This crispy chicken and apple salad is hearty, seasonal, and irresistibly delicious -- and it's exactly what you should make for dinner tonight! The recipe is simple; just coat boneless, skinless chicken breasts in flour, egg, and breadcrumbs (a.k.a., standard breading procedure), before quickly pan-frying them. While the chicken is cooking, make a perfect-for-fall salad of apples, red leaf lettuce, and cranberries. Toss everything with a tangy buttermilk dressing, and you're ready to eat. Enjoy!
Crispy Chicken and Apple Salad
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1/4 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
1/4 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
1/2 cup dried cranberries
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1. 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.
2. 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.
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