It occurred to me that this would be a nice gluten free main dish
salad if I eliminated the bread crumbs. Can anyone tell me why the
bread crumbs are in this recipe? I could substitute cornstarch if all
it does is add crunch. TIA

``````````

Walnut-Chicken Salad

Ingredients

4 skinned and boned chicken breast halves
3 tablespoons buttermilk
1 cup finely ground walnuts
1/2 cup fine, dry breadcrumbs
1 teaspoon salt
2 tablespoons vegetable oil
6 cups torn mixed salad greens
4 cups torn fresh spinach
1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
(the cheese part needs rethinking)
16 cherry tomatoes, cut in half


http://www.myrecipes.com/recipe/butt...0000000522781/

Preparation

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to
1/4-inch thickness using a meat mallet or rolling pin. Brush
buttermilk evenly over chicken.

Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge
chicken in mixture.

Pour oil into a large skillet; place over medium-high heat until hot.
Add chicken, and cook 3 minutes on each side or until golden. Remove
from heat; cool slightly. Cut chicken crosswise into thin slices.

Combine salad greens and spinach, and arrange on each of 4 individual
plates. Sprinkle with cheese, and top with tomato halves and chicken.
Serve with Buttermilk-Honey Dressing on the side.

Southern Living OCTOBER 1996


--

Today's mighty oak is just yesterday's nut that held its ground.

On 4/12/2011 11:36 AM, sf wrote:
>
> It occurred to me that this would be a nice gluten free main dish
> salad if I eliminated the bread crumbs. Can anyone tell me why the
> bread crumbs are in this recipe? I could substitute cornstarch if all
> it does is add crunch. TIA
>
> ``````````
>
> Walnut-Chicken Salad
>
> Ingredients
>
> 4 skinned and boned chicken breast halves
> 3 tablespoons buttermilk
> 1 cup finely ground walnuts
> 1/2 cup fine, dry breadcrumbs
> 1 teaspoon salt
> 2 tablespoons vegetable oil
> 6 cups torn mixed salad greens
> 4 cups torn fresh spinach
> 1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
> (the cheese part needs rethinking)
> 16 cherry tomatoes, cut in half
>
>
> http://www.myrecipes.com/recipe/butt...0000000522781/
>
> Preparation
>
> Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to
> 1/4-inch thickness using a meat mallet or rolling pin. Brush
> buttermilk evenly over chicken.
>
> Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge
> chicken in mixture.
>
> Pour oil into a large skillet; place over medium-high heat until hot.
> Add chicken, and cook 3 minutes on each side or until golden. Remove
> from heat; cool slightly. Cut chicken crosswise into thin slices.
>
> Combine salad greens and spinach, and arrange on each of 4 individual
> plates. Sprinkle with cheese, and top with tomato halves and chicken.
> Serve with Buttermilk-Honey Dressing on the side.
>
> Southern Living OCTOBER 1996
>
>

The only reason I can see for the bread crumbs would be to keep the
chopped walnuts from burning. I've used ground nuts for "breading"
before and found that it works much better in the oven than in a skillet
because the nuts can't handle the temperature of the oil long enough for
the meat to cook.

If you leave off the bread crumbs, try baking the chicken.

I could very well be wrong.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"sf" > wrote in message
...
>
> It occurred to me that this would be a nice gluten free main dish
> salad if I eliminated the bread crumbs. Can anyone tell me why the
> bread crumbs are in this recipe? I could substitute cornstarch if all
> it does is add crunch. TIA
>
> ``````````
>
> Walnut-Chicken Salad
>
> Ingredients
>
> 4 skinned and boned chicken breast halves
> 3 tablespoons buttermilk
> 1 cup finely ground walnuts
> 1/2 cup fine, dry breadcrumbs
> 1 teaspoon salt
> 2 tablespoons vegetable oil
> 6 cups torn mixed salad greens
> 4 cups torn fresh spinach
> 1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
> (the cheese part needs rethinking)
> 16 cherry tomatoes, cut in half
>
>
> http://www.myrecipes.com/recipe/butt...0000000522781/
>
> Preparation
>
> Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to
> 1/4-inch thickness using a meat mallet or rolling pin. Brush
> buttermilk evenly over chicken.
>
> Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge
> chicken in mixture.
>
> Pour oil into a large skillet; place over medium-high heat until hot.
> Add chicken, and cook 3 minutes on each side or until golden. Remove
> from heat; cool slightly. Cut chicken crosswise into thin slices.
>
(snippage)

Hmmm. I suppose cornstarch would work just as well if the goal is to make
the chicken crispy Breadcrumbs wouldn't be necessary.

Jill

On Tue, 12 Apr 2011 11:44:05 -0500, Janet Wilder
> wrote:

> The only reason I can see for the bread crumbs would be to keep the
> chopped walnuts from burning. I've used ground nuts for "breading"
> before and found that it works much better in the oven than in a skillet
> because the nuts can't handle the temperature of the oil long enough for
> the meat to cook.

