Buttermilk Baked Chicken with Spinach Salad

The buttermilk and honey marinade gives a delicious flavor under the crunchy chicken skin. Many of the same ingredients for the marinade go into the spinach salad dressing

2 ¼ cups low-fat buttermilk

3 tablespoons plus 1 teaspoon honey

6 cloves garlic, minced

Coarse salt and ground pepper

4 bone-in chicken breast halves (10 to 12 ounces each), skin removed

2 tablespoons reduced-fat sour cream

1 tablespoon cider vinegar

3 slices white sandwich bread, torn into large pieces

2 teaspoons olive oil

¾ teaspoon Herbes de Provence

1 bag (5 ounces) baby spinach

1 medium red apple, halved, cored, and thinly sliced

1 cup seedless red grapes, halved

Directions at marthastewart.com

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