Walnut-Crusted Chicken Salad With Buttermilk Honey Dressing

• 4 boneless skinless chicken breast halves
• 3 tablespoons buttermilk
• 1 cup finely chopped walnuts
• 1/2 cup fine breadcrumbs
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 6 cups mixed salad greens
• 1 cup colby-monterey jack cheese, shredded
• 16 cherry tomatoes
• For the dressing
• 1/3 cup honey
• 1/3 cup buttermilk
• 1/4 cup fresh chives, chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fresh ground pepper

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

chicken, buttermilk, walnuts, breadcrumbs, salt, vegetable oil, mixed salad greens, colbymonterey, tomatoes, dressing, honey, buttermilk, fresh chives, lemon juice, fresh ground pepper

Taken from www.food.com/recipe/walnut-crusted-chicken-salad-with-buttermilk-honey-dressing-245690 (may not work)