Ingredients

• 1/3 cup buttermilk
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 3 tablespoons olive oil mayonnaise
• 2 tablespoons white wine vinegar
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon kosher salt
• 1 6-oz. pkg. baby kale
• 1 cup thinly sliced radicchio (about 2 oz.)
• 1/2 cup very thinly sliced radish (about 2 oz.)
• 12 ounces shredded boneless, skinless rotisserie chicken breast (about 2 cups)
• 3 tablespoons chopped salted roasted pistachios

Preparation

1. Combine buttermilk, tarragon, dill, chives, mayonnaise, vinegar, garlic, and salt in a small bowl, stirring with a whisk.

2. Divide kale, radicchio, radish slices, and chicken among 4 shallow bowls or plates. Drizzle each serving evenly with dressing. Sprinkle with pistachios.