Walnut-Chicken Salad recipe

T

Tammy!!

New member
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/buttermilk-honey-dressing-10000000522781/

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


--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 4/12/2011 11:36 AM, sf wrote:

The only reason I can see for the bread crumbs would be to keep the
chopped walnuts from burning. I've used ground nuts for "breading"
before and found that it works much better in the oven than in a skillet
because the nuts can't handle the temperature of the oil long enough for
the meat to cook.

If you leave off the bread crumbs, try baking the chicken.

I could very well be wrong.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Tue, 12 Apr 2011 11:44:05 -0500, Janet Wilder
wrote:


Okay, that makes sense.
Good idea! I don't use my oven for meat very much, so somebody needs
to remind me about that every so often. I baked/roasted chicken parts
just the other day and wondered why I don't do it more often, because
it was so easy and *not* messy.

PS: Why do we roast a whole chicken, but bake the parts?


It sounded reasonable to me. Thanks for mentioning the burn aspect!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 12 Apr 2011 12:53:55 -0400, "jmcquown"
wrote:


Thanks, can you think of any reason other than crunch for the
breadcrumbs to be there?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" wrote in message
news:[email protected]...
Different terms for the same thing :) When I cook a beef or pork roast in
the oven I say I'm roasting it, but in reality I'm baking it. Ditto
chicken. I suppose it made a difference back in the days when meat was
roasted on a spit over a fire. Not so much these days.

Jill
 
On 4/12/2011 12:36 PM, sf wrote:

No expert of course, but that's what it sounds like to me. I'd think
cornstarch would be fine.

[...]

Sounds great! Saved!
 
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