Crispy Chicken and Apple Salad

I love me a good salad. And salad prep for lunch makes for easy lunches a couple of times a week. 

The main thing I didn't do in this recipe is dredge the chicken in flour, egg and panko. It would have been WAY better, but I'm trying to keep the carbs down. I just pan fried the chicken cutlets with salt and pepper. 

I also added some dill and chives to the ranch dressing. Just parsley seemed too boring. But a MUST is using buttermilk. You will regret it if you don't. 

Crispy Chicken and Apple Salad

Recipe from Martha Stewart

Serves 4

• 1/4 c all-purpose flour
• Coarse salt and ground pepper
• 1 large egg
• 1 c panko (Japanese breadcrumbs)
• 2 boneless, skinless chicken breasts (about 1 pound total)
• 2 T extra-virgin olive oil
• 1/4 c buttermilk
• 2 T mayonnaise
• 1 T white-wine vinegar
• 1 T chopped fresh parsley
• 1 large head red leaf lettuce, torn into bite-size pieces (8 cups)
• 2 apples, such as Gala or Fuji, cored and cut into thin wedges
• 1/2 c dried cranberries

On a plate, season flour with 1/4 teaspoon salt. In a shallow dish, whisk egg with 1 tablespoon water. On another plate, season panko with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry. Dredge chicken in flour, then dip in egg, letting excess drip off. Coat with panko, pressing gently to adhere.

In a large nonstick skillet, heat oil over medium. Add chicken; cook until golden brown and cooked through, 8 to 10 minutes total, flipping once. 

In a small bowl, whisk buttermilk, mayonnaise, vinegar, and parsley; season with salt and pepper. Arrange lettuce, apples, and cranberries on a platter. Slice chicken, add to platter, and drizzle with dressing.

**Low carb - use pork rinds instead of panko