Walnut Chicken Salad with Buttermilk Dressing
March 18, 2009
I love to make salads for dinner, and this southern-style salad makes a great main-dish dinner or weekend lunch. The walnut coating on the chicken cutlets is delicious paired with buttermilk, honey and basil. Feel free to use almonds or pecans instead of the walnuts, and if you’re short on time, use your favorite jarred salad dressing.
Walnut Chicken Salad
Prep: 15 minutes
Cook: 6 minutes
Yield: 4 servings
4 chicken cutlets
3 tablespoons nonfat buttermilk
3/4 cup finely ground walnuts
1/2 cup fine, dry breadcrumbs
1/2 teaspoon salt
2 tablespoons olive 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
1. Brush buttermilk evenly over chicken.
2. Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge chicken in mixture.
3. 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.
4. 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.
Prep: 5 minutes
Yield: 1 cup
1/3 cup honey
1/3 cup nonfat buttermilk
1/4 cup chopped fresh basil
2 tablespoons lemon juice
1/2 teaspoon pepper
1. Combine all ingredients in a small bowl, stirring well with a wire whisk.