Almond Crusted Chicken and Nectarine Salad with Buttermilk Chive Dressing is a delicious and satisfying dish that combines crispy almond-crusted chicken with sweet and juicy nectarines, served on a bed of tender lettuce and dressed with a creamy buttermilk chive dressing.
To make the dish, the dressing is prepared by combining buttermilk, sour cream, white balsamic vinegar, honey, extra-virgin olive oil, sliced fresh chives, salt, and pepper. The creamy dressing adds a tangy and flavorful element to the salad.
For the chicken, chicken tenderloins are pounded thin and coated in a mixture of sliced almonds and flour. The chicken is then cooked in a skillet until golden brown and crispy on the outside, while remaining tender and juicy on the inside. The almond crust adds a delightful crunch and nutty flavor to the chicken.
The salad is composed of torn tender lettuce or arugula, along with ripe nectarines that are sliced and added to the greens. The salad is dressed with the prepared buttermilk chive dressing, which adds a creamy and herbaceous touch to the fresh and vibrant flavors of the greens and nectarines.
The almond-crusted chicken is placed on top of the salad, creating a hearty and protein-packed component to the dish. The chicken’s crunch and flavor complement the sweetness of the nectarines and the creaminess of the dressing.
Almond Crusted Chicken and Nectarine Salad with Buttermilk Chive Dressing is a delightful summer dish that balances a variety of textures and flavors. It is a perfect choice for a light lunch or dinner, offering a satisfying and refreshing meal option.
SERVES: 4
INGREDIENTS:
FOR THE DRESSING
- ¼ cup buttermilk
- 1 Tbs. sour cream
- 1 Tbs. white balsamic vinegar
- ½ tsp. honey
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. thinly sliced fresh chives
- 1 tsp. kosher salt
- ¾ tsp. freshly ground black pepper
FOR THE CHICKEN
- 2 large eggs
- 1¾ cups sliced almonds
- ½ cup unbleached all-purpose flour
- 1½ lb. chicken tenderloins, pounded ¼ inch thick
- 1 tsp. kosher salt
- ¾ tsp. freshly ground black pepper
- 2 to 3 Tbs. vegetable oil
FOR THE SALAD
- 6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both
- 2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced ¼ inch thick
- Kosher salt and freshly ground black pepper
INSTRUCTIONS:
- Make the dressing:
- In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey.
- Slowly whisk in the oil to blend.
- Stir in the chives and season to taste with salt and pepper.
- Cook the chicken:
- Lightly beat the eggs in a wide, shallow dish.
- Pulse the almonds and flour together in a food processor until the almonds are chopped; transfer the almond mixture to another wide, shallow dish.
- Season the chicken on all sides with the salt and pepper.
- Dip one piece of chicken at a time in the eggs. Shake off the excess and dredge in the almond mixture, pressing lightly to help it adhere. Set aside on a wire rack.
- Heat 2 Tbs. of the oil in a large skillet over medium heat until shimmering hot.
- Working in batches, cook the chicken until light golden brown on both sides and just cooked through, 3 to 4 minutes per side.
- Transfer the chicken to a paper-towel-lined plate when done. Between batches, remove any stray almonds from the pan and add more oil if necessary.
- Assemble the salad:
- In a large bowl, toss the lettuce, arugula, or both, and the nectarines with about half of the dressing.
- Season to taste with salt and pepper.
- Divide among 4 dinner plates.
- Divide the chicken among the plates, overlapping the pieces on top of the salad.
- Drizzle additional dressing over the chicken and serve.
NUTRITIONAL INFORMATION:
PER SERVING
- 680 CALORIES | 50G PROTEIN | 31G CARB | 41G TOTAL FAT | 6G SAT FAT |
23G MONO FAT | 10G POLY FAT | 200MG CHOL | 700MG SODIUM | 7G FIBER
NOTE:
- If you can’t find chicken tenderloins, look for thin cutlets, which work just as well.
