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li><li>1/4 teaspoon kosher salt</li><li>1/8 teaspoon freshly ground black pepper</li><li>1/2 cup mayonnaise</li><li>1/2 cup buttermilk</li><li>2 tablespoons chopped chives</li></ul><p id="5276">For the garlic toasts:</p><ul><li>4 slices crusty artisan-style bread</li><li>2 tablespoons olive oil</li><li>1 clove garlic, peeled</li></ul><p id="d5e8">For the salad:</p><ul><li>2 hearts of romaine, leaves torn in half, or any other crunchy leafy salad green</li><li>2 cups shredded or sliced leftover chicken</li><li>2 medium ripe avocados, sliced</li><li>A small piece of Parmesan (about 1 ounce), shaved with a vegetable peeler</li></ul><h2 id="2d4e">Instructions</h2><ol><li>Preheat the oven to 375°F.</li><li>Make the dressing: In a small mixing bowl, combine the shallots, lemon juice, salt, and pepper. Let it stand for 5 minutes. Add the mayonnaise and buttermilk, and whisk to combine. Add the chives. Taste and adjust the seasoning if necessary. This dressing can be made ahead and kept refrigerated for about a week.</li><li>Make the garlic toasts: Brush the bread slices with oil and place on a baking sheet. Bake for 12 to 15 minutes, until golden and crispy on the outside. Remove from the oven and cool them on the pan. Rub the garlic clove over each slice.</li><li>Assemble the salad: Divide the romaine between 4 bowls or plates. Top each with avocado, chicken, and Parmesan. Drizzle with the dressing. Serve with the garlic toasts.</li></ol><h2 id="07c9">Wine Pairing</h2><p id="c498">Pair this sad excuse for a salad with a vibrant Sauvignon Blanc from Cloudy Bay. The c

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risp acidity and citrus notes will help lift the flavors of this lackluster dish.</p><div id="f32d" class="link-block"> <a href="https://readmedium.com/recipe-what-on-earth-is-this-chocolate-i-scream-cookie-sandwiches-rubbish-b96834b94ef2"> <div> <div> <h2>RECIPE — What On Earth Is This Chocolate I Scream Cookie Sandwiches Rubbish?!</h2> <div><h3>Good cooks never lack friends. — Anonymous</h3></div> <div><p>medium.com</p></div> </div> <div> <div style="background-image: url(https://miro.readmedium.com/v2/resize:fit:320/1*cz6kLw-OrDOOliezoSUMUw.gif)"></div> </div> </div> </a> </div><p id="be60">There you have it, a recipe that might just rescue this dish from the depths of culinary despair. Now, off you go and try not to ruin it!</p><h2 id="bb18">Bon Appétit</h2><p id="9aac">If you’ve managed to salvage this sorry excuse for a Chicken and Avocado Salad with Buttermilk Dressing, then you might just have a chance at salvaging your reputation as a cook. Hungry for more culinary disasters? Hit that subscribe button for a journey through the world of tasteless salads. And if you’ve miraculously found a way to inject flavor and excitement into this pitiful salad, I suppose you could share your mediocre wisdom in the comments. Or maybe just quietly munch on your bland creation, knowing that sometimes the best meals are the ones that leave you craving something with actual taste.</p></article></body>

RECIPE — What’s This Bland Excuse For A Salad With Chicken And Avocado And A Buttermilk Dressing?

The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude. — Julia Child

You call that a recipe? It’s like someone sprinkled a pinch of flavor over a plate of disappointment. But let’s see if we can salvage this sorry excuse for a salad. Here’s a proper recipe for a chicken and avocado salad with buttermilk dressing.

Chicken and Avocado Salad with Buttermilk Dressing

Ingredients

For the buttermilk dressing:

  • 1 tablespoon finely chopped shallots
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tablespoons chopped chives

For the garlic toasts:

  • 4 slices crusty artisan-style bread
  • 2 tablespoons olive oil
  • 1 clove garlic, peeled

For the salad:

  • 2 hearts of romaine, leaves torn in half, or any other crunchy leafy salad green
  • 2 cups shredded or sliced leftover chicken
  • 2 medium ripe avocados, sliced
  • A small piece of Parmesan (about 1 ounce), shaved with a vegetable peeler

Instructions

  1. Preheat the oven to 375°F.
  2. Make the dressing: In a small mixing bowl, combine the shallots, lemon juice, salt, and pepper. Let it stand for 5 minutes. Add the mayonnaise and buttermilk, and whisk to combine. Add the chives. Taste and adjust the seasoning if necessary. This dressing can be made ahead and kept refrigerated for about a week.
  3. Make the garlic toasts: Brush the bread slices with oil and place on a baking sheet. Bake for 12 to 15 minutes, until golden and crispy on the outside. Remove from the oven and cool them on the pan. Rub the garlic clove over each slice.
  4. Assemble the salad: Divide the romaine between 4 bowls or plates. Top each with avocado, chicken, and Parmesan. Drizzle with the dressing. Serve with the garlic toasts.

Wine Pairing

Pair this sad excuse for a salad with a vibrant Sauvignon Blanc from Cloudy Bay. The crisp acidity and citrus notes will help lift the flavors of this lackluster dish.

There you have it, a recipe that might just rescue this dish from the depths of culinary despair. Now, off you go and try not to ruin it!

Bon Appétit

If you’ve managed to salvage this sorry excuse for a Chicken and Avocado Salad with Buttermilk Dressing, then you might just have a chance at salvaging your reputation as a cook. Hungry for more culinary disasters? Hit that subscribe button for a journey through the world of tasteless salads. And if you’ve miraculously found a way to inject flavor and excitement into this pitiful salad, I suppose you could share your mediocre wisdom in the comments. Or maybe just quietly munch on your bland creation, knowing that sometimes the best meals are the ones that leave you craving something with actual taste.

Salad
Buttermilk
Chicken
Excuse
Bland
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