Popcorn Chicken Salad + Goat Cheese + Buttermilk Dressing
Lately, Sarah and I talk about goat cheese. More digestible than cow cheese, goat cheese brings a rich flavor to meals that we each love. Most recently, I made popcorn chicken, dipping fresh chicken and flouring it before pan frying in olive oil. Served on a bed of lettuce with goat cheese and a garlicky buttermilk dressing, this creamy chicken salad was flavorful and satisfying.
Sarah recently made a trip to Humboldt County with her husband and sons to visit family. While there, they made a quick stop at Cypress Grove Creamery to see the goat cheese ripening. The creamery uses a mixture of goat milks for their cheeses from 5 different types of goats! During their visit, Sarah and her family enjoyed sample of the chèvre.
Popcorn Chicken Recipe
Chop chicken into one inch pieces. Sprinkle with salt and pepper. Dip in a bowl of buttermilk, then a bowl of white flour. Pan fry in olive oil until the chicken is cooked through.
Buttermilk Dressing Recipe
Mix 2 diced garlic cloves, 1/4 cup plain yogurt, 1/4 cup Veganaise, 1/4 cup buttermilk, splash rice vinegar, salt & pepper to taste. Shake in a jar or whisk in a bowl and serve.