Walnut Chicken Salad
4 skinned and boned chicken breast halves
3 tablespoons buttermilk
1 cup finely ground walnuts
1/2 cup fine, dry breadcrumbs
1 teaspoon salt
2 tablespoons vegetable oil
6 cups torn mixed salad greens
4 cups torn fresh spinach
1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
16 cherry tomatoes, cut in half
Buttermilk-Honey Dressing:
1/3 cup honey
1/3 cup buttermilk
1/4 cup chopped fresh chives
2 tablespoons lemon juice
1/2 teaspoon pepper
Buttermilk-Honey Dressing:
Combine all ingredients in a small bowl, stirring well with a wire whisk.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush buttermilk evenly over chicken.
Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge chicken in mixture.
Pour oil into a large skillet; place over medium-high heat until hot. Add chicken, and cook 3 minutes on each side or until golden. Remove from heat; cool slightly. Cut chicken crosswise into thin slices.
Combine salad greens and spinach, and arrange on each of 4 individual plates. Sprinkle with cheese, and top with tomato halves and chicken. Serve with Buttermilk-Honey Dressing on the side.
| Yield: | 4 servings | ||
| Prep Time: | 0 hr 12 mins | ||
| Cook Time: | 0 hr 3 mins | ||
| Ready In: | 0 hr 3 mins | ||
| Category: | Salads | ||
| Main Ingredient: | Chicken | ||
| Cooking Method: | Frying |
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| Nationality: | United States | ||
| Recipe Tags: | salad | chicken salad | chicken walnut salad |
