Best 10 Buttermilk And Chive Salad Dressing Recipes

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Buttermilk and chive salad dressing is a creamy and tangy dressing that is perfect for salads, vegetables, and meats. It is easy to make and can be tailored to your own taste preferences. This article will provide you with a comprehensive guide to creating the perfect buttermilk and chive salad dressing, including tips on choosing the right ingredients, preparing the dressing, and storing it properly.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED CHICKEN SALAD WITH BUTTERMILK-CHIVE DRESSING



Fried Chicken Salad with Buttermilk-Chive Dressing image

Provided by Guy Fieri

Time 2h20m

Yield 4 servings

Number Of Ingredients 29

2 pounds boneless, skinless chicken thighs
4 cups buttermilk
1 tablespoon hot sauce
4 cups canola oil, for frying
2 cups panko breadcrumbs
2 teaspoons granulated garlic
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups all-purpose flour
1 head iceberg lettuce, rinsed, core removed and chopped into bite-size pieces
1 cup cooked black beans
1 cup cooked corn kernels
1 cup peeled, seeded and diced cucumbers
1 cup cherry tomatoes, cut in half
1 small bunch red radishes, rinsed and finely sliced
Buttermilk-Chive Dressing, recipe follows
Kosher salt and freshly cracked black pepper
3 cloves garlic
1/2 teaspoon salt
2/3 cup buttermilk
1/3 cup mayonnaise
1/4 cup sour cream
2 teaspoons white vinegar
3 tablespoons finely sliced fresh chives
1 tablespoon finely chopped fresh Italian parsley
1/4 teaspoon dried dill
Kosher salt and freshly cracked black pepper

Steps:

  • For the fried chicken: Using a mallet, lightly pound the thighs to flatten. Combine the hot sauce and 2 cups of the buttermilk in a large re-sealable gallon bag. Slice the chicken into 1-inch thick slices and add to the bag. Marinate for 40 minutes in the fridge.
  • In a large, deep cast-iron or heavy skillet, bring the oil to 350 degrees F.
  • Remove the chicken strips from the marinade and lightly pat away excess. Place the panko breadcrumbs into a large mixing bowl and season with the granulated garlic, marjoram, thyme, salt and pepper.
  • Put the flour and remaining 2 cups buttermilk into separate, medium mixing bowls. Season each with salt and pepper. Dredge one piece of chicken at a time by first placing into flour and patting off the excess. Then place the floured slices into the buttermilk. Finally, transfer to the seasoned panko crumbs. Dust with panko crumbs, pressing gently to ensure the coating sticks. Set onto a wire rack fitted over a baking sheet and repeat until all the thighs are dredged.
  • Place the thighs into the oil in batches and fry until golden brown, 8 to 10 minutes. Do not overcrowd the oil. Once browned and the internal temperature reads 165 degrees F, remove from the oil and set on a towel-lined dish to drain. Season with kosher salt.
  • For the salad: In a large glass mixing bowl, toss the lettuce with the beans, corn, cucumbers, tomatoes and shaved radish. Add in 1 cup Buttermilk-Chive Dressing and toss to coat. Serve the chicken on top of the salad. Drizzle with a little extra dressing.
  • On a flat cutting board, smash the garlic cloves with the flat side of a knife. Add the salt to make a paste, pressing downward and scraping with blade of knife. Reserve the paste.
  • In a medium glass mixing bowl, combine the buttermilk, mayonnaise, sour cream, white vinegar, chives, parsley, dill and garlic paste. Blend well with a whisk or immersion blender. Season with salt and pepper. Cover and refrigerate until ready to serve, at least 1 hour.

GARLIC CHIVE BUTTERMILK DRESSING



Garlic Chive Buttermilk Dressing image

A simple, creamy buttermilk salad dressing is perfect on all kinds of salads and makes a simple wedge salad shine!

Provided by Alida Ryder

Categories     Salad

Time 5m

Number Of Ingredients 5

1 cup buttermilk
1 tbsp chopped chives
2 tsp chopped dill
1 garlic clove (minced )
salt and pepper (to taste )

Steps:

  • Finely chop the chives and dill and mince the garlic with a microplain or sharp knife.
  • Combine the buttermilk, herbs, garlic, lemon juice salt and pepper in a small mixing bowl. Mix until combined.
  • Taste and adjust seasoning as necessary then serve.

Nutrition Facts : Calories 25 kcal, Carbohydrate 3 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 63 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BUTTERMILK-CHIVE DRESSING



Buttermilk-Chive Dressing image

This dressing is fat-free and delicious. Toss it with salad, homemade coleslaw, or cucumber slices.

