It occurred to me that this would be a nice gluten free main dish
salad if I eliminated the bread crumbs. Can anyone tell me why the
bread crumbs are in this recipe? I could substitute cornstarch if all
it does is add crunch. TIA
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Walnut-Chicken Salad
Ingredients
4 skinned and boned chicken breast halves
3 tablespoons buttermilk
1 cup finely ground walnuts
1/2 cup fine, dry breadcrumbs
1 teaspoon salt
2 tablespoons vegetable oil
6 cups torn mixed salad greens
4 cups torn fresh spinach
1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
(the cheese part needs rethinking)
16 cherry tomatoes, cut in half
http://www.myrecipes.com/recipe/butt...0000000522781/
Preparation
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to
1/4-inch thickness using a meat mallet or rolling pin. Brush
buttermilk evenly over chicken.
Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge
chicken in mixture.
Pour oil into a large skillet; place over medium-high heat until hot.
Add chicken, and cook 3 minutes on each side or until golden. Remove
from heat; cool slightly. Cut chicken crosswise into thin slices.
Combine salad greens and spinach, and arrange on each of 4 individual
plates. Sprinkle with cheese, and top with tomato halves and chicken.
Serve with Buttermilk-Honey Dressing on the side.
Southern Living OCTOBER 1996
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Today's mighty oak is just yesterday's nut that held its ground.
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