Chicken salad with low-fat ranch dressing

If you don't feel like cooking tonight, pick up a roast chicken and use it as the main ingredient in this delicious summer salad.

Ingredients (serves 4)

• 1/4 cup (60ml) buttermilk
• 1/4 cup (75g) low-fat mayonnaise
• 1 garlic clove, crushed
• 1 barbecued chicken, skin and bones discarded, meat shredded (or 3 cups shredded leftover roast turkey or ham)
• 250g cherry tomatoes, halved
• 1 avocado, thickly sliced
• 2 baby cos lettuces, thickly shredded
• 4 radishes, halved, thinly sliced
• 1/4 cup finely chopped chives

• Method

  
  

  1. To make the dressing, place the buttermilk, mayonnaise and garlic in a bowl and whisk until smooth. Season to taste with sea salt and freshly ground black pepper.
  2. Place the chicken, tomato, avocado, baby cos, radish and chives in a bowl and toss well to combine, then drizzle with the dressing and serve.
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