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!
Rating: 3 stars Difficulty of Recipe: 4 stars
Heat your oven to 200* and place an empty cookie sheet inside the oven.
Dip one pieces of chicken at a time in the egg. Shake off the excess and then dredge the pieces in the almond mixture. Press the flour mixture onto the chicken to help it adhere. Set the breaded tenders on a wire rack.
In a large bowl, toss the lettuce and peach slices with about half of the dressing. Season to taste with salt and pepper. Portion the salad out on your dinner plates and then arrange the chicken among the plates. Drizzle some of the remaining dressing over the chicken and serve.
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Ingredients1x2x3x
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Almond Crusted Chicken with Peach Salad
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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Almond Crusted Chicken with Peach Salad https://therecipecritic.com/almond-crusted-chicken-with-peach-salad/
