Buttermilk Fried Chicken Salad

1. 1

   1. Pour 1/4 cup of rthe dressing into a pie plate. Pour breadcrumbs into another pie plate. Sprinkle cutlets all over with 1/2 tsp salt and 1/4 tsp freshly ground pepper. Toss cutlets in dressing to coat, then roll in breadcrumbs.

2. 2

   2. In a large nonstick skillet, heat 2 Tablespoons canola oil over medium heat. Cook half of the cutlets, turning until browned and cooked through, 3 to 4 minutes. Remove from skillet to a paper-towel-lined baking sheet Repeat with 2 more Tablespoons canola oil and reamining cutlets. Cut chicken into 2 inch pieces.

3. 3

   3. In a large bowl, toss greens, tomatoes, and cheese with the remaining 1/4 cup dressing. Place salad on 4 serving plates. Top with chicken,. Serve extra dressing on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.