By Mayo Clinic Staff

Dietitian's tip:

Buttermilk is made by adding special bacteria to fat-free or low-fat milk.

Number of servings

Serves 4
  1. DASH diet
  2. Weight management
  3. Healthy-carb
  4. Diabetes meal plan
  5. Gluten-free


    For the dressing:

  1. 1/3 cup fat-free mayonnaise
  2. 1/4 cup low-fat buttermilk
  3. 2 finely chopped tablespoons fresh dill
  4. 1 teaspoon minced garlic
  5. Cracked black pepper, to taste
  6. For the salad:

  7. 4 boneless, skinless chicken breasts (4 ounces each)
  8. 2 teaspoons extra-virgin olive oil
  9. 8 cups torn salad greens
  10. 1 red bell pepper, sliced
  11. 1/2 sweet onion, sliced


In a small bowl, combine the mayonnaise, buttermilk, dill, garlic and black pepper. Whisk until smooth. Cover and refrigerate until needed.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Brush the chicken breasts with olive oil. Grill or broil until browned and just cooked through, about 5 minutes on each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

In a large bowl, combine the salad greens, bell pepper, onion and most of the dressing. Toss to mix well.

Transfer the salad to individual plates. Add the sliced chicken and drizzle with the remaining dressing. Serve immediately.

Nutritional analysis per serving

Serving size: 2 cups salad and 3 ounces grilled chicken

  • Cholesterol 84 mg
  • Calories 222
  • Sodium 264 mg
  • Total fat 6 g
  • Total carbohydrate 14 g
  • Saturated fat 1 g
  • Dietary fiber 3 g
  • Trans fat Trace
  • Added sugars 0 g
  • Monounsaturated fat 3 g
  • Protein 28 g
  • Total sugars 8 g
Feb. 06, 2020