Ingredients

4 chicken legs with thighs
2/3 cup Garlicky Lemon Buttermilk Dressing (recipe below)
1 cup roasted, unsalted whole almonds
2 ounces Asiago cheese

Preheat oven to 375 degrees F.
Skin chicken pieces carefully. Wipe with a damp cloth and dry well. Lay in a shallow dish in one layer.
Shake or whisk dressing well and pour over chicken pieces, turning several times. Cover with plastic wrap and refrigerate for 30 minutes; turning in marinade two or three times.
Meanwhile, put almonds and cheese in a food processor or blender and grind into coarse meal; transfer to a shallow bowl.
Lift chicken pieces from marinade, roll in almond mixture and lay in a lightly greased or sprayed shallow baking pan. Bake at 375 degrees F for 30 to 40 minutes, or until juices run clear. Makes 4 servings.
Nutrition information per serving: 633 cal., 39 g pro., 115 mg chol., 9 g carbo., 427 mg sodium, 4 g fiber, 49 g total fat.

Garlicky Lemon Buttermilk Dressing

3/4 cup canola or safflower oil
1/2 cup fresh lemon juice
1/2 cup mayonnaise
1-3rd cup buttermilk
4 to 5 large garlic cloves, pressed
1 1/2 teaspoons dillweed, dried
1 1/2 teaspoons sugar
1 1/2 teaspoons coarsely ground pepper
1 teaspoon salt

Directions

Put all ingredients in a jar with a tight-fitting lid and shake well, or whisk thoroughly. Keep refrigerated. Shake well or whisk before using. Spoon over salad and toss; do not drench. Makes about 2 cups and will keep, refrigerated, for 10 days. Makes 2 cups; 10 servings.

Nutrition information per 1.6-ounce serving: 238 cal., 0.5 g pro., 8 mg chol., 3 g carbo., 179 mg sodium, 0.2 g fiber, 25 g total fat.