Categories     Buttermilk     Chive     Dressing     Salad

Time 5m

Yield 6

Number Of Ingredients 6

1/2 c. reduced-fat buttermilk
2 tbsp. distilled white vinegar
2 tbsp. chopped fresh chives
1 tbsp. low-fat mayonnaise dressing
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper

Steps:

  • In small bowl, with wire whisk or fork, mix all ingredients.

Nutrition Facts : Calories 6 calories

FARMERS' MARKET SALAD WITH BUTTERMILK-CHIVE DRESSING



Farmers' Market Salad with Buttermilk-Chive Dressing image

During the summer when the local farmers' markets are in full swing, our chefs reach out to area farmers to take advantage of the natural bounty of the season. We have a brief but amazing growing season here in the Northeast, with irresistible produce making an appearance for just a few short months. Chef Corey created this delightfully fresh and simple salad from a mismatched box of produce that arrived with our regular vegetable order one day. He wanted to highlight the crispy, crunchy vegetables with a light, tangy classic dressing. This makes a terrific salad for a light lunch or brunch; it is beautiful and simple to put together. Feel free to vary the vegetables to suit what is in season near you and what appeals to your taste. To turn this salad into a heartier meal, crumble some blue cheese and/or some crispy bacon slices over the top and serve with crusty bread.

Provided by Food Network

Categories     main-dish

Yield Serves 4 as a main course or 6 to 8 as a first course

Number Of Ingredients 15

1/2 cup/120 ml nonfat buttermilk
1/4 cup/60 ml sour cream or creme fraiche
2 tablespoons good-quality mayonnaise
1 tablespoon freshly squeezed lemon juice
1/4 cup/15 g minced fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs
8 ounces/225 g baby carrots, peeled and trimmed to leave 1 inch/2.5 cm of stem
1 pound/455 g English peas, shucked
8 ounces/225 g green beans, trimmed and halved crosswise
8 ounces/225 g small Red Bliss potatoes, unpeeled and quartered
8 cups/170 g loosely packed mixed organic lettuces
One 6-ounce/170-g bag radishes, trimmed and quartered lengthwise
1 pint/300 g cherry tomatoes

Steps:

  • 1. To make the dressing: In a small bowl, mix together the buttermilk, sour cream, mayonnaise, lemon juice, chives, salt, and pepper until well blended. The dressing can be made up to 3 days in advance and stored in an airtight container in the fridge.
  • 2. Place the eggs in a small saucepan, add cold water to cover, and bring to a boil over high heat. As soon as the water begins to boil, turn off the heat, cover the pan, and let the eggs sit for 15 minutes, or until cool enough to handle. Remove the eggs from the water. Working with one egg at a time, softly and gently crack each eggshell all around and carefully peel it off while holding the egg under running cool water. Pat the eggs dry, halve lengthwise, and set aside.
  • 3. In a large saucepan, bring 3 quarts/2.8 L lightly salted water to a boil over high heat. While waiting for the water to boil, fill a large bowl about half full with ice and then add cold water just to cover the ice. Line the baking sheet with paper towels.
  • 4. Drop the carrots into the boiling water and boil for 3 to 4 minutes. Using the sieve, remove the carrots from the water and plunge them, sieve and all, into the ice bath. Remove the carrots from the ice water, drain, and dump them out onto the prepared baking sheet. This process, called "shocking," will halt the cooking so the vegetables retain their bright color and fresh crunch.
  • 5. Bring the water back to a boil and repeat with the peas, leaving them in the boiling water for about 30 seconds, and then with the green beans, leaving them in the boiling water for 2 to 3 minutes, before shocking each of them, in turn, in the ice water and transferring them to the baking sheet. Replenish the ice bath as needed with more ice to keep it ice-cold.
  • 6. Bring the water back to a boil and add the potatoes. Reduce the heat to medium and simmer for 10 to 12 minutes, or until you can pierce them easily with a fork. Shock the potatoes in the ice water, scoop them out, and then dump them onto the baking sheet with the other vegetables.
  • 7. Decoratively arrange the lettuce, radishes, tomatoes, eggs, potatoes, carrots, peas, and green beans in four shallow salad bowls. Serve the dressing on the side.

BUTTERMILK AND CHIVE SALAD DRESSING



Buttermilk and Chive Salad Dressing image

This is great on potato salad! Adjust the seasonings to suite your taste, and use less mayonnaise if you'd like a thinner dressing.

