Buttermilk Fried Chicken Salad
- 1/2 cup yogurt ranch dressing (like Marie's or Marzetti, I buy Boathouse)
- 1 1/4 cup plain panko breadcrumbs ( I like Progresso Italian Panko breadcrumbs)
- 1 1/2 pound chicken cutlets
- 12 cups (8oz) mixed salad greens
- 1 pint mixed cherry tomatoes
- 4 oz. blue cheese, crumbled
- 1. Pour 1/4 cup of rthe dressing into a pie plate. Pour breadcrumbs into another pie plate. Sprinkle cutlets all over with 1/2 tsp salt and 1/4 tsp freshly ground pepper. Toss cutlets in dressing to coat, then roll in breadcrumbs.
- 2. In a large nonstick skillet, heat 2 Tablespoons canola oil over medium heat. Cook half of the cutlets, turning until browned and cooked through, 3 to 4 minutes. Remove from skillet to a paper-towel-lined baking sheet Repeat with 2 more Tablespoons canola oil and reamining cutlets. Cut chicken into 2 inch pieces.
- 3. In a large bowl, toss greens, tomatoes, and cheese with the remaining 1/4 cup dressing. Place salad on 4 serving plates. Top with chicken,. Serve extra dressing on the side.
yogurt ranch dressing, breadcrumbs, chicken cutlets, tomatoes, blue cheese
Taken from www.epicurious.com/recipes/member/views/buttermilk-fried-chicken-salad-52013231 (may not work)