:
Slice chicken ½-inch thick. Serve the salad on plates with the sliced chicken on top, then sprinkle with Parmesan shavings or grated Parmesan.
