Buttermilk Chicken Chopped Salad Recipe
I have been so caught up making sweet things in my kitchen that I said to myself “Self, you need to make more salads!” I have made so many incredibly delicious salads that I was having a hard time deciding what to create.
But then I spotted the buttermilk and viola I came up with a Buttermilk Chicken Chopped Salad. I pan-fried the chicken for a sweet and crispy crust.
Asian Chopped Chicken Salad
Author: Marlene Baird
Serves: 4
FOR THE SALAD
- 8 ounces boneless skinless chicken breasts
- ¼ cup buttermilk
- ½ cup panko
- 1 teaspoon salt
- 1 tablespoons canola oil
- 2 cups mixed salad greens, chopped
- 2 cups shredded cabbage
- 2 green onions, chopped
- snap peas cut on the diagonal
- 3 ounces Sliced almonds
- FOR THE DRESSING
- 2 garlic cloves
- 1 knob of fresh ginger, peeled (about the size of a garlic clove)
- 3 ounces soy sauce
- 1 ounce red wine vinegar
- 1 tablespoon sugar
- 3 drops sesame oil
- 1 ounce water
Flatten chicken to ¼ inch thickness.
Brush buttermilk over chicken.
Combine panko and salt, and dredge chicken in this mixture.
In a large skillet on medium-high heat add the canola oil until hot.
Add chicken and cook 3 to 5 minutes on each side.
Cool and cut crosswise.
Whisk together the dressing ingredients and set aside.
Combine greens, Top with slices of chicken and almonds
Serve with dressing on the side or pour two tablespoons of dressing for each serving
8 PP with 2 Tablespoons salad dressing
3.2.2124
Don’t be afraid to choose your favorite dressing on this salad. I used what I had available. It was excellent and definitely not what you would expect to go with a buttermilk coated chicken.
But before you know it the holidays will be approaching and I will probably slip back into dessert mode again. I hope I can keep it to a minimum this season.
Thanks for stopping by and have a great day.
Marlene
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