If you’re looking for a fresh, feel-good meal that’s still satisfying, this butter lettuce salad with chicken is it. Roasted chicken, crisp vegetables, and torn sourdough croutons come together with tender butter lettuce, all tossed in a vibrant herby yogurt dressing. It’s layered, seasonal, and full of texture – perfect for spring and summer.
butter lettuce salad with chicken – the details
This is the kind of salad that’s built to be the centerpiece. Full of texture, color, fresh herbs…it’s definitely the main event!
At the base is butter lettuce (my favorite green to use for lighter salads), layered with shredded roasted chicken, crunchy snap peas, fennel, and radishes—each bringing a different kind of crisp. Torn sourdough croutons add a satisfying golden crunch, making this feel more like a composed dish than a quick toss-together.
But what ties it all together is the herby yogurt dressing. Basil, dill, and lemon blended into creamy Greek yogurt with a little olive oil for richness. It’s light but punchy, full of flavor without overpowering the delicate greens and vegetables.
The chicken gets roasted bone-in and skin-on for maximum flavor and moisture. It’s a small step that makes a big difference, especially when you’re building a salad around it. Once it’s cool, just shred it up and toss it in.
This is a salad that’s perfect for a slow lunch or light dinner – something fresh, simple, and satisfying with every bite. Another great option that’s similar, but more geared towards end of summer produce, is this Grilled Chicken & Corn Salad with Creamy Dill Dressing.
PrintButter Lettuce Salad with Chicken & Herby Yogurt Dressing
a butter lettuce salad with shredded chicken, fennel, radish, snap peas, torn sourdough croutons, and an herby yogurt dressing
servings: 4
Ingredients
- 1 (1 ½-lb) split chicken breast (bone-in, skin-on)
- 1 cup fresh basil leaves
- ½ cup fresh dill leaves, plus more for topping
- 1 small shallot, roughly chopped
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup plain greek yogurt
- ½ cup extra-virgin olive oil
- 4 oz sourdough bread, torn into bite-sized pieces
- 2.5 oz butter lettuce, torn
- 1 medium fennel bulb, trimmed + thinly sliced
- ½ lb snap peas, peeled + thinly sliced on a diagonal
- ¼ lb breakfast radishes, trimmed + thinly sliced
- olive oil
- kosher salt
- freshly cracked black pepper
Instructions
- Preheat the oven to 425°F. Allow the chicken to sit at room temperature for about 30 minutes.
- Prepare a sheet pan with parchment paper. Place the chicken onto the pan and coat with olive oil. Season well with salt. Roast, skin side up, for 40-50 minutes, or until fully cooked through.
- Meanwhile, add the basil, dill, shallot, and lemon zest to a food processor. Pulse until chopped. Add the lemon juice, greek yogurt, and olive oil. Blend until smooth. Season with salt and black pepper to taste. Set aside.
- Heat a 12” skillet over medium heat. Add enough olive oil to coat the bottom. Once the oil is hot, add the torn bread. Toast for 4-5 minutes, stirring often, until golden and crisp. Transfer the croutons to a plate lined with a paper towel. Season well with salt.
- Once the chicken is done roasting, allow it to sit until it’s cool enough to handle. Then, use your hands to remove the meat, discarding the skin and bones. Shred the meat into bite-sized pieces.
- To serve the salad, add the lettuce, fennel, snap peas, radishes, chicken, and ¾ of the dressing to a large mixing bowl. Toss well to combine. Season with salt if needed.
- Plate the salad with the croutons, fresh dill, remaining dressing, and more cracked black pepper over top.
