Walnut Crusted Chicken Salad with Buttermilk Honey Dressing
Elevate your lunch or dinner game with this Walnut Crusted Chicken Salad featuring a tangy and sweet Buttermilk Honey Dressing. This recipe combines crispy, golden chicken coated in a flavorful walnut, Parmesan, and panko breadcrumb crust with a vibrant medley of mixed greens, juicy cherry tomatoes, crisp cucumber, and sharp red onion. The star of the dish is the homemade buttermilk honey dressing, infused with Dijon mustard and a hint of fresh dill for a creamy, well-balanced finish. Perfectly fitting as a wholesome and indulgent meal, this salad is ideal for both casual family dinners and impressing guests at gatherings. Ready in just 35 minutes, this delicious salad blends hearty textures and refreshing flavors in every bite while delivering a show-stopping presentation.
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Recipe Information
Ingredients
- 2 Chicken breast halves
- 1 cup Walnuts, finely chopped
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Parmesan cheese, grated
- 2 Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 3 tablespoons Olive oil
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 Cucumber, sliced
- 0.25 Red onion, thinly sliced
- 0.25 cup Buttermilk
- 2 tablespoons Mayonnaise
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Fresh dill, chopped (optional)
- 0.25 teaspoon Salt (for dressing)
- 0.25 teaspoon Black pepper (for dressing)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
In a shallow dish, combine chopped walnuts, panko breadcrumbs, grated Parmesan, 1 teaspoon salt, and 0.5 teaspoon black pepper.
Whisk the eggs in another shallow dish.
Dip each chicken breast into the egg mixture, then press into the walnut mixture, coating both sides evenly.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown, then transfer them to the prepared baking sheet.
Bake the chicken in the preheated oven for 10-12 minutes, or until the internal temperature reaches 165°F (74°C). Once done, let it rest for 5 minutes before slicing into strips.
While the chicken bakes, prepare the salad by arranging mixed greens, cherry tomatoes, cucumber slices, and red onion on a large serving platter or individual plates.
To make the dressing, whisk together buttermilk, mayonnaise, honey, Dijon mustard, chopped dill (if using), 0.25 teaspoon salt, and 0.25 teaspoon pepper in a small bowl or jar until smooth.
Drizzle the dressing over the salad, then top with the sliced walnut-crusted chicken.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 31.8 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 497 mg | 38% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2282 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
