Ingredients
Icebox Buttermilk Dressing
- 1 cup nonfat plain Greek yogurt
- 1 cup buttermilk
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons thinly sliced green onion
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped flat leaf parsley
- 2 teaspoons honey
- 1 teaspoon favorite hot sauce, such as Cholula or Sriracha
- 1 teaspoon P.S. Flavor!? Creole Kitchen, or kosher salt and cracked black pepper to taste
- 1/4 cup P.S. Flavor!? Smokey Southern, or kosher salt, smoked paprika and black pepper to taste
- 1/2 cup extra-virgin olive oil
Chopped Chicken and Seven Vegetable Salad
- 4 cups shredded romaine lettuce
- 1 cup fresh celery, sliced
- 1 cup cucumber or zucchini, seeded, 1/4" dice
- 1 cup each red and yellow peppers, thin julienne cut
- 12 grape tomatoes, cut into quarters
- 1 cup fresh sweet corn kernels, cut off cob
- 1/2 cup green onion, thinly sliced
- 1 pound grilled or rotisserie chicken, chopped
- 1 cup diced feta cheese
- 1/2 cup toasted almonds
- 1 cup Icebox Buttermilk Dressing
Directions
For the dressing:
- Whisk together all ingredients but the extra-virgin olive oil; slowly whisk in the extra-virgin olive oil to emulsify; adjust seasonings to taste. Store in refrigerator until ready to use.
For the salad:
- Toss all ingredients together, serve immediately.
https://www.cutco.com/learn/chopped-chicken-seven-vegetable-salad