You may also like
Categories:
chicken buttermilk walnuts breadcrumbs salt vegetable oil mixed salad greens colby-Monterey tomatoes dressing honey buttermilk fresh chives lemon juice fresh ground pepper
Viewed: 69 - Published at: 6 years agoIngredients
- 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
- For the dressing
- 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
Method
- 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.
