• 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



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.