Garden Salad with Chicken
User Reviews
5
Garden Salad with Chicken
Description
Garden Salad with Chicken features bite-sized torn mixed lettuce leaves dressed with a tangy buttermilk dressing enhanced by fresh tarragon. Thin wedges of Fuji or Gala apples and dried cherries add sweet and tart notes, balancing the savory elements. The chicken breasts are sliced horizontally, pounded thin, then coated with a mixture of panko breadcrumbs, garlic powder, oregano, and black pepper. After dredging in an egg and flour wash, the chicken is pan-fried in vegetable oil until golden and crispy on both sides, then sliced for serving.
The combination results in a salad with crisp greens and fruit, complemented by crunchy, flavorful chicken slices. The buttermilk and Greek yogurt dressing adds creaminess with a subtle tang from vinegar and herbs. This dish works well for a light but filling meal, offering protein and fresh produce in one bowl.
The recipe suggests using grape seed or other neutral oil for frying to get optimal crispiness without overpowering the breading flavor. The salad can be arranged conveniently on plates with the fruit and lettuce topped by the sliced chicken cutlets, then drizzled with dressing to keep each bite balanced.
Ingredients
- 8 cups lettuce torn into bite-size pieces, mixed leaves
- 2 apple cored and cut into thin wedges (Fuji or Gala
- 1/2 cup dried cherries cranberries can be substituted
CHICKEN
- 2 chicken breast 6-8 ounces, boneless, skinless, trimmed, halved horizontally and pounded ½ inch thick
- 1 egg large
- 1 Tablespoon all-purpose flour
- ½ cup panko bread crumbs
- ½ teaspoon garlic powder
- ¼ teaspoon oregano dried
- ¼ teaspoon black pepper
- ⅓ cup vegetable oil I used grape seed
DRESSING
- 1/4 cup buttermilk low-fat
- 2 tablespoons Greek yogurt
- 1 tablespoon white wine vinegar
- 1 teaspoon tarragon chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Sprinkle each cutlet with ⅛ teaspoon of salt and let stand at room temperature for 20 minutes.
- Whisk egg and flour to together in a shallow dish until smooth. panko, garlic powder, oregano, and pepper in second shallow dish. Pat chicken dry with paper towels. Dredge each cutlet in egg mixture, then coat all sides in panko mixture. Press lightly if needed to so crumbs stick to the chicken. Set aside.
- Heat oil in a 10″ nonstick skillet over medium-high heat until the oil shimmers.Two at a time, place cutlets in pan and don’t move them until bottoms are crispy and golden in color. This takes about 1½ -2 minutes. Carefully flip cutlets, repeating on the second side. Transfer to paper towel lined plate and repeat with remaining cutlets.
- Let cool and slice each chicken cutlet.
- Whisk together in a small bowl, buttermilk, mayonnaise, white wine vinegar, and tarragon, and season with salt and pepper according to taste.
- Arrange lettuce, apples and cherries on plates. Add sliced chicken and drizzle with dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 428kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 73mg | 24% |
| Sodium | 269mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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