Provided by LINDA W

Categories     Salad Dressings

Time 15m

Yield 8

Number Of Ingredients 6

½ cup buttermilk
.666 cup light mayonnaise
1 ½ teaspoons white sugar
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ cup chopped fresh chives

Steps:

  • In a small bowl, whisk together the buttermilk, mayonnaise, sugar, salt, pepper and chives; store in refrigerator until ready to use.n

Nutrition Facts : Calories 72.9 calories, Carbohydrate 2.5 g, Cholesterol 7.5 mg, Fat 6.7 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.1 g, Sodium 246.7 mg, Sugar 1.6 g

BUTTERMILK HERB DRESSING



Buttermilk Herb Dressing image

Provided by Julia Reed

Categories     easy, condiments

Time 5m

Yield About 3 cups

Number Of Ingredients 13

1 1/2 cups sour cream
1 cup buttermilk
1/2 cup Hellmann's mayonnaise
1/2 cup grated Asiago or Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
4 teaspoons finely chopped fresh parsley
4 teaspoons cider vinegar
2 teaspoons sugar
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 healthy pinch of salt
1 healthy pinch of freshly ground white pepper

Steps:

  • Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 365 milligrams, Sugar 5 grams

BASIC BUTTERMILK SALAD DRESSING



Basic Buttermilk Salad Dressing image

When serving salad to a crowd, this easy buttermilk ranch dressing comes in handy. It make a full quart of creamy, delicious dressing to toss with your favorite greens and veggies. -Patricia Mele, Lower Burrell, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 32 servings (1 qt.)

Number Of Ingredients 8

2 cups mayonnaise
2 cups buttermilk
1 tablespoon onion powder
1 tablespoon dried parsley flakes
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper

Steps:

  • Whisk together all ingredients. Refrigerate, covered, until serving.

Nutrition Facts : Calories 98 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

BUTTERMILK-CHIVE DRESSING



Buttermilk-Chive Dressing image

Make and share this Buttermilk-Chive Dressing recipe from Food.com.

Provided by zeldaz51

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 7

1/2 cup fat-free buttermilk
1/4 cup sour cream or 1/4 cup creme fraiche
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/4 cup minced fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Whisk all ingredients together in a small bowl until well blended. Store in an airtight container in the refrigerator up to 3 days.

Nutrition Facts : Calories 233.9, Fat 21.3, SaturatedFat 8.1, Cholesterol 37.5, Sodium 1418.4, Carbohydrate 10.6, Fiber 0.5, Sugar 4.5, Protein 2

BUTTERMILK AND CHIVE SALAD DRESSING



Buttermilk and Chive Salad Dressing image

This is great on potato salad! Adjust the seasonings to suite your taste, and use less mayonnaise if you'd like a thinner dressing.

Provided by LINDA W

Categories     Salad Dressings

Time 15m

Yield 8

Number Of Ingredients 6

½ cup buttermilk
.666 cup light mayonnaise
1 ½ teaspoons white sugar
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ cup chopped fresh chives

Steps:

  • In a small bowl, whisk together the buttermilk, mayonnaise, sugar, salt, pepper and chives; store in refrigerator until ready to use.n

Nutrition Facts : Calories 72.9 calories, Carbohydrate 2.5 g, Cholesterol 7.5 mg, Fat 6.7 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.1 g, Sodium 246.7 mg, Sugar 1.6 g

BUTTERMILK DRESSING



Buttermilk Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Salad Dressing     Vinegar     Healthy     Low Cholesterol     Chive     Sour Cream     Buttermilk     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

1 cup low-fat (2%) yogurt
1/2 cup buttermilk
6 tablespoons low-fat sour cream
2 tablespoons white wine vinegar
1/2 teaspoon freshly cracked black peppercorns
2 tablespoons chopped fresh chives
1/2 teaspoon (or more) finely grated garlic
Kosher salt

Steps:

  • Whisk together the first 5 ingredients in a small bowl. Whisk in chives and 1/2 teaspoon garlic. Season to taste with salt and more garlic, if desired.

Tips:

  • Use fresh buttermilk and chives for the best flavor.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • Chives can be substituted with other fresh herbs, such as parsley, dill, or cilantro.
  • This dressing can be used on salads, grilled vegetables, or even as a marinade for chicken or fish.
  • Store the dressing in a jar in the refrigerator for up to 2 weeks.

Conclusion:

Buttermilk and chive salad dressing is a light, refreshing, and flavorful dressing that is perfect for any occasion. It's easy to make and can be used on a variety of dishes. The next time you're looking for a new salad dressing, give this one a try. You won't be disappointed!

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