Apple, Chicken, and Cranberry Salad with a Creamy Homemade Dressing

Whoa.  I just typed the title and it was LONG.  Anyway...

I made some dressing today.  A ranch-type of dressing.  And I feel pretty darn cool right now.

What can I say?  Simple pleasures, my friends, simple pleasures.

It was pretty easy actually.  Just a few ingredients --

Buttermilk (or in my case milk plus some white vinegar, because I didn't have buttermilk), mayo (organic and unprocessed from Trader Joe's, since this is October Unprocessed month), white wine vinegar (um... champagne vinegar -- it's what I had), parsley (at least I think that's parsley... I just pulled it from my mini-herb garden), and some (sea) salt.

At least I got the salt part right.

I also made something like fried chicken.  Just not too fried.  I feel so domestic today.  All these new things that I have never done before...

The rest?  No brainer.  Throw some greens down, slice some apple and put on top, add a handful cranberries and the chicken, and drizzle the dressing on top.  A complete meal in a salad.  Score.

Simple pleasures.  They're a good thing.

Recipe adapted from Everyday Food, November 2011

PREP TIME: 20 min      TOTAL TIME: 30 min       YIELD: 4 servings

Ingredients

• 1/4 cup unbleached flour
• Coarse salt and ground pepper
• 1 large egg
• 1 cup panko (Japanese breadcrumbs -- Trader Joe's has completely unprocessed ones)
• 2 boneless, skinless chicken breasts (about 1 pound total)
• 2 tablespoons extra-virgin olive oil
• 1/4 cup buttermilk
• 2 tablespoons mayonnaise
• 1 tablespoon white-wine vinegar
• 1 tablespoon chopped fresh parsley
• 1/2 pound fresh spring greens
• 2 apples, such as Gala or Fuji, cored and cut into thin wedges
• 1/2 cup dried cranberries

Directions

1. 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.
2. 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 greens, apples, and cranberries on a platter. Slice chicken, add to platter, and drizzle with dressing.
   
   

   COST: $7.97   COST PER SERVING (4): $1.99