Ingredients
6 boneless, skinless chicken breasts (about 7 ounces each)
1 quart buttermilk
4 sprigs sage
4 garlic cloves, smashed and peeled
Coarse salt and freshly ground pepper
1 cup plain whole-milk Greek yogurt
1 small shallot, minced (about 1 tablespoon)
1/4 cup finely chopped cornichons or small dill gherkins
2 teaspoons capers, rinsed and drained
1 teaspoon finely grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
1 small head escarole (about 6 ounces), shredded
4 radishes, very thinly sliced (about 1/2 cup), for serving
1/4 cup sliced almonds, toasted, for serving
Preparation
Let chicken stand at room temperature 30 minutes. Reserve 3 tablespoons buttermilk for dressing; place the rest in a large Dutch oven with sage and garlic.
Season chicken with salt and pepper and submerge in a single layer in buttermilk mixture. Cook over medium heat, stirring occasionally, until liquid is shimmering but not simmering, about 170 degrees on a thermometer. (Buttermilk will curdle slightly, so stir occasionally and adjust heat as necessary to maintain temperature.) Poach chicken, turning occasionally, until a thermometer inserted into thickest part of each breast registers 150 degrees, about 15 minutes (once liquid reaches temperature; chicken will continue to cook after poaching). Transfer to a dish and let cool; discard liquid. Slice chicken.
In a medium bowl, combine yogurt, shallot, cornichons, capers, lemon zest and juice, and reserved buttermilk. Season with salt. Arrange escarole on a platter; top with chicken slices, radishes, and almonds. Serve with dressing on the side.
