* For a spring/summer variation, use berries or cherries instead of the apple.
For the dressing:
1/2 cup buttermilk, well shaken
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 ½ teaspoons lemon zest
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 scallion, thinly sliced
2 tablespoons coarsely chopped fresh dill
For the salad:
½ cup walnuts pieces
1 ½ tablespoons pure maple syrup
Pinch of salt
4 ounces thin green beans (haricot verte), trimmed
1 head Bibb or Boston lettuce, torn
1 small head Romaine lettuce, torn
2 cups torn cooked chicken (8 ounces) (from ½ medium roasted chicken)
2 stalks celery, cut into bite-sized pieces
1 small red apple, unpeeled, cut into bite-sized pieces
3 tablespoons dried cherries
In a medium bowl whisk together the buttermilk, mayonnaise, lemon juice, zest, mustard, salt and pepper. Then stir in the scallion and dill until combined.
Place the walnuts, maple syrup and salt into a small nonstick skillet over a medium heat. Cook, stirring frequently until the liquid is evaporated and the walnuts are glazed with the syrup and toasted, 3-4 minutes. Transfer to a plate to cool.
Bring a medium pot of water to a boil. Prepare a bath of ice water in a large bowl. Boil the green beans until they are crisp-tender, 2 minutes, then transfer them to the ice bath to stop the cooking. Remove from the ice bath, pat dry and cut into 1 ½ inch long pieces.
Place lettuce, chicken, celery, apple, cherries, walnuts and green beans in a large bowl. Drizzle with the dressing and toss to coat.
Makes 4 servings
Serving size: 3 cups
Dressing yield = ¾ cup
Per serving: Calories 360; Total Fat 19g (Sat Fat 3g); Cholesterol 70mg; Sodium 570mg; Total Carbohydrates 22g; Dietary Fiber 4g; Protein 25g
Copyright 2017 Ellie Krieger. All rights reserved.