Walnut-Crusted Chicken Salad With Buttermilk Honey Dressing - cooking recipe

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

Preparation

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.