25+ Delicious Buttermilk Dinner Recipes You Need to Try

When it comes to creating a comforting, flavorful, and easy-to-make dinner, buttermilk is an often-overlooked ingredient that can transform your meals.

Known for its tangy flavor and rich texture, buttermilk is not just for pancakes or fried chicken—it can be a key component in a variety of dinner recipes.

Whether you’re looking to add a creamy touch to your sauces, create a tender marinade for meats, or even whip up a savory bread, buttermilk can elevate your culinary creations.

In this blog, we’ve curated 25+ buttermilk dinner recipes that range from hearty main dishes to light and refreshing sides.

These recipes are perfect for busy weeknights or when you want to impress your guests with something unique.

25+ Delicious Buttermilk Dinner Recipes You Need to Try

Buttermilk is truly a versatile ingredient that can bring out the best in your dinner recipes.

From creamy soups and tangy dressings to flavorful baked goods and succulent marinades, the possibilities are endless.

The 25+ recipes we’ve shared with you in this blog are designed to make dinner a delightful experience, combining rich flavors and easy preparation.

Whether you’re an experienced cook or just starting in the kitchen, these recipes will show you how to bring a bit of tang and creaminess to your meals.

Give them a try and enjoy the wonders of cooking with buttermilk!

Buttermilk Biscuits

Buttermilk biscuits are a classic Southern comfort food, offering a rich, flaky texture with a tangy flavor from the buttermilk. They’re easy to make and perfect as a side dish for dinner, served warm with butter or gravy.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk (cold)
• 1 tablespoon honey (optional)

Instructions:

1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
4. Pour in the cold buttermilk and stir gently with a spoon until just combined. Avoid overmixing to keep the biscuits tender.
5. Turn the dough out onto a floured surface and gently knead it a few times until it holds together. Pat it into a 1-inch thick rectangle.
6. Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
8. If desired, brush the tops with honey for a sweet finish.

These buttermilk biscuits are the epitome of comfort food. They are light, fluffy, and full of flavor, making them a perfect addition to any dinner. Whether served with savory dishes like fried chicken or drizzled with honey for a touch of sweetness, they’re sure to become a household favorite. These biscuits can also be enjoyed as a breakfast treat or snack with a cup of tea or coffee.

Buttermilk Chicken Tenders

Buttermilk chicken tenders are a juicy and crispy treat, thanks to the marinade of buttermilk, which helps tenderize the chicken while adding a subtle tang. Paired with your favorite dipping sauces, these tenders are a family-friendly dinner option.

Ingredients:

• 1 pound chicken tenders
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Vegetable oil for frying

Instructions:

1. In a medium bowl, whisk together the buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken tenders and toss them to coat. Cover and refrigerate for at least 1 hour (overnight for best results).
2. In another bowl, combine the flour, baking powder, onion powder, and dried thyme.
3. Heat vegetable oil in a large skillet or deep fryer over medium-high heat.
4. Remove the chicken tenders from the buttermilk marinade and dredge them in the seasoned flour mixture, ensuring each piece is fully coated.
5. Fry the chicken tenders in batches, being careful not to overcrowd the pan, for about 4-5 minutes per side or until golden brown and cooked through.
6. Drain the tenders on paper towels before serving.

Buttermilk chicken tenders are crispy on the outside, tender and juicy on the inside. The buttermilk marinade not only infuses the chicken with flavor but also keeps it moist throughout the frying process. These tenders are versatile and can be paired with any dipping sauce, from honey mustard to barbecue sauce. Whether served with a side of fries, coleslaw, or a simple green salad, these tenders make for a delightful and satisfying meal.

Buttermilk Mashed Potatoes

Buttermilk mashed potatoes are a creamy, tangy twist on the classic mashed potato dish. The buttermilk adds a refreshing tartness that balances the rich, buttery texture, making this a perfect side dish for any dinner, especially during the colder months.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 cup buttermilk (warmed)
• 4 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Place the peeled and cubed potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and return them to the pot. Use a potato masher or ricer to mash the potatoes until smooth.
3. Add the warm buttermilk and butter to the mashed potatoes, stirring until fully combined and creamy. Season with salt and pepper to taste.
4. Garnish with chopped chives or parsley, if desired, and serve immediately.

Buttermilk mashed potatoes are a delightful, creamy side dish that pairs wonderfully with roasted meats or grilled vegetables. The buttermilk adds a tangy note that elevates the dish, making it a unique and comforting option. These mashed potatoes can be easily adjusted to your preference with more or less butter or buttermilk, and they remain a family favorite at any dinner table. Whether you’re enjoying a weeknight meal or a special occasion, these mashed potatoes are sure to impress.

