Walnut-Chicken Salad


  • skinned and boned chicken breast halves 
  • 3 tablespoons buttermilk
  • 1 cup finely ground walnuts 
  • 1/2 cup fine, dry breadcrumbs
  • 1 teaspoon salt 
  • 2 tablespoons vegetable 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 - See Below


  1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. 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

  • 1/3 cup honey
  • 1/3 cup buttermilk
  • 1/4 cup chopped fresh chives
  • 2 tablespoons lemon juice
  • 1/2 teaspoon pepper


  1. Combine all ingredients in a small bowl, stirring well with a wire whisk.
  2. SOURCE: MyRecipes