Chicken Salad with Buttermilk Chive Dressing

A quick post for the middle of the week, and oh my god it's savoury. AND healthy. What's going on??? I wouldn't normally post about a salad, but I felt compelled to share this one with you because it took me about 5 seconds to prepare and it was so tasty and pretty healthy too. I like to think of it as my 'leftovers salad', which is where I throw together whatever I have in my fridge in the hope that it resembles a meal. It's great for when you have leftover roast or BBQ chicken from dinner the night before.

There's obviously nothing mind blowing about the salad itself; just baby spinach, chicken and corn, but the dressing is good part. I always end up with leftover buttermilk from baking and other than making pancakes and scones, I don't have many uses for it. Buttermilk is kind of magical though. It's thick and creamy and anything that you bake with it turns out super moist. But it's low fat! And it works awesome in a salad dressing, making it a great replacement for those ultra fatty creamy dressings without any loss of flavour. As Tomred wisely said to me once, it's all about the dressing.

Chicken Salad with Buttermilk & Chive Dressing
1 1/2 cups Shredded chicken breast (or whatever leftover meat, or tuna)
1 bunch/bag baby spinach (or whatever salad greens you prefer)
1 cup sweet corn kernels, cooked (fresh or frozen)
(Basically you can throw in whatever leftovers you like)

For the dressing:
225ml buttermilk
2 tbsp freshly chopped chives
2 tbsp white vinegar
1 tbsp low fat mayonnaise
1/4 tsp sea salt
1/4 tsp freshly ground pepper

These instructions are so easy I feel silly: place all the ingredients for the dressing in a bowl and whisk to combine, adjust to taste if necessary. Place all the remaining salad ingredients in a large bowl and toss with dressing. Top with extra freshly cracked pepper. Enjoy!