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Walnut-Crusted Chicken Salad With Buttermilk Honey Dressing
At a Glance
- Prep
- 20 minutes
- Cook
- 6 minutes
- Total
- 25 min
- Servings
- 4.00 serving(s)
Categories
- Salad
Cuisine
- American
Cooking Method
- pan frying
Difficulty
- Easy
Dietary
- Balanced
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Walnut-Crusted Chicken Salad With Buttermilk Honey Dressing brings together 4 boneless skinless chicken breast halves, 3 tablespoons buttermilk, 1 cup finely chopped walnuts in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 4 servings.
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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
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Instructions
Whisk together dressing ingredients and set aside.
Flatten chicken to 1/4 inch thickness.
Brush buttermilk over chicken.
Combine walnuts, breadcrumbs and salt, and dredge chicken in this mixture.
Pour oil into a large skillet and place over medium-high heat until hot.
Add chicken and cook 3 minutes on each side.
Cool and cut crosswise.
Combine greens, tomatoes and cheese. Top with slices of chicken.
Serve with the Buttermilk Honey Dressing.
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