Buttermilk Pancakes

Fluffy, light, and with a subtle tang from the buttermilk, these pancakes are a breakfast classic that can easily be adapted for dinner. Topped with syrup, butter, or fresh fruit, they make a delicious meal for any time of day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be lumpy, not smooth.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for another 2-3 minutes, or until golden brown.
6. Serve immediately with your favorite toppings.

Buttermilk pancakes are the perfect balance of fluffy and flavorful. The tangy buttermilk adds depth to the flavor, and the pancakes are soft and airy with a slightly crisp edge. You can customize them with toppings like maple syrup, fresh berries, whipped cream, or chocolate chips. These pancakes make for a comforting and filling meal, whether enjoyed as a hearty breakfast, brunch, or even dinner with a savory side dish.

Buttermilk Cornbread

Buttermilk cornbread is moist, slightly sweet, and has a tender crumb. The addition of buttermilk adds a subtle tang, while the cornmeal provides a delightful texture. This cornbread is a great side dish for chili, soups, or any Southern-inspired meal.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 2 large eggs

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9-inch round or square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk the buttermilk, melted butter, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Let the cornbread cool slightly before slicing and serving.

Buttermilk cornbread is a rich, savory treat with a slight sweetness that balances the flavor of your main dish. The buttermilk makes the cornbread incredibly moist, while the cornmeal adds a satisfying texture. It’s perfect for soaking up sauces or served alongside hearty stews and soups. This cornbread will quickly become a favorite comfort food at your dinner table, and it pairs well with everything from barbecued meats to a simple pot of chili.

Buttermilk Mac and Cheese

Creamy and comforting, buttermilk mac and cheese takes the classic dish to a new level with a tangy twist. The buttermilk adds richness and depth to the cheese sauce, making each bite extra indulgent. This dish is perfect for a cozy family dinner.

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1/2 cup buttermilk
• 1/4 cup milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 1 tablespoon chopped parsley for garnish (optional)

Instructions:

1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
3. Slowly whisk in the milk and buttermilk, cooking and stirring constantly until the sauce thickens, about 5-7 minutes.
4. Stir in the garlic powder, salt, and pepper, then add the shredded cheddar cheese. Stir until the cheese melts and the sauce is smooth.
5. Add the cooked macaroni to the sauce and stir to combine. If desired, add the grated Parmesan cheese for extra richness.
6. Serve the mac and cheese immediately, garnished with parsley if desired.

Buttermilk mac and cheese is a creamy, rich take on a beloved classic. The buttermilk creates a velvety, tangy cheese sauce that envelops the pasta perfectly. This dish is incredibly satisfying and works as both a main course or a side dish. You can customize it by adding extras like crispy bacon, sautéed onions, or even a sprinkle of breadcrumbs on top for a crispy finish. Whether for a weeknight meal or a family gathering, this mac and cheese is sure to impress.

Buttermilk Fried Chicken

Buttermilk fried chicken is a Southern favorite known for its crispy, golden crust and juicy, tender meat. The buttermilk marinade infuses the chicken with flavor while tenderizing it, creating a perfect balance of crunch and moisture.

Ingredients:

• 4 chicken thighs (bone-in, skin-on)
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 1/2 cups all-purpose flour
• 1 teaspoon cayenne pepper (optional)
• Vegetable oil for frying

Instructions:

1. In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
2. In a separate shallow dish, mix the flour, cayenne pepper (if using), salt, and pepper.
3. Heat vegetable oil in a large skillet or deep fryer over medium-high heat. The oil should be about 350°F (175°C).
4. Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off, then dredge the chicken in the flour mixture, pressing gently to ensure it sticks.
5. Fry the chicken in batches, cooking for about 7-8 minutes per side or until the chicken is golden brown and the internal temperature reaches 165°F (75°C).
6. Drain the fried chicken on paper towels before serving.

Buttermilk fried chicken is the epitome of comfort food, offering a perfect balance of crispy exterior and juicy, flavorful interior. The buttermilk not only enhances the flavor but also keeps the chicken moist during frying. This dish is ideal for a family dinner, served with mashed potatoes, coleslaw, or cornbread. It’s also great for picnics or gatherings, as the fried chicken can be enjoyed hot or at room temperature.

