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- In a bowl, whisk together the Greek yoghurt, lemon juice, mustard and garlic. Slowly pour in the buttermilk, whisking constantly. Whisk in the parsley and season with salt and pepper. Refrigerate until ready to use.
- Place the chopped lettuce in a large bowl. Arrange the remaining ingredients (bacon, blue cheese, avocado, tomatoes, sweetcorn and chicken) over the top in colourful stripes. Drizzle with the buttermilk dressing and serve.
Note: Rotisserie chicken can be used as an alternative to leftover roast chicken, if you wish.
Per serving: 438kcals, 27.3g fat (10.8g saturated), 22.4g carbs, 7g sugars, 29.4g protein, 5.8g fibre, 0.944g sodium
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