Ingredients for Walnut Crusted Chicken Salad With Buttermilk Honey Dressing
- Boneless Skinless Chicken Breast Halves
- 1/4 cup buttermilk + 2 tablespoons for brushing
- 1/2 cup chopped walnuts
- Fine Breadcrumbs
- 1/4 teaspoon salt + salt and pepper to taste
- Vegetable Oil
- Mixed Salad Greens
- Colby Monterey Jack Cheese
- Cherry Tomatoes
- 2 tablespoons honey
- Fresh Chives
- Fresh Lemon Juice
- Fresh Ground Pepper
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How to Make Walnut Crusted Chicken Salad With Buttermilk Honey Dressing
- **Make the dressing:** In a small bowl, whisk together 1/4 cup buttermilk, 2 tablespoons honey, 1 tablespoon olive oil, 1 tablespoon apple cider vinegar, 1/2 teaspoon Dijon mustard, salt, and pepper to taste. Set aside.
- **Prepare the chicken:** Flatten 2 boneless, skinless chicken breasts to 1/4-inch thickness using a meat mallet.
- **Buttermilk soak:** Brush both sides of the chicken breasts with 2 tablespoons of buttermilk.
- **Make the walnut crust:** In a shallow dish, combine 1/2 cup chopped walnuts, 1/2 cup breadcrumbs, and 1/4 teaspoon salt.
- **Coat the chicken:** Dredge each chicken breast in the walnut mixture, ensuring it's fully coated.
- **Cook the chicken:** Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, or until cooked through and the crust is golden brown.
- **Cool and slice:** Let the chicken cool slightly before slicing it crosswise into 1/2-inch thick pieces.
- **Prepare the salad:** In a large bowl, combine 5 cups of mixed greens, 1 cup chopped tomatoes, and 1/2 cup crumbled feta cheese (or cheese of your choice).
- **Assemble the salad:** Top the salad with the sliced chicken breasts.
- **Serve:** Drizzle the buttermilk honey dressing over the salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
113g
Fat
45g
Carbs
14g
