If you are looking for an easy dinner for a warm, summer night, this is your ticket. It’s so tasty, delicious, and low calorie as well. Although don’t tell anybody that – they won’t know the difference. When we were on our recent trip to Colorado, Sue served this our last night there. It was a warm night – so warm that we ate inside with air conditioning. And it was so refreshing.
As soon as we got home and I needed a simple dinner for our friends Bud & Cherrie, I remembered Sue’s salad. The base recipe comes from Colorado Collage, the well-known Denver Junior League cookbook. A cookbook I already owned, but definitely hadn’t tried this recipe! Cherrie wanted the recipe – they both enjoyed it very much. Cherrie also owns MasterCook, the recipe software program we both use. Which is why I am now going to include – a MasterCook downloadable file (an MX2 file) at the bottom of every post (next to the PDF file). This is the first time I’ve done this, so if any of you use MC, would you please email me and let me know if it worked? Did the photo download (I’m not certain it will, but you can copy and paste it from the post)? I sent the file to Cherrie the other day and she was so surprised when she clicked on it in my email to her, MC came up and the recipe was complete. She was astounded!
The recipe is quite easy to make, although I made a few changes. I thought the buttermilk dressing would be enhanced with a bit of amp-up with some chipotle chile added in. I also added some citrus zest (I had kumquat, but you could use orange or lemon) and a small garlic clove too. There is no oil in the buttermilk drizzle that’s used over the chicken. The chicken breasts are pounded evenly, then dipped in cornmeal/flour, in egg, then again in the cornmeal/flour before sautéing in a bit of canola oil. Because they’re pounded, they don’t take long to cook – about 6-8 minutes maximum (total, not per side). Sue had used her electric skillet (brilliant idea) – because you want to serve these warm. She cooked them an hour or so ahead (so did I when I made them), then turned the electric frypan temp down to “warm.” An hour later they were still perfectly done and hadn’t dried out at all. That’s a win-win in my book. I put the lid on, but slightly ajar – you don’t want the crispy chicken coating to get soggy.
As for the salad – the recipe has you serve the chicken on top of a mixed tender green salad with some slivers of red bell pepper. I tossed the salad in a very light canola oil and sherry vinegar dressing – just enough to give it a tiny bit of flavor. I also added a bunch of fresh herbs from my garden (use your own mix of herbs to suit your taste) to the salad, and some cherry tomatoes and avocado too. I saved a few of the herbs to sprinkle on top of the chicken also. The photo at top is Sue’s (original) version, which is just fine, as is. But if you want to zip it up some, use some of my additions. Thanks, Sue, for preparing this for us – this will become part of my regular summer rotation!
What I liked: the ease of it all – and the make ahead part. The dressing with no oil – so it’s the low calorie and fat aspect, but you’d never know that. Liked the crispy coating – but it’s not thick at all – that I liked a lot.
What I didn’t like: nothing at all. A great dish, particular for summer.
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MasterCook 5+ downloadable file
Chicken on Greens with Chile Buttermilk Dressing
Recipe By: Adapted from Colorado Collage, 1995
Serving Size: 4 (might serve more if using large chicken breasts)
DRESSING:
2 green onions — finely chopped
2/3 cup buttermilk
1/4 cup green chiles — chopped
1/4 teaspoon salt
1/4 teaspoon chipotle chile canned in adobo — [my addition]
1/2 teaspoon orange zest — [my addition, and I used seeded kumquats because it’s what I had]
1 small clove garlic — minced [my addition]
pepper or cayenne to taste
CHICKEN AND SALAD:
1/4 cup cornmeal
1/4 cup flour
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 egg
1/4 cup milk
4 boneless skinless chicken breast halves — pounded to 1/2 inch thickness
3 tablespoons vegetable oil
6 cups mixed salad greens
1 large red bell pepper — cored, seeded and thinly sliced
fresh herbs (about 2 T. each): chives, cilantro, Italian parsley, mint, dill [my addition]
1/2 cup cherry tomatoes — [my addition] [I also dressed the salad with a bit of canola oil and sherry vinegar – very lightly]
chopped mint and cilantro for garnish on the chicken [my addition]
1 whole avocado — peeled, diced [my addition]
1. Combine all dressing ingredients and chill. If you like a bit more spice/flavor, add more ground cumin and a couple of pinches of cayenne pepper to suit tastes.
2. Combine cornmeal, flour, cumin, salt and pepper in shallow dish. In another shallow dish beat egg and milk. Dredge chicken in cornmeal mixture, then dip in egg mixture allowing excess to drip off. Coat again in cornmeal mixture and set aside.
3. In large skillet heat oil over medium high heat. Add chicken when hot and cook 6-8 minutes until lighly browned, turning once. (May be prepared to this point up to one hour in advance. Cover chicken and keep warm.) Remove and place on paper towels to drain. [If you make this in an electric skillet, you can turn it down to WARM, and it will stay nice and moist, but warm, for that hour – place lid on top, but not tight.]
4. Divide greens and sliced red pepper among plates. Slice warm chicken crosswise into strips and place on top of greens. Serve with dressing.
Per Serving: 443 Calories; 22g Fat (44.5% calories from fat); 36g Protein; 27g Carbohydrate; 5g Dietary Fiber; 125mg Cholesterol; 711mg Sodium.
Two years ago: Tomato, Blue Cheese and Saffron Vinaigrette
Four years ago: Asian Slaw (one of my favorites – great for a summer barbecue)

Chicken Fried Gourmet
said on July 20th, 2011:
I have made a variation of this salad in the past as well, good stuff. If you want some texture ….crumble up some corn nuts to sprinkle on top.
Corn nuts? Oh my goodness. Would never have thought to use that. But some crumbled up crispy tortillas would work too. I do keep those on hand some of the time. Thanks for the idea. . . . carolyn t
elizabeth
said on July 21st, 2011:
Do you use canned green chiles for the dressing?
Hi Elizabeth – yes, I did use canned. Sorry if that wasn’t clear in the recipe. Do try it. . . carolyn t
elizabeth
said on July 21st, 2011:
I’ll give it a try, but will have to try it with thinned greek yogurt, as I don’t have any buttermilk.
That should be fine, Elizabeth. Let me know how it is . . . carolyn t