Buttermilk Roasted Vegetables

Buttermilk roasted vegetables offer a tangy and creamy twist to your usual roasted veggie fare. The buttermilk marinade adds depth of flavor and tenderness to the vegetables, creating a savory and satisfying side dish.

Ingredients:

• 2 cups carrots, peeled and cut into sticks
• 2 cups cauliflower florets
• 2 cups Brussels sprouts, halved
• 1/2 cup buttermilk
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the buttermilk, olive oil, garlic powder, dried thyme, salt, and pepper.
3. Add the carrots, cauliflower, and Brussels sprouts to the bowl and toss to coat evenly in the buttermilk mixture.
4. Spread the vegetables out on the prepared baking sheet in a single layer.
5. Roast for 25-30 minutes, or until the vegetables are golden brown and tender, flipping them halfway through the cooking time.
6. Garnish with fresh parsley before serving.

Buttermilk roasted vegetables are a flavorful and creamy side dish that pairs perfectly with any main course. The buttermilk adds a subtle tang that complements the natural sweetness of the vegetables, while the olive oil ensures they crisp up beautifully. This dish is a great way to get more vegetables into your diet, and it can easily be customized with your favorite vegetables or herbs. It’s perfect for weeknight dinners or as part of a festive holiday meal.

Buttermilk Shrimp and Grits

Buttermilk shrimp and grits is a Southern classic that combines creamy, buttery grits with tender shrimp marinated in buttermilk and seasoned to perfection. This dish is rich, comforting, and full of flavor, making it an ideal choice for a special dinner or family gathering.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1/2 cup buttermilk
• 1 tablespoon hot sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Chopped green onions for garnish

Instructions:

1. In a bowl, combine the buttermilk, hot sauce, lemon juice, paprika, salt, and pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 30 minutes.
2. In a medium saucepan, bring the water (or chicken broth) to a boil. Add the grits and reduce the heat to low. Cook the grits, stirring frequently, for 20-25 minutes, or until thick and tender.
3. Stir in the heavy cream and Parmesan cheese, then season with salt and pepper to taste. Keep the grits warm.
4. In a large skillet, melt the butter over medium heat. Remove the shrimp from the buttermilk marinade and cook for 2-3 minutes per side until pink and cooked through.
5. To serve, spoon the grits onto plates, top with shrimp, and garnish with chopped green onions.

Buttermilk shrimp and grits is a delicious, indulgent dish that brings together the creamy richness of grits with the tangy, seasoned shrimp. The buttermilk marinade ensures the shrimp are tender and flavorful, while the creamy grits create a comforting base. This dish is perfect for a special occasion or a hearty family dinner. Pair it with a light salad and a glass of white wine for a well-rounded

Buttermilk Scones

Buttermilk scones are a delightful British-inspired treat with a tender, flaky texture and a slightly tangy flavor. The buttermilk adds richness and moisture, making them perfect for breakfast, brunch, or as a tea-time snack.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1 large egg (for egg wash)
• 1/4 cup currants or raisins (optional)
• 1 tablespoon turbinado sugar for sprinkling (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Pour in the buttermilk and gently stir until just combined. If using, fold in the currants or raisins.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.
6. Using a sharp knife, cut the dough into 8 wedges and place them on the prepared baking sheet.
7. Beat the egg and brush it over the tops of the scones. Sprinkle with turbinado sugar if desired.
8. Bake for 15-18 minutes, or until the scones are golden brown on top.

Buttermilk scones are light and tender, with just the right amount of sweetness and a hint of tanginess from the buttermilk. They’re perfect served warm with clotted cream and jam or enjoyed with a cup of tea. Whether you’re hosting a brunch or simply enjoying a quiet morning, these scones are sure to be a hit. Their versatility also allows you to experiment by adding different fruits, nuts, or even spices to suit your taste.

Buttermilk Chocolate Cake

Buttermilk chocolate cake is a rich, moist dessert with a deep chocolate flavor. The buttermilk creates a tender crumb, and the combination of cocoa powder and buttermilk gives the cake a slight tang that complements the sweetness of the chocolate.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 1/2 cup hot water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.
3. In a large bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, and sugar until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the hot water to thin out the batter (it will be thin, but that’s okay!).
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. Frost with your favorite frosting (buttercream, whipped cream, or chocolate ganache work wonderfully) and serve.

This buttermilk chocolate cake is irresistibly moist and flavorful, with a rich, decadent chocolate taste. The buttermilk ensures the cake stays tender and adds a slight tang, balancing out the sweetness of the chocolate. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. Add a scoop of vanilla ice cream or a dollop of whipped cream to make it even more indulgent.

