Salad with Green Goddess-Marinated Chicken
Green Goddess Marinade
½ cup buttermilk
½ cup sour cream
1 tablespoon freshly squeezed lemon juice
1 anchovy fillet
2 tablespoons loosely packed fresh flat-leaf parsley leaves
2 tablespoons loosely packed fresh chervil leaves
1 tablespoon loosely packed fresh tarragon leaves
1 tablespoon minced fresh chives
1 garlic clove, sliced
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 8 ounces each)
1 bag (5 ounces) mixed mesclun greens or butter lettuce
For the marinade: Combine the buttermilk, sour cream, lemon juice, anchovy, parsley, chervil, tarragon, chives, and garlic in a blender and blend until smooth. Season to taste with salt and pepper. Makes about 1¼ cups (enough for six to 10 servings, or four servings and a salad).
For the salad: Pound the chicken breasts to an even thickness of ½ to ¾ inch. Add the chicken and ½ cup of the Green Goddess Marinade to a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the chicken from the marinade, pat dry with paper towels, then grill on an oiled grill grate over direct high heat until just cooked through, 10-12 minutes, turning once. The chicken will be firm to the touch and the juices will run clear when it is just cooked through. Tent the chicken with foil and let rest for 5-10 minutes before carving and serving. Serve the chicken breasts, thinly sliced, over a salad of butter lettuce or mesclun greens. Use the remaining marinade as the salad dressing.
"Marinades" by Lucy Vaserfirer (2014 The Harvard Common Press)