Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
FOR THE DRESSING:1/4 cup buttermilk1 Tbs. sour cream1 Tbs. white balsamic vinegar1/2 tsp. honey2 Tbs. extra-virgin olive oil1 Tbs. thinly sliced fresh chivesKosher salt and freshly ground black pepperFOR THE CHICKEN2 large eggs1-3/4 cups sliced almonds1/2 cup all-purpose flour1-1/2 lb. chicken tenderloins, pounded 1/4 inch thickKosher salt and freshly ground black pepper2-3 Tbs. vegetable oilFOR THE SALAD6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced 1/4 inch thickKosher salt and freshly ground black pepper
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.
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.
Nutritional Info 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