Buttermilk Pancake Casserole

Buttermilk pancake casserole is a creative and easy twist on traditional pancakes, baked into a casserole form for a more hands-off approach. It’s fluffy, comforting, and perfect for feeding a crowd at breakfast or brunch.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 1/2 cup fresh berries or chocolate chips (optional)
• Maple syrup for serving

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the buttermilk, eggs, vanilla extract, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. If desired, fold in the fresh berries or chocolate chips.
6. Pour the batter into the prepared baking dish and spread it out evenly.
7. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the casserole cool for a few minutes before slicing. Serve with warm maple syrup.

Buttermilk pancake casserole takes the beloved flavors of pancakes and turns them into an easy, no-fuss dish that’s perfect for feeding a group. The casserole is light, fluffy, and comforting, with the buttermilk providing a tangy richness that elevates the flavor. Top it with your favorite toppings like fresh fruit, whipped cream, or syrup, and you have the perfect brunch dish that’s sure to please everyone at the table.

Buttermilk Biscuits

Buttermilk biscuits are a Southern classic, known for their buttery, flaky layers. The tangy buttermilk adds a subtle richness, making these biscuits perfect for breakfast or served alongside your favorite dinner dishes. With just a few simple ingredients, these biscuits are both quick and delicious.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 3/4 cup buttermilk, plus more for brushing
• 1 tablespoon honey (optional, for a slightly sweet flavor)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.
4. Pour in the buttermilk and stir gently until the dough just comes together (do not overmix).
5. Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle.
6. Using a biscuit cutter, cut out biscuits and place them on the prepared baking sheet, close together for soft sides or spaced apart for crisp edges.
7. Brush the tops of the biscuits with a little buttermilk.
8. Bake for 12-15 minutes or until golden brown. Serve warm.

These buttermilk biscuits are wonderfully flaky with a rich, tender crumb. The buttermilk gives them a slight tang and depth of flavor that makes them irresistible. Perfect for a hearty breakfast, as a side with gravy, or alongside soups and stews, these biscuits are a true comfort food. You can also customize them by adding herbs like rosemary or cheddar cheese for a savory twist.

Buttermilk Pancake Tacos

Buttermilk pancake tacos are a fun and creative way to enjoy pancakes. The buttermilk pancakes serve as the “shell,” filled with sweet or savory fillings. These tacos are perfect for a unique breakfast or brunch, and they’re sure to be a hit with both kids and adults.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• Toppings: whipped cream, fresh berries, maple syrup, or scrambled eggs and bacon (for savory option)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the buttermilk, eggs, vanilla extract, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet, spreading it out into a small, round pancake. Cook for 2-3 minutes or until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
6. Once the pancakes are done, place them on a plate and fold them gently into a taco shape.
7. Fill each pancake taco with your desired fillings (sweet or savory) and serve immediately.

Buttermilk pancake tacos are a fun, interactive way to enjoy breakfast. The soft, fluffy pancakes act as the perfect vessel for a variety of fillings. Whether you prefer a sweet breakfast with berries and syrup or a savory option with scrambled eggs and bacon, these tacos are versatile and delicious. They’re a great option for weekend brunches or family gatherings, adding a playful twist to the traditional pancake.

Buttermilk Chicken Salad

Buttermilk chicken salad is a creamy, tangy, and satisfying dish, perfect for lunch or a light dinner. The buttermilk dressing gives it a refreshing and smooth texture, while the chicken provides protein and heartiness. Packed with fresh veggies and herbs, this salad is both healthy and indulgent.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 celery stalk, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon chopped fresh dill (optional)

Instructions:

1. In a large bowl, combine the buttermilk, mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper. Whisk until smooth.
2. Add the shredded chicken, celery, red onion, parsley, and dill (if using) to the bowl. Toss to coat everything evenly with the dressing.
3. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to suit your preferences.
4. Serve the chicken salad on a bed of mixed greens, in a sandwich, or as a wrap with your choice of bread or lettuce.

Buttermilk chicken salad is a refreshing and creamy meal with a tangy dressing that balances the richness of the chicken. The combination of fresh vegetables and herbs adds crunch and brightness, while the buttermilk keeps the salad light and tangy. This dish is perfect for meal prep, as it can be made in advance and enjoyed for several days. It’s a great option for a healthy lunch or a simple dinner that’s packed with flavor.

Note: More recipes are coming soon!