Grilled Buttermilk Chicken with Summer Salad

Ingredients

For the Chicken:

• 3 medium skinless, boneless chicken breasts (about 1½ lb.)
• ½ cup buttermilk powder
• 2½ tsp. garlic powder
• 2 tsp. onion powder
• 2 tsp. sugar
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• 1 tsp. freshly ground black pepper
• Extra-virgin olive oil (for drizzling)

For the Salad:

• 1 large English hothouse cucumber, halved lengthwise, sliced 1″ thick on a diagonal
• 1 lb. mixed tomatoes (such as beefsteak, heirloom, and/or cherry), cut into thick wedges or halved if small
• 1 cup chopped dill and/or thinly sliced chives
• 1 small red onion, thinly sliced
• Kosher salt and freshly ground black pepper (to taste)

For the Buttermilk Vinaigrette:

• 1 garlic clove, finely grated
• ¼ cup fresh lemon juice
• 1 tsp. Dijon mustard
• ½ cup extra-virgin olive oil
• 3 Tbsp. buttermilk powder
• ½ tsp. sugar
• ¼ tsp. kosher salt

Equipment Needed

• Grill (gas, charcoal, or grill pan)
• Instant-read thermometer
• Large mixing bowl
• Whisk or jar with a tight-fitting lid
• Baking sheet
• Sharp knife and cutting board
• Large serving platter

Instructions

Step 1: Prepare the Chicken

1. Slice the Chicken: Working with one chicken breast at a time, place it on a cutting board and hold a long, sharp knife parallel to the board. Slice along the longer side to divide each breast into two thin cutlets (about ¼” thick). If the cutlets are thicker, cover with plastic wrap and gently pound with a meat mallet or the back of a cast-iron skillet to achieve uniform thickness. This ensures even cooking and a tender texture.
2. Make the Dry Rub: In a shallow bowl, combine ½ cup buttermilk powder, 2½ tsp. garlic powder, 2 tsp. onion powder, 2 tsp. sugar, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. black pepper. Mix well.
3. Coat the Chicken: Dredge each chicken cutlet in the dry rub, pressing to coat both sides generously. Arrange the coated cutlets on a baking sheet and sprinkle any remaining rub over them. Let sit at room temperature while you prepare the grill (or up to 30 minutes for enhanced flavor).

Step 2: Make the Vinaigrette

1. Combine Ingredients: In a medium bowl or a jar with a tight-fitting lid, whisk together 1 finely grated garlic clove, ¼ cup fresh lemon juice, 1 tsp. Dijon mustard, ½ cup extra-virgin olive oil, 3 Tbsp. buttermilk powder, ½ tsp. sugar, and ¼ tsp. kosher salt until smooth. If using a jar, shake vigorously to emulsify.
2. Adjust Seasoning: Taste and adjust with more salt or lemon juice if needed. Set aside.

Step 3: Prepare the Salad

1. Prep Vegetables: In a large bowl, toss 1 sliced cucumber, 1 lb. mixed tomatoes, and 1 cup chopped dill and/or chives. Set aside (do not add dressing or onions yet to keep the salad crisp).

Step 4: Grill the Chicken

1. Preheat the Grill: Prepare a grill for medium heat (about 400°F). For a gas grill, set burners to medium; for a charcoal grill, pile coals on one side for direct heat. Clean and oil the grates to prevent sticking.
2. Grill the Chicken: Drizzle the coated chicken cutlets with olive oil. Place on the grill and cook until dark grill marks appear and the chicken releases easily (use a spatula to help if it sticks), about 1–2 minutes per side. Check for doneness with an instant-read thermometer; the internal temperature should reach 165°F. Transfer to a plate and season lightly with salt if needed. Let rest for 5 minutes.

Step 5: Assemble the Salad

1. Finish the Salad: Add the sliced red onion to the reserved cucumber-tomato mixture. Drizzle with half the vinaigrette, season with salt and pepper, and toss to coat.
2. Plate the Dish: Arrange the salad on a large platter. Slice the rested chicken cutlets into strips and place on top. Drizzle with any remaining vinaigrette or serve it on the side for guests to add as desired.

Serving Suggestions

• Serve immediately for the best texture, with extra lemon wedges for a fresh squeeze of citrus.
• Pair with crusty bread, grilled corn on the cob, or a light summer cocktail like a sparkling rosé spritzer.
• For a heartier meal, add grilled potatoes or a side of quinoa.

Make-Ahead Tips

• Chicken: Coat the chicken with the dry rub and refrigerate for up to 4 hours before grilling. Do not leave it longer, as the buttermilk powder’s acidity can alter the texture.
• Vinaigrette: Prepare the dressing up to 3 days ahead and store in an airtight container in the fridge. Shake or whisk before using.
• Salad: Prep the vegetables (except onions) up to 1 day ahead and store in the fridge. Add onions and dressing just before serving to maintain crispness.

Nutritional Information (Per Serving, Based on 6 Servings)

• Calories: ~350 kcal
• Protein: 28g
• Fat: 20g (5g saturated)
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 6g