Hands-On Time
15 Mins
Total Time
15 Mins
4 servings
Jennifer Causey

How to Make It

Step 1

Heat a grill pan over medium-high. Rub chicken thighs with 1 tablespoon oil, 1¼ teaspoons salt, and 1 teaspoon pepper. Toss baby bell peppers with remaining 1 tablespoon oil. Grill chicken and peppers in hot grill pan, turning occasionally, until cooked through and charred, 8 to 10 minutes. Remove from heat; slice chicken.

Step 2

Chop 1 cucumber and mix with buttermilk, sour cream, lemon juice, 1 tablespoon dill, and remaining ¾ teaspoon salt and ¼ teaspoon pepper in a small bowl. Divide lettuce among 4 plates; top evenly with grilled chicken and peppers. Slice remaining cucumber and add to salads. Drizzle with dressing, top with pita chips, and sprinkle with remaining 1 tablespoon dill.

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