Chicken-broccoli salad with buttermilk dressing

Delight in the flavors of tender chicken and crunchy broccoli tossed in a creamy buttermilk dressing, creating a harmonious culinary experience.

Ingredients:

• ½ cup low-fat buttermilk
• ¼ cup low-fat plain Greek yogurt
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 ½ teaspoons anchovy paste
• 1 large garlic clove
• ¾ cup finely grated Parmesan cheese, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 230g whole-wheat penne
• 3 cups shredded cooked chicken breast
• 1 pint cherry tomatoes, halved
• 5 cups chopped romaine lettuce

Instructions:

1. Mix together buttermilk, yogurt, oil, lemon juice, mustard, anchovy paste, garlic, 1/2 cup of Parmesan, and 1/4 teaspoon each of salt and pepper in a blender; blend on high speed until the mixture is smooth, approximately for 1 minute. Keep it aside.
2. Prepare the pasta as per the directions on the package, without adding salt. Once cooked, drain the pasta while saving 1 cup of the cooking water.
3. In a large bowl, combine the pasta, chicken, tomatoes, 1/4 cup of the saved cooking water, and the remaining 1/4 teaspoon each of salt and pepper. Mix in the buttermilk dressing until all ingredients are fully combined. Add more cooking water if needed to achieve a creamy texture. Cover the bowl and refrigerate for a minimum of 30 minutes or a maximum of 2 days.
4. Just before serving, add lettuce to the mixture and sprinkle with the remaining 1/4 cup of Parmesan.

Summary:

• Calories: 2002 kcal
• Fat: 95 g
• Protein: 99 g
• Carbs: 183 g
• Potassium: 2342 mg
• Magnesium: 202 mg