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Crispy Chicken and Apple Salad

  • Prep:
  • Total Time:
  • Servings: 4
Crispy Chicken and Apple Salad

Source: Everyday Food, November 2011

Ingredients

  • 1/4 cup all-purpose flour
  • Coarse salt and ground pepper
  • 1 large egg
  • 1 cup panko (Japanese breadcrumbs)
  • 2 boneless, skinless chicken breasts (about 1 pound total)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup buttermilk
  • 2 tablespoons mayonnaise
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon chopped fresh parsley
  • 1 large head red leaf lettuce, torn into bite-size pieces (8 cups)
  • 2 apples, such as Gala or Fuji, cored and cut into thin wedges
  • 1/2 cup dried cranberries

Directions

  1. On a plate, season flour with 1/4 teaspoon salt. In a shallow dish, whisk egg with 1 tablespoon water. On another plate, season panko with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry. Dredge chicken in flour, then dip in egg, letting excess drip off. Coat with panko, pressing gently to adhere.

  2. In a large nonstick skillet, heat oil over medium. Add chicken; cook until golden brown and cooked through, 8 to 10 minutes total, flipping once. In a small bowl, whisk buttermilk, mayonnaise, vinegar, and parsley; season with salt and pepper. Arrange lettuce, apples, and cranberries on a platter. Slice chicken, add to platter, and drizzle with dressing.

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