Avocado & Buttermilk Chicken

I can’t remember where I got the idea for this avocado and buttermilk dressing which isn’t the greatest because I do like to acknowledge my sources when and idea isn’t my own. Anyway whoever it was, thank you! It’s a simple combo but I just love how the tangy buttermilk enchances the creamy avocado. It’s a great alternative to guacamole.

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Avocado & Buttermilk Chicken

Total Time 20 minutes minutes

Servings 2 people

Ingredients

• 10 tablespoons buttermilk
• 4 chicken thigh fillets
• 2 tablespoons lemon juice
• 1 avocado
• 1 bag salad leaves

Instructions

• Place 4 tablespoons of the buttermilk in a bowl. Season and add the chicken. Marinate in the fridge for anywhere from 5 minutes to 24 hours.
• When you’re ready to cook, heat a medium frying pan on a medium high heat. Wipe the marinade from the chicken and rub with a little oil. Cook for 4-5 minutes on each side or until well browned and no longer pink in the middle.
• Meanwhile mash the avocado with the remaining 6 tablespoons buttermilk, or whizz in the food processor. Season well.
• Mix lemon juice with 2 tablespoons extra virgin olive oil. Season and toss in the salad.
• To serve, smear avocado dressing on two plates. Top with chicken and then the salad.

Variations

dairy-free – replace buttermilk with lemon or lime juice. You won’t need as much, I’d start with half.

vegetarian – serve the dressing drizzled over cooked or canned black beans or lentils that have been warmed in a little olive oil.

dairy-free – combine the dairy-free and veggie options.

no buttermilk – the best alternative is to replace with 2/3 natural yoghurt and 1/3 cold water.

more substantial / carb lovers – serve with corn chips, warm tortillas, flat bread or soft bread rolls.

more veg – serve with steamed snowpeas, steamed broccoli or warm some frozen peas in the pan after cooking the chicken. Or you could add raw veg or sprouts to the salad.

paleo (grain, legume & dairy-free) – use coconut milk instead of butter milk.

Waste Avoidance Strategy

buttermilk – best to use for another meal.

chicken thigh fillets – freeze them.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

avocado – best to use for another meal.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.