Walnut-Chicken Salad from Southern Living

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

Ingredients

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

Buttermilk-Honey Dressing

Preparation

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.

Buttermilk-Honey Dressing

Prep: 5 minutes

Yield: 1 cup

Ingredients

1/3  cup  honey

1/3  cup  nonfat buttermilk

1/4  cup  chopped fresh basil

2  tablespoons lemon juice

1/2  teaspoon pepper

Preparation

1. Combine all ingredients in a small bowl, stirring well with a wire whisk.

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With only hours left until Thanksgiving, I know everyone is busy trying to complete last minute tasks. To start Thanksgiving off right, I thought I would present one of the easiest appetizers that my family loves. The combination of caramel, walnuts, cranberries and golden raisins adds the perfect sweet, crunch and warm taste of fall. You can prepare this right before the guests arrive as it just takes minutes to prepare with absolutely no mess or cleanup. This appetizer is also a great idea for Christmas, New Years or anytime you entertain. Happy Thanksgiving!

 

Autumn Brie

Prep: 5 minutes

Cook: 7 minutes

Yield: 10 servings

Ingredients

1 (1/2 pound) Brie wedge

1/4 cup caramel Dip (I used T. Marzetti Caramel Dip)

1/3 cup chopped walnuts

3 tablespoons dried cranberries

2 tablespoons golden raisins

Gingersnaps or crackers

Preparation

1. Cut off top part of Brie; spread with caramel dip. Sprinkle walnuts, cranberries and raisins over top. 

2. Bake at 300F for 6 to 10 minutes or until Brie is just slightly warmed and starting to melt. Serve with gingersnaps or crackers.