Crunchy chicken pairs wonderfully with crisp and sweet apple in this hearty salad that's a meal in itself.

Everyday Food, November 2011


Read the full recipe after the video.

Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Reviews (4)

52 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 26
  • 2 star values: 10
  • 1 star values: 1
Rating: 5 stars
I love this recipe. I took Sarah Carrey's suggestion and added a small amount of fresh tarragon to the dressing and it made it pop. Tonight I'm trying the salad alone, using dried cherries instead of cranberries with fuji apples and adding feta. I know it will be great. This is going on the menu for lunch with the girls.
Rating: Unrated
I haven't yet made it but a little gorgonzola or feta cheese would add some zip!
Rating: Unrated
This was a very easy, quick dinner salad. We loved all the components, but we found the dressing was lacking in flavor--just trying to figure out what to add to give it a little zip. We will definitely make this again.
Rating: Unrated
This is an EASY delicious meal!!!! Use the left over buttermilk for pancakes the next morning.