That leftover chicken in the fridge? Whether it’s poached, baked, or grilled, give it a home in this salad! You won’t find dainty croutons here. I adore serving this salad with big slices of garlic toast. Pick a hearty, crusty artisan-style bread, cut it into thick slices, and toast it in the oven. This makes toast that’s crunchy on the outside but still a little chewy on the inside (my favorite). If you like a lot of crunch, cut thinner slices and toast them in a toaster. This is my go-to salad for when time is short and chicken is lingering from another meal. As a bonus, romaine lettuce is easy to prep: just roughly chop, give it a rinse and a spin in the salad spinner, and you’re ready to make your salad. No fuss no muss!
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
This dressing can be made ahead and kept refrigerated for about a week.
