I didn't tell Ryan it was a salad on purpose, knowing he would think it wasn't substantial enough to qualify as dinner. He even loved it and cleaned his plate
This recipe was easy enough to throw together on a weeknight, although it does dirty up quite a few dishes. But I just threw them all in the dishwasher in between flipping the chicken so there wasn't a sink-full of dishes when I was all finished eating and ready to relax. I can't say enough good things about this recipe. It might be one of my favorites I've tried. With peaches being in season, you really can't go wrong.
I may have messed up the dressing a little bit, as I poured in the olive oil at once even though it says to pour it slowly and mix as you do. Mine was a little watery, so I just added a little more sour cream to beef it back up. I'm sure it would've turned out fine if I had actually followed the directions (oops)!
Almond Crusted Chicken with Peach Salad and Buttermilk-Balsamic Dressing
adapted from Chew Nibble Nosh
1 Tbsp. light sour cream
2 Tbsp. olive oil
1/2 tsp. honey
1 Tbsp. freshly minced chives
salt and pepper1 – 6 oz. bag sliced almonds (about 1 3/4 cups)
1/2 cup all-purpose flour
1 1/2 lbs. chicken tenderloins
vegetable oil, for frying2 medium ripe peaches, halved, pitted, and sliced into thin slices.