Almond Crusted Chicken and Peach Salad with Buttermilk-Balsamic Dressing
INGREDIENTS
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For the dressing:
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1/4 cup low-fat buttermilk
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1 Tbsp. light sour cream
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1 Tbsp. white Balsamic vinegar
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1/2 tsp. honey
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2 Tbsp. olive oil
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1 Tbsp. freshly minced chives
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salt and pepper
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For the chicken:
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2 large eggs
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1 - 6 oz. bag sliced almonds (about 1 3/4 cups)
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1/2 cup all-purpose flour
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1 1/2 lbs. chicken tenderloins
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vegetable oil, for frying
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For the salad:
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6 cups torn, tender lettuce (butter lettuce) or arugula
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2 medium ripe peaches or nectarines, halved, pitted, and sliced into thin slices.
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