Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive 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
- 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
- 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
- Produce
- Almonds (1 3/4 cups)
- Chives, fresh (1 Tbs.)
- Lettuce, tender (6 cups)
- Nectarines, small to medium ripe (2)
- Meat
- Chicken tenderloins (1 1/2 lb.)
- Condiments
- Balsamic vinegar, white (1 Tbs.)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Honey (1/2 tsp.)
- Kosher salt and freshly ground black pepper (3)
- Olive oil, extra-virgin (2 Tbs.)
- Vegetable oil (2 Tbs.)
- Dairy
- Buttermilk (1/4 cup)
- Sour cream (1 Tbs.)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on finecooking.com
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Published May 6, 2009 (3 years ago).
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