Walnut-Chicken Salad

from SouthernLiving
Yield
4 servings

Ingredients
* 4 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
Yield

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

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


Preparation
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.

Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge chicken in mixture.

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.

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.

source:
by: myrecipes.com
recipes by: southern living