Creamy Herb Dressing with Two (or more!) Uses
makes about 1 cup - enough for the chicken marinade and the salad dressing, or serve with a plate of hot wings or crudites
6 sprigs fresh herbs
3 T sour cream
3 T mayo
1/4 c cider vinegar
1/4 c buttermilk
1/3 c olive oil
1/2 t mustard
salt & pepper
1 c fine, dry breadcrumbs
2 chicken breasts, cut into strips
salad greens and salad accessories (tomatoes, avocado, etc...)
- Start by making the dressing. Grind the garlic, herbs (I usually use rosemary, thyme, and oregano but you can also add/combine in basil, cilantro, dill, tarragon, etc...), salt, and pepper in a Cuisinart or something like it (or if you want to go low-tech, chop everything extra fine, put it in a jar, and shake it very very well).
- Add the rest of the elements, but just half of the oil, and blend. Taste to adjust salt and pepper.
- It should be a little strong right now, which is perfect for a marinade. Reserve about 1/4 c of the dressing for the salad and pour the rest over the chicken.
- Finish the dressing by blending in as much of the remaining oil as you want.
- When you're ready to cook the chicken remove it from the marinade and give it a little shake to get off the excess. Have the bread crumbs ready in a shallow bowl and coat the chicken on both sides.
- Grill the chicken by first using indirect heat* for about 10 minutes per side. Move the chicken over the heat to toast the breadcrumbs for about 2 minutes per side (or until you like the color).
- Compose your salad and eat!