Chopped Chicken Salad with Buttermilk Dressing

A great way to use last night’s chicken and veggie leftovers in a satisfying chopped chicken salad.

 Serves 6

Salad Ingredients:
1 bag Fresh Express Green & Crisp salad
2 cups chopped roasted or grilled chicken, chopped bite sized
1/2 cup chopped steamed or roasted potatoes, chilled and chopped bite sized
1/2 cup chopped cooked green beans, chilled (or substitute raw sugar snap peas)
1/2 cup chopped, peeled carrots
1/4 cup chopped celery
1/4 cup roasted sunflower kernels
1/2 cup grape tomatoes
1/4 cup sliced scallions

Buttermilk Dressing Ingredients (or you can use your favorite prepared Buttermilk Ranch Dressing):
1 small garlic clove, smashed
1/4 tsp. onion powder
1/4 tsp. salt
3 Tbsp. sour cream
3 Tbsp. mayonnaise
1Tbsp.  white wine vinegar
1/4 cup buttermilk
Freshly ground pepper to taste

Make the dressing:
Sprinkle the garlic with a pinch of salt and mash to a paste. In a bowl, whisk together the garlic, onion powder, sour cream, mayonnaise and vinegar. Whisk in the buttermilk and season with pepper.

Make the salad:
Place lettuce mix in salad bowl and add in all other ingredients. Make dressing, then gently mix into salad, divide onto plates and serve.