Asiago Buttermilk Chicken Kale Salad

Why You’ll Love This Recipe

I love this recipe because it balances hearty and healthy in the best way. The buttermilk marinade makes the chicken juicy and flavorful, while the Asiago dressing adds a creamy, tangy richness that coats every bite. I like how the kale softens after massaging it with olive oil, making it tender without losing its crunch. This salad feels gourmet but comes together easily once the chicken is marinated, making it perfect for lunch or a light dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Buttermilk Marinated Chicken:
10 oz. Chicken Breast
1 cup Buttermilk
1 tbsp. freshly chopped Parsley
1/2 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Black Pepper Freshly Cracked

For the Asiago Buttermilk Dressing:
3 tbsp. Buttermilk
3 tbsp. Greek Yogurt or sour cream
2 tbsp. Mayonnaise or olive oil
1 tsp. Dijon Mustard
1 tbsp. finely chopped fresh Parsley*
1 tbsp. finely chopped fresh Chives
2 tsp. finely chopped fresh Oregano*
2 cloves Garlic minced (about 2 tsp.)
1/3 cup finely grated Asiago Cheese
1/4 tsp. Sugar
1/4 tsp. Kosher Salt or to taste

For the Kale Salad:
6 cups chopped Kale tightly packed
grilled Buttermilk Marinated Chicken
Asiago Buttermilk Dressing
more Asiago Cheese

Directions

I start by marinating the chicken. In a small dish or zip-top bag, I combine the buttermilk, garlic powder, parsley, salt, and pepper. I add the chicken breasts, coat them well, and refrigerate for at least 2 hours or overnight for maximum flavor.

While the chicken marinates, I prepare the dressing. In a bowl, I whisk together the buttermilk, Greek yogurt, mayonnaise, Dijon mustard, parsley, chives, oregano, garlic, Asiago, sugar, and salt. I taste and adjust seasoning if needed, then refrigerate the dressing until I’m ready to use it.

When the chicken is ready, I preheat a grill or grill pan over medium heat. I remove the chicken from the marinade, shake off the excess, and grill it for 4–5 minutes per side until cooked through and reaching 165°F internally. Once done, I set it aside to rest.

For the salad base, I massage the chopped kale with a drizzle of olive oil and a pinch of salt until it becomes tender and slightly darker. I divide the kale into two bowls, slice the grilled chicken, and place it on top. I finish by drizzling over the Asiago dressing, adding extra Asiago cheese, and sometimes even topping it with toasted croissant croutons for crunch.

Servings and Timing

This recipe makes 2 hearty salads. It requires about 2 hours and 15 minutes of prep time (mostly marinating), 10 minutes of cooking, and a total of 2 hours and 25 minutes from start to finish.

Variations

Sometimes I swap kale for baby spinach or arugula when I want a softer green. If I don’t have Asiago, Parmesan works nicely too. For a lighter dressing, I reduce the mayonnaise and use more Greek yogurt. I’ve also added sliced avocado, roasted cherry tomatoes, or nuts like toasted almonds for extra texture.

Storage/Reheating

I store the dressing in an airtight container in the fridge for up to 3 days. The chicken can be grilled ahead of time and kept refrigerated for up to 3 days as well. I keep the kale separate until I’m ready to assemble, since dressed kale holds up better than most greens but still tastes best fresh. To reheat the chicken, I warm it gently in a skillet or microwave before adding it to the salad.

FAQs

Can I marinate the chicken overnight?

Yes, I often marinate it overnight for maximum flavor and tenderness.

Can I make the dressing ahead of time?

Yes, I like to make it a day in advance—it tastes even better after the flavors meld.

Do I need to massage the kale?

Yes, massaging the kale makes it much more tender and pleasant to eat.

Can I use a different cheese instead of Asiago?

Yes, Parmesan or Pecorino Romano both work well in this recipe.

What’s the best way to cook the chicken if I don’t have a grill?

I use a grill pan, cast-iron skillet, or even bake it in the oven at 400°F until cooked through.

Can I make this salad vegetarian?

Yes, I skip the chicken and add roasted chickpeas or tofu instead.

Is this salad good for meal prep?

Yes, I prepare the components separately and assemble just before eating to keep everything fresh.

Can I use pre-chopped kale?

Yes, but I still massage it with olive oil and salt for the best texture.

Can I double this recipe?

Yes, it doubles easily if I want to serve more people.

How do I know when the chicken is done?

I cook until the internal temperature reaches 165°F and the juices run clear.

Conclusion

This Asiago buttermilk chicken kale salad is one of my go-to recipes when I want something hearty yet refreshing. The juicy marinated chicken, creamy dressing, and crunchy kale come together in a way that feels both comforting and fresh. I love how flexible it is, letting me change up the greens, cheese, or toppings depending on what I have on hand. Every bite is full of flavor, making it a salad I actually look forward to eating.