Crispy Chicken Salad
Ingredients
- 4 c. cornflakes, slightly crushed
- 1/2 c. buttermilk, divided
- 4 5- to 6-oz. boneless, skinless chicken breasts
- 1/2 tsp. cayenne
- Kosher salt and pepper
- 1/4 c. sour cream
- 1 1/2 tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- 1 tbsp. fresh tarragon, chopped
- 6 c. torn gem or green leaf lettuce
- 1/2 medium bulb fennel, cored and thinly sliced
- 1 small seedless cucumber, cut into matchsticks
- 2 tbsp. chopped fresh chives
Instructions
- Heat oven to 400°F. Line rimmed baking sheet with nonstick foil. Place cornflakes in shallow bowl.
- Using 1/4 cup buttermilk, brush chicken breasts on all sides, then season with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken in cornflakes, pressing gently to help them adhere, and place on prepared baking sheet. Bake until cooked through, 15 to 20 minutes. Slice if desired.
- Meanwhile, in large bowl, whisk together sour cream, vinegar, mustard, remaining 1/4 cup buttermilk, and 1/4 teaspoon each salt and pepper; stir in tarragon. Add lettuce and toss to coat, then fold in fennel and cucumber. Serve with chicken and sprinkle with chives.
