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Begin by preparing your chicken. Coat each piece in the spice blend, ensuring that they are all well covered. Heat one tablespoons of olive oil in a large sauce pan over medium heat. Add half the chicken.Cook on one side for five minutes. Flip to the other side and cook for another five minutes. Remove to a plate. Turn the heat down a notch and add the remaining olive oil followed by the chicken. Cook for five minutes per side.While the chicken cooks, prepare your dressing. Combine mayo, yogurt and herbs in a dish and combine well. Stir in cider vinegar to combine.Slowly stir in the buttermilk, stopping when the dressing has reached your desired consistency. You will use more or less ¾ cup, depending on how thick you want the dressing.Once complete, assemble the salad. Split the lettuce, carrots and bell pepper among four bowls or plates. Add 1 ounce of cheddar cheese (approximately ¼ cup) to each plate. Add 3 ounces of chicken to each place. Top with 3 tablespoons of dressing.