Ingredients
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3 tablespoons buttermilk
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1 cup finely chopped walnuts
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1 teaspoon salt
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2 tablespoons vegetable oil
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6 cups mixed salad greens
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16 cherry tomatoes
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1/3 cup honey
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1/3 cup buttermilk
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1/4 cup fresh chives, chopped
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2 tablespoons fresh lemon juice
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4 boneless skinless chicken breast halves
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1 cup colby-monterey jack cheese, shredded
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1/2 cup fine breadcrumbs
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.