Side Servings

Carb-conscious chicken salad

4 to 6
30 minutes, plus overnight marinating time
15 minutes
Wine/Spirit Pairing
Kleine Zalze Vineyards Selection Chenin Blanc 2019

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  • 700 g free-range skinless chicken breast fillets
  • 2–3 T canola oil
  • sea salt and freshly ground black pepper, to taste
  • For the marinade, mix:
  • ½ cup buttermilk
  • 1 lemon, zested
  • 1 T lemon juice
  • 2 T fresh dill, chopped
  • For the dill-buttermilk dressing, whisk:
  • ¾ cup buttermilk
  • ¾ cup thick mayonnaise (Hellmann’s or home-made)
  • 1 clove garlic, crushed
  • 2 T fresh dill, chopped
  • 1 T lemon juice
  • sea salt and freshly ground black pepper, to taste
  • For the salad:
  • 1 head Woolworths Crunchita lettuce
  • 2 avocados
  • 2 T fresh dill torn, for sprinkling

1. Slit each chicken fillet lengthways, almost through, then open out and flatten evenly. Marinate in the fridge for an hour or two, or overnight. Before cooking, make sure the chicken is at room temperature.

2. Just before serving, remove the chicken from the marinade and sear in hot oil until just cooked and still moist. Remove and season. Slice thickly and toss with half the dressing.

3. Meanwhile, roughly tear the lettuce and place in a salad bowl. Scoop out the avocado and add to the bowl. Spoon over the warm chicken and add the dill. Serve immediately, with the remaining dressing on the side.

Cook's note: This updated warm chicken salad – with avocado and a delicious ranch dressing – is more than satisfying for lunch or a light supper with a glass of wine.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Nicola Naude

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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