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Chicken Salad with Buttermilk Ranch Dressing
Ingredients
| * | 1 head romaine lettuce |
| * | 2 cups cooked chicken (See Notes) |
| * | 2 beefsteak tomatoes, cored and chopped |
| * | 1 small red onion, diced |
| * | 5-6 large basil leaves, chiffonade |
| * | Salt and freshly ground black pepper |
| * | 1-oz. packet Ranch salad dressing mix |
| * | 1 cup mayonnaise |
| * | 1 cup buttermilk |
Instructions
| 1 | Rinse lettuce, pat dry and tear into bite-sized pieces. |
| 2 | Chop chicken into bite-sized pieces. |
| 3 | Combine chopped tomatoes, diced onion and basil together in a bowl. Season with salt and pepper to taste. |
| 4 | Combine Ranch salad dressing mix, mayonnaise and buttermilk together in a small bowl. Whisk to combine thoroughly to a smooth consistency. Refrigerate. |
| 5 | When ready to serve, place lettuce on the left side of a serving plate or shallow bowl. Place a portion of chicken in the center of the plate. Mound tomato mixture on the right side. Drizzle the Ranch dressing on top. Season with salt and pepper if desired. |
Notes
- Purchase a fully-cooked rotisserie chicken at your local supermarket for a convenient ingredient.