1 pound boneless, skinless chicken breasts, cut in ½ inch cubes
1 cup low fat buttermilk
1 cup whole wheat bread crumbs
1/2 small red onion, thinly sliced
4 radishes
1/2 cup cherry tomatoes
1/2 cup non-fat yogurt
1/4 cup fresh dill, roughly chopped
1/4 cup fresh parsley, roughly chopped
3 tablespoons fresh chives, roughly chopped
1 garlic clove, roughly chopped
1 ripe avocado
1 lemon, for juicing
5 ounces mixed greens
kosher salt, to taste
freshly ground black pepper, to taste
Directions
Step 1
For the chicken: Season the chicken with salt and pepper; set to the side.
Step 2
Set up a breading station by pouring the buttermilk into a medium bowl and pouring the breadcrumbs onto a plate or tray.
Step 3
Place the chicken in the buttermilk and stir to coat.
Step 4
Heat 1 inch of oil in a deep sided skillet over medium heat until it reaches 350°F.
Step 5
While the oil is heating, prepare your salad dressing: in the bowl of a food processor or blender pulse the yogurt, herbs, garlic and avocado until it’s smooth. Transfer to a bowl and stir in the juice from half of the lemon. Taste and add more lemon juice as needed, along with salt and pepper.
Step 6
Use a slotted spoon to scoop the chicken out of the buttermilk, allowing any excess to drain off before tossing the pieces in the breadcrumbs.
Step 7
Line a plate with paper towels. Carefully place the chicken in the hot oil, working in batches if needed to ensure that you’re not overcrowding the pot, \ and fry until golden brown, about 3 minutes. Flip and fry for an additional 3 minutes. Transfer to the paper towel-lined plate and season with salt. Repeat as needed until all of the chicken is cooked.
Step 8
To serve: Place the mixed greens in a large serving bowl and toss with the onion, radish and tomatoes. Top with the hot chicken and a drizzle of the dressing. Serve additional dressing on the side.
