Almond Crusted Chicken with Peach Salad

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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!

Prep Time20

Total Time20

Course: Dinner, Main Course, Salad

Cuisine: American

Keyword: Almond chicken, chicken, Peach salad, salad

Servings: Servings

Author: Alyssa Rivers

Ingredients

Dressing

¼ cup low-fat buttermilk
1 tablespoon light sour cream
1 tablespoon white balsamic vinegar
½ teaspoon honey
2 tablespoons olive oil
1 tablespoon fresh chives, minced
salt and pepper, to taste

Chicken

2 large eggs
1¾ cup sliced almonds,
½ cup all-purpose flour
1½ pounds chicken tenderloins
vegetable oil, for frying

Salad

6 cups lettuce, Romaine, butter, or arugula, torn
2 medium peaches or nectarines, thinly sliced

Instructions

Dressing

Preheat the oven to 200 degrees Fahrenheit and place an empty baking sheet inside the oven.
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.

Chicken

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.
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.
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.

Salad

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.

Nutrition

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