Ingredients
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1 avocado, peeled and pitted
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1 ½ cups buttermilk
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¼ cup fresh chopped herbs (such as tarragon, sorrel, mint, parsley and/or cilantro)
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2 tablespoons rice vinegar
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½ teaspoon salt
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3 cups chopped romaine lettuce
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1 cup sliced cucumber
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3 ounces sliced (or diced) cooked boneless, skinless chicken breast (see Tip)
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½ cup diced low-fat Swiss cheese (2 ounces)
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6 cherry tomatoes, halved if desired
Directions
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To prepare dressing: Place avocado, buttermilk, herbs, vinegar and salt in a blender and puree until smooth. (Makes about 1 3/4 cups dressing.)
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To prepare salad: Toss lettuce and cucumber in a bowl with 1 tablespoon of the dressing. Top with chicken, cheese and tomatoes. (Refrigerate the extra dressing for up to 3 days.)
