Green Salad with Chicken, Apple and Walnuts in Buttermilk Dressing

DRESSING INGREDIENTS:
½ cup buttermilk, well shaken (not low-fat)
3 tablespoons mayonnaise
1 ½ teaspoons lemon zest and 2 tablespoons juice (from 1 lemon)
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 scallion, trimmed and thinly sliced (white and green parts)
2 tablespoons coarsely chopped fresh dill

SALAD INGREDIENTS:
½ cup walnut pieces
Pinch salt
4 ounces thin green beans (haricots verts), trimmed
1 head Bibb or Boston lettuce, cored and torn into bite-size pieces
1 small head romaine lettuce, cored and torn into bite-size pieces
2 cups torn cooked chicken (from ½ medium roasted chicken; 8 ounces total)
2 ribs celery, cut into bite-size pieces
1 small red apple (unpeeled), cut into bite-size pieces
3 tablespoons coarsely chopped unsweetened dried cherries or cranberries

DIRECTIONS
• Whisk together the buttermilk, mayonnaise, lemon zest and juice, the mustard, salt and pepper in a medium bowl until well blended, then whisk in the scallion and dill. The yield is ¾ cup.
• Bring a medium pot of water to a boil over high heat. Fill a large bowl with cool water and ice cubes.
• Add the green beans to the boiling water; cook/blanch them for about 2 minutes, until crisp-tender and bright green, then use a slotted spoon to immediately transfer them to the ice-water bath (to stop their cooking). Once they have cooled, pat them dry and cut into 1 ½-inch pieces.
• Just before serving, combine the lettuce, chicken, celery, apple, dried cherries or cranberries, walnuts and green beans in a large bowl. Drizzle with the dressing and toss gently to coat.

Makes 4 servings; count each serving as 3 fats, 2 proteins and 1 fruit.

Recipe courtesy of The Washington Post, thanks to D. B. for bringing it in!