Chicken and Avocado Salad with Buttermilk Dressing

Cooking Instruction

This simple, satisfying salad is the perfect way to use up leftover chicken. Top it with a zingy buttermilk dressing and a wedge if garlicky toast! In this recipe, chicken transforms salad from a side dish into a meal by itself. That leftover chicken in the fridge? Whether it’s poached, baked, or grilled, give it a home in this salad! You won’t find dainty croutons here. I adore serving this salad with big slices of garlic toast. Pick a hearty, crusty artisan-style bread, cut it into thick slices, and toast it in the oven. This makes toast that's crunchy on the outside but still a little chewy on the inside (my favorite). If you like a lot of crunch, cut thinner slices and toast them in a toaster. This is my go-to salad for when time is short and chicken is lingering from another meal. As a bonus, romaine lettuce is easy to prep: just roughly chop, give it a rinse and a spin in the salad spinner, and you're ready to make your salad. No fuss no muss!