Crisp chicken salad with buttermilk blue cheese dr
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
4 cups cronflakes, crushed
1/2 cup buttermilk
4 6oz boneless, skinless chicken breasts
1/4 tsp cayenne pepper
1/4 tsp kosher salt
1/4 tsp pepper
1/4 cup sour cream
1 tbsp white wine vinegar
1/2 cup blue cheese, crumbled
2 tbsp chopped fresh chives
1 head iceberg lettuce
1 cup cherry tomatoes
Instructions
heat oven to 400. line baking sheet with nonstick foil. place cornflakes in a shallow bowl.
using 1/4 cup of buttermilk, brush chicken breasts on all sides then season with the cayenne, salt, and pepper. coat the chicken in the cornflakes, pressing gently to help them adhere, and place on the prepared baking sheet. bake until cooked through.
make the dressing in a med bowl, whisk together with the sour cream, vinegar and remaining butter milk. stir in blue cheese and 1 tbsp. chives.
divide lettuce and tomatoes among plates. spoon the dressing over the top. sprinkle with the remaining tbsp. chives and additional blue cheese. serve with chicken.
Originally Submitted
6/8/2013
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