Buttermilk Chicken Salad with Blue Cheese Ranch Dressing

This dish is a perfect blend of savory flavours and textures. Enjoy our buttermilk chicken salad, paired with a creamy blue cheese ranch dressing, topped with walnuts and fresh herbs.

SERVES: 4

• 1 pack Rangitikei Buttermilk Tenders
• 1 head cos lettuce, chopped
• 1 small fennel bulb, thinly sliced
• 1 pear, thinly sliced
• ½ cup chopped walnuts, toasted
• 1 tablespoon chopped chives
• ¼ cup flat leaf parsley

For the blue cheese ranch dressing:

• 1 block Food Snob Creamy Danish Blue Cheese
• ½ cup Greek yoghurt
• 2 tablespoons mayonnaise
• 1 tablespoons white wine vinegar
• 1 clove garlic, crushed

1. Cook the Rangitikei Buttermilk Tenders in the oven or air fryer as per packet instructions.
2. While the chicken is cooking, make the blue cheese dressing. Place most of the blue cheese in a small bowl (reserving some crumbles for garnish), and mash with a fork. Add the Greek yoghurt, mayonnaise, white wine vinegar & garlic and whisk to combine. If needed add cold water a teaspoon at a time to thin out the dressing.
3. When the chicken is ready, slice across the grain into bite size pieces.
4. In a large bowl add the cos, fennel, pear & parsley. Drizzle half of the dressing and toss to coat. Serve on individual plates, top with the chicken, walnuts, chives, parsley and reserved blue cheese crumbles. Serve the remaining dressing on the side.