Walnut-Crusted Chicken Salad With Buttermilk Honey Dressing |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Growing up, this is the meal I always begged my grandmother to make! Ingredients:
4 boneless skinless chicken breast halves |
3 tablespoons buttermilk |
1 cup finely chopped walnuts |
1/2 cup fine breadcrumbs |
1 teaspoon salt |
2 tablespoons vegetable oil |
6 cups mixed salad greens |
1 cup colby-monterey jack cheese, shredded |
16 cherry tomatoes |
1/3 cup honey |
1/3 cup buttermilk |
1/4 cup fresh chives, chopped |
2 tablespoons fresh lemon juice |
1/2 teaspoon fresh ground pepper |
Directions:
1. Whisk together dressing ingredients and set aside.
2. Flatten chicken to 1/4 inch thickness.
3. Brush buttermilk over chicken.
4. Combine walnuts, breadcrumbs and salt, and dredge chicken in this mixture.
5. Pour oil into a large skillet and place over medium-high heat until hot.
6. Add chicken and cook 3 minutes on each side.
7. Cool and cut crosswise.
8. Combine greens, tomatoes and cheese. Top with slices of chicken.
9. Serve with the Buttermilk Honey Dressing.
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