Walnut-Crusted Chicken Salad With Buttermilk Honey Dressing

Growing up, this is the meal I always begged my grandmother to make!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

1. Whisk together dressing ingredients and set aside.
2. Flatten chicken to 1/4 inch thickness.
3. Brush buttermilk over chicken.
4. Combine walnuts, breadcrumbs and salt, and dredge chicken in this mixture.
5. Pour oil into a large skillet and place over medium-high heat until hot.
6. Add chicken and cook 3 minutes on each side.
7. Cool and cut crosswise.
8. Combine greens, tomatoes and cheese. Top with slices of chicken.
9. Serve with the Buttermilk Honey Dressing.