Chopped Salad Over Chicken

Chopped Salad Over Chicken
Servings: 4 Prep 20 mins Chill 20 mins Cook 10 mins


  • 1/2 cup buttermilk
  • 1 pound boneless, skinless chicken breasts, pounded 1/4-inch thick
  • 1/2 cup vegetable oil
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon plus 1/8 teaspoon black pepper
  • Dash liquid hot-pepper sauce
  • 1 cup fresh corn kernels
  • 1 cup green beans, diced
  • 2 cups assorted diced raw vegetables, such as red onion, avocado, tomato, cucumber
  • 1/2 cup yellow cornmeal
  • 1/4 teaspoon ground red pepper (cayenne)
  • 3/4 pound assorted salad greens (about 8 cups)
  • 1/4 cup chopped pecans, toasted

Make It

1. Combine buttermilk and chicken in plastic food-storage bag. Refrigerate until ready to use.

2. For dressing, combine 1/4 cup plus 2 tablespoons oil, vinegar, honey, mustard, 1/4 teaspoon salt, 1/4 teaspoon black pepper and hot-pepper sauce in small bowl.

3. Bring small pot of water to boiling. Add corn and green beans; cook 1 to 2 minutes or until crisp-tender. Drain. Combine with raw vegetables in medium-size bowl.

4. Pour half the dressing over vegetables. Add 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper; toss to combine.

5. Mix together the cornmeal, 1/4 teaspoon of the salt, 1/8 teaspoon of the black pepper and the red pepper in a shallow pie plate. Remove the chicken from the buttermilk; discard the buttermilk marinade. Coat the chicken cutlets in the cornmeal on both sides; place chicken on wire rack set over a sheet pan; refrigerate for 20 minutes for the coating to set.

6. Heat remaining 2 tablespoons oil in large nonstick skillet over medium heat. Add chicken, working in batches if necessary; saute 2 minutes on each side or until cooked through. Remove to platter.

7. Toss greens with remaining dressing in large bowl. Divide greens among 4 plates; top with cutlets and chopped salad. Sprinkle with pecans.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 645, Fat, total (g): 40, chol. (mg): 64, sat. fat (g): 4, carb. (g): 46, fiber (g): 7, pro. (g): 31, sodium (mg): 756, Percent Daily Values are based on a 2,000 calorie diet.