Buttermilk Chicken Caesar Salad - cooking recipe

Ingredients

1 1/2 cups low-fat buttermilk
2 tablespoons lemon juice, fresh
1 garlic clove, pressed through a garlic press
1/4 cup parmesan cheese, grated
coarse salt
black pepper
2 (6 -8 ounce) boneless skinless chicken breast halves
2 slices multigrain bread
1 tablespoon olive oil
1/4 cup light mayonnaise
2 romaine lettuce, heads cut into pieces (1 1/2# total)
1/2 small radicchio, thinly sliced

Preparation

Heat broiler, with rack set 4 inches from heat.
Line a rimmed baking sheet with aluminum foil.
In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan.
Season with salt and pepper.
Place mixture in a resealable plastic bag; reserving 1/2 cup for salad, add the rest of the buttermilk mixture to bag.
Refrigerate chicken at least 15 minutes and up to 1 day.
Meanwhile, make croutons by placing bread on prepared baking sheet.
Brush both sides with oil, and season with salt and pepper.
Broil until toasted, 1 to 2 minutes per side; cut into 1 inch pieces (and reserve baking sheet).
Transfer chicken to baking sheet; discard marinade.
Broil until opaque throughout, 14 to 16 minutes.
Let rest 5 minutes; thinly slice crosswise.
In a large bowl, stir together mayonnaise and the reserved 1/2 cup of buttermilk mixture.
Add romaine, radicchio, chicken, and croutons; toss to combine.
Serve immediately.