Okay, that makes sense.
>
> If you leave off the bread crumbs, try baking the chicken.
>
Good idea! I don't use my oven for meat very much, so somebody needs
to remind me about that every so often. I baked/roasted chicken parts
just the other day and wondered why I don't do it more often, because
it was so easy and *not* messy.

PS: Why do we roast a whole chicken, but bake the parts?

> I could very well be wrong.

It sounded reasonable to me. Thanks for mentioning the burn aspect!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 12 Apr 2011 12:53:55 -0400, "jmcquown" >
wrote:

> Hmmm. I suppose cornstarch would work just as well if the goal is to make
> the chicken crispy Breadcrumbs wouldn't be necessary.

Thanks, can you think of any reason other than crunch for the
breadcrumbs to be there?

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Tue, 12 Apr 2011 12:53:55 -0400, "jmcquown" >
> wrote:
>
>> Hmmm. I suppose cornstarch would work just as well if the goal is to
>> make
>> the chicken crispy Breadcrumbs wouldn't be necessary.
>
> Thanks, can you think of any reason other than crunch for the
> breadcrumbs to be there?
>
Nope. The walnuts and the (substitution of) cornstarch should make the
chicken sufficiently crispy for the salad.

Jill

"sf" > wrote in message
...
> On Tue, 12 Apr 2011 11:44:05 -0500, Janet Wilder
> > wrote:
>
>> The only reason I can see for the bread crumbs would be to keep the
>> chopped walnuts from burning. I've used ground nuts for "breading"
>> before and found that it works much better in the oven than in a skillet
>> because the nuts can't handle the temperature of the oil long enough for
>> the meat to cook.
>
> Okay, that makes sense.
>>
>> If you leave off the bread crumbs, try baking the chicken.
>>
> Good idea! I don't use my oven for meat very much, so somebody needs
> to remind me about that every so often. I baked/roasted chicken parts
> just the other day and wondered why I don't do it more often, because
> it was so easy and *not* messy.
>
> PS: Why do we roast a whole chicken, but bake the parts?
>
Different terms for the same thing When I cook a beef or pork roast in
the oven I say I'm roasting it, but in reality I'm baking it. Ditto
chicken. I suppose it made a difference back in the days when meat was
roasted on a spit over a fire. Not so much these days.

Jill

if i were subbing i would use rice flour
"sf" > wrote in message
...
>
> It occurred to me that this would be a nice gluten free main dish
> salad if I eliminated the bread crumbs. Can anyone tell me why the
> bread crumbs are in this recipe? I could substitute cornstarch if all
> it does is add crunch. TIA
>
> ``````````
>
> Walnut-Chicken Salad
>
> Ingredients
>
> 4 skinned and boned chicken breast halves
> 3 tablespoons buttermilk
> 1 cup finely ground walnuts
> 1/2 cup fine, dry breadcrumbs
> 1 teaspoon salt
> 2 tablespoons vegetable oil
> 6 cups torn mixed salad greens
> 4 cups torn fresh spinach
> 1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
> (the cheese part needs rethinking)
> 16 cherry tomatoes, cut in half
>
>
> http://www.myrecipes.com/recipe/butt...0000000522781/
>
> Preparation
>
> Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to
> 1/4-inch thickness using a meat mallet or rolling pin. Brush
> buttermilk evenly over chicken.
>
> Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge
> chicken in mixture.
>
> Pour oil into a large skillet; place over medium-high heat until hot.
> Add chicken, and cook 3 minutes on each side or until golden. Remove
> from heat; cool slightly. Cut chicken crosswise into thin slices.
>
> Combine salad greens and spinach, and arrange on each of 4 individual
> plates. Sprinkle with cheese, and top with tomato halves and chicken.
> Serve with Buttermilk-Honey Dressing on the side.
>
> Southern Living OCTOBER 1996
>
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On 4/12/2011 12:36 PM, sf wrote:
>
> It occurred to me that this would be a nice gluten free main dish
> salad if I eliminated the bread crumbs. Can anyone tell me why the
> bread crumbs are in this recipe? I could substitute cornstarch if all
> it does is add crunch. TIA

No expert of course, but that's what it sounds like to me. I'd think
cornstarch would be fine.

>
> ``````````
>
> Walnut-Chicken Salad
>
> Ingredients
>
> 4 skinned and boned chicken breast halves
> 3 tablespoons buttermilk
> 1 cup finely ground walnuts
> 1/2 cup fine, dry breadcrumbs
> 1 teaspoon salt
> 2 tablespoons vegetable oil
> 6 cups torn mixed salad greens
> 4 cups torn fresh spinach
> 1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
> (the cheese part needs rethinking)
> 16 cherry tomatoes, cut in half
>
>
> http://www.myrecipes.com/recipe/butt...0000000522781/
[...]

Sounds great! Saved!