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

16 cherry tomatoes, cut in half

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.