Adding chicken to this brightly colored salad makes a light, but filling meal.
Crispy Chicken Salad with Peas and Cucumbers
- 2 large eggs
- ¼ cup buttermilk
- ½ cup all-purpose flour
- 1½ cups bread crumbs
- ¾ cup vegetable oil
- 4 boneless, skinless chicken breasts, about 1½ pounds
- 6 ounces mixed field greens or baby spinach (about 6 cups)
- 1 large seedless cucumber, halved lengthwise and thinly sliced
- 2 cups frozen peas, thawed
- ½ cup chopped parsley
- buttermilk vinaigrette to taste
Preheat oven to 425°, and begin preparing chicken. Beat eggs and buttermilk together in a shallow bowl. Spread flour out onto a large plate, and season with salt and pepper. Spread bread crumbs out onto a separate large plate. Begin heating oil in a large skillet set over medium-high heat. Working with one chicken breast at a time, dredge chicken through flour, dip in egg mixture, and coat with breadcrumbs, patting to adhere. Cook in hot oil for about 3 minutes a side, and move to a wire rack set over a baking sheet. Bake for 12 minutes or until cooked through. Let sit at least 5 minutes before slicing carefully. When ready to serve, toss greens, cucumber, peas, and parsley together. Top with sliced chicken, drizzle with buttermilk vinaigrette, season with salt and pepper, and serve.
This recipe first appeared in the May 2009 issue of Our State.