Crispy Chicken and Apple Salad

Name: Crispy Chicken and Apple Salad
Prep time: 20 min
Total time: 30 min
Ingredients: 0.25 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; 0.25 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; 0.5 cup dried cranberries

3.2

(52)

4 Reviews

By

Martha Stewart Editors

Updated on August 10, 2020

Prep Time:

20 mins

Total Time:

30 mins

Servings:

4

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

Ingredients

¼ 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
¼ 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
½ cup dried cranberries

Directions

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.