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Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

Scott Phillips

Servings: 4

This time of year, salad takes center stage. It’s fast, it’s fresh, and a little protein makes it a complete no-fuss meal. In this dish, the chicken is crunchy, the nectarines sweet, and the tangy dressing ties it all together. If you can’t find chicken tenderloins, look for thin cutlets, which work just as well.


For the dressing:

  • 1/4 cup buttermilk
  • 1 Tbs. sour cream
  • 1 Tbs. white balsamic vinegar
  • 1/2 tsp. honey
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. thinly sliced fresh chives
  • Kosher salt and freshly ground black pepper

For the chicken:

  • 2 large eggs
  • 1-3/4 cups sliced almonds
  • 1/2 cup all-purpose flour
  • 1-1/2 lb. chicken tenderloins, pounded 1/4 inch thick
  • Kosher salt and freshly ground black pepper
  • 2-3 Tbs. vegetable oil

For the salad:

  • 6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both
  • 2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced 1/4 inch thick
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 680
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 23
  • Cholesterol (mg): 200
  • Sodium (mg): 700
  • Carbohydrates (g): 31
  • Fiber (g): 7
  • Protein (g): 50


Make the dressing:

  • In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper.

Cook the chicken:

  • Lightly beat the eggs in a wide, shallow dish. Pulse the almonds and flour together in a food processor until the almonds are chopped; transfer the almond mixture to another wide, shallow dish. Season the chicken on all sides with 1 tsp. salt and 3/4 tsp. pepper. Dip one piece of chicken at a time in the eggs. Shake off the excess and dredge in the almond mixture, pressing lightly to help it adhere. Set aside on a wire rack.
  • Heat 2 Tbs. of the oil in a large skillet over medium heat until shimmering hot. Working in batches, cook the chicken until light golden brown on both sides and just cooked through, 3 to 4 minutes per side. Transfer the chicken to a paper-towel-lined plate when done. Between batches, remove any stray almonds from the pan and add more oil if necessary.

Assemble the salad:

  • In a large bowl, toss the lettuce, arugula, or both and the nectarines with about half of the dressing. Season to taste with salt and pepper. Divide among 4 dinner plates. Divide the chicken among the plates, overlapping the pieces on top of the salad. Drizzle additional dressing over the chicken and serve.

Add some toasty Grilled Garlic Bread and finish the meal with a Raspberry Fool.


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Reviews (16 reviews)

  • Hirsheys | 12/15/2019

    Not bad, but not as good as I was hoping it would be. Needed something more. Maybe add red onion to salad for contrast.

  • janaparkin | 08/24/2018

    We’ve been making this salad for years! An oft-requested family favorite! We can hardly wait for nectarine season every year so we can make it again. (Also works great with peaches, peeled).

  • ggt123 | 09/26/2016

    My husband and I loved this chicken. The crunchy nuts and the wonderful dressing made this a very special recipe. So I could have it for two dinners, I did not cut the recipe in half as I often do, but only cooked half of the chicken each night and made a fresh salad each time. I also made the recipe for homemade buttermilk that another reviewer suggested. It worked perfectly. Along with mashed potatoes and a vegetable, it was a really great meal.

  • G_MaBecky | 07/11/2016

    My family and I rate recipes 1-10; this got an 11 :0 )

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