Walnut Crusted Chicken Salad With Buttermilk Honey Dressing Food

WALNUT-CRUSTED CHICKEN BREAST

Steps:

• Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
• Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
• Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
• Preheat the oven to 375 degrees F (190 degrees C).
• Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
• Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
• Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.

WALNUT CHICKEN SALAD

Steps:

• In a large bowl, combine chicken through relish; mix well.
• In a small bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt and pepper.
• Pour creamy dressing mixture into chicken salad mixture and mix everything together well.
• Serve on lettuce or croissants/rolls.

BUTTERMILK DRESSING

Steps:

• In a medium bowl, combine all ingredients and whisk until well blended.
• Taste and adjust seasonings, if desired.
• Refrigerate and chill for several hours before using.

WALNUT-CRUSTED CHICKEN SALAD WITH BUTTERMILK HONEY DRESSING

Steps:

• Whisk together dressing ingredients and set aside.
• Flatten chicken to 1/4 inch thickness.
• Brush buttermilk over chicken.
• Combine walnuts, breadcrumbs and salt, and dredge chicken in this mixture.
• Pour oil into a large skillet and place over medium-high heat until hot.
• Add chicken and cook 3 minutes on each side.
• Cool and cut crosswise.
• Combine greens, tomatoes and cheese. Top with slices of chicken.
• Serve with the Buttermilk Honey Dressing.

CILANTRO BUTTERMILK DRESSING

Steps:

• In a bowl, combine the sour cream, buttermilk and mayonnaise until smooth.
• Stir in the bell pepper, onion, cilantro and garlic.
• Season to taste with salt and pepper.
• Refrigerate any extra dressing in a sealed container for up to 1 week.

MANGO AND CHICKEN SALAD WITH BUTTERMILK DRESSING

Steps:

• Cut the chicken breasts into 1 inch cubes and put in a large bowl with mangoes and lychee nuts.
• Add red peppers to a pan of simmering water for 1 minute to blanch; remove from heat, rinse and drain.
• Add the peppers to the bowl with chicken and fruit.
• Combine all ingredients for dressing in a second bowl; season with salt and pepper to taste.
• You can do the steps above earlier and finish the salad off just before serving.
• Combine the chicken, peppers and fruit with the dressing.
• Create beds of lettuce on serving plates; scoop dressed salad into the center of the plate.
• Enjoy!

PEAS AND RICE SALAD WITH BUTTERMILK DRESSING

Steps:

• In a food processor, combine dressing ingredients and whiz until blended.
• In a saucepan, combine rice with 1 cup water.
• Bring to a boil.
• Reduce heat and simmer until tender (30-40 minutes).
• Cool.
• In a bowl, combine vegetables, rice and cheese.
• Toss with dressing.
• Chill before serving.

PECAN CRUSTED CHICKEN SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Prepare chicken breasts by cutting them in half and pounding them out.
• Whisk the egg whites, cornstarch, and lemon juice in a shallow dish.
• In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne.
• Dip the chicken into the egg white mixture and then into the pecan mixture.
• While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil.
• Add chicken and saute until brown on both sides.
• Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit.
• Take chicken out and make dressing while it rests.
• Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended.
• Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion.
• Arrange greens on 4 plates.
• Slice chicken.
• Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan.
• Serve with extra dressing on the side!

BASIC BUTTERMILK SALAD DRESSING

Steps:

• Whisk together all ingredients. Refrigerate, covered, until serving.

MIXED BERRY SALAD WITH SOUR CREAM-HONEY DRESSING

Steps:

• For the Sour Cream-Honey Dressing, mix all ingredients until smooth.
• Toss raspberries, blueberries and strawberries.
• Toss or serve with Sour Cream-Honey Dressing.