therecipecritic
Almond Crusted Chicken with Peach Salad
This is the perfect summer recipe. I loved it and I didn't feel guilty after eating it. I love fruit in my salads. But I have never tried peaches. Oh my it was good. And the dressing was delicious on top. This recipe has a little more to it, but it is a nice change!
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●food processor
- ●pan
- ●skillet
📝 Preparation Steps
1
Dressing
2
Preheat the oven to 200 degrees Fahrenheit and place an empty baking sheet inside the oven.
3
Dressing
4
In a small bowl, whisk together the buttermilk, sour cream, vinegar, and honey. Whisk in the oil, in a slow stream, to incorporate well. Stir in the chives and season with salt and pepper. Chill until ready to use.
fresh chives, (minced)1 tablespoonsalt and pepper, (to taste)
5
Chicken
6
Prepare
7
Lightly beat the eggs in a shallow bowl. Place the almond slices and flour in a food processor and pulse until the almonds are chopped, but not fully ground. Transfer the almond mixture to a shallow plate, for dredging. Season the chicken tenders on both sides with salt and pepper.
large eggs2salt and pepper, (to taste)
8
Dredge
9
Dip each chicken tender in the beaten eggs first. Shake off any excess then dredge the pieces in the almond mixture, pressing the mixture onto the chicken to adhere. Set the breaded tenders on a wire rack.
large eggs2
10
Cook
11
In a large skillet, heat 2-3 tablespoons of vegetable oil over medium heat. Working in batches, cook the chicken until light golden brown on both sides. Turn often until cooked through, about ⏱️ 4-5 minutes per batch. Add a little more oil to the pan with each batch as necessary. Place the tenders on paper towels to absorb any excess oil. Then place the chicken on the warmed baking sheet in the oven.
vegetable oil, (for frying)
12
Salad
13
Serve
14
In a large bowl, toss the lettuce and peach slices with half of the dressing. Season to taste with salt and pepper. Portion the salad out on plates then arrange the chicken on top of the lettuce. Drizzle some of the remaining dressing over the chicken and serve.
lettuce, (Romaine, butter, or arugula, torn)6 cupssalt and pepper, (to taste)
Nutrition Facts
calories
513 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
7 g
sugar Content
9 g
sodium Content
184 mg
protein Content
37 g
trans Fat Content
0.03 g
cholesterol Content
128 mg
carbohydrate Content
26 g
saturated Fat Content
4 g
unsaturated Fat Content
25 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...