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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 674.3
  • Total Fat: 39.4 g
  • Cholesterol: 183.2 mg
  • Sodium: 292.5 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 8.0 g
  • Protein: 52.4 g

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Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

Submitted by: BREEHARDY

Introduction

If you canít find chicken tenderloins, look for thin cutlets, which work just as well. If you canít find chicken tenderloins, look for thin cutlets, which work just as well.
Number of Servings: 4

Ingredients

    FOR THE DRESSING:
    1/4 cup buttermilk
    1 Tbs. sour cream
    1 Tbs. white balsamic vinegar
    1/2 tsp. honey
    2 Tbs. extra-virgin olive oil
    1 Tbs. thinly sliced fresh chives
    Kosher salt and freshly ground black pepper

    FOR THE CHICKEN
    2 large eggs
    1-3/4 cups sliced almonds
    1/2 cup all-purpose flour
    1-1/2 lb. chicken tenderloins, pounded 1/4 inch thick
    Kosher salt and freshly ground black pepper
    2-3 Tbs. vegetable oil

    FOR THE SALAD
    6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both
    2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced 1/4 inch thick
    Kosher salt and freshly ground black pepper

Directions

MAKE THE DRESSING:
In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper.

COOK THE CHICKEN:
Lightly beat the eggs in a wide, shallow dish. Pulse the almonds and flour together in a food processor until the almonds are chopped; transfer the almond mixture to another wide, shallow dish. Season the chicken on all sides with 1 tsp. salt and 3/4 tsp. pepper. Dip one piece of chicken at a time in the eggs. Shake off the excess and dredge in the almond mixture, pressing lightly to help it adhere. Set aside on a wire rack.

Heat 2 Tbs. of the oil in a large skillet over medium heat until shimmering hot. Working in batches, cook the chicken until light golden brown on both sides and just cooked through, 3 to 4 minutes per side. Transfer the chicken to a paper-towel-lined plate when done. Between batches, remove any stray almonds from the pan and add more oil if necessary.

ASSEMBLE THE SALAD:
In a large bowl, toss the lettuce, arugula, or both and the nectarines with about half of the dressing. Season to taste with salt and pepper. Divide among 4 dinner plates. Divide the chicken among the plates, overlapping the pieces on top of the salad. Drizzle additional dressing over the chicken and serve.


Number of Servings: 4

Recipe submitted by SparkPeople user BREEHARDY.






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