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.
I actually just cooked the chicken and then used the leftovers for the salad recipe the next day. I followed the recipe for the chicken but I decided to bake it in the oven rather than cook in a skillet. I baked it at 400 degrees for 20 minutes and it was sooo good. My husband said it's his favorite chicken recipe ever (he tends to like simple food). I then refrigerated the chicken, sliced the next day and served over the salad. I didn't use the dressing so I can't comment on that, I just used a dressing I had in the fridge. This is great for everday meals and doesn't take too much time at all!
I substituted half&half for butterrmilk. Also, I tried almonds instead of walnuts This was a last minute meal with no time to run to the grocery store, but I'm definitely glad I tried it! I'll definitely try again. Oh yeah, skipped the dressing too.
This was so delicious! Love the ground up walnuts on the chicken. Walnuts are good for you, too. My 3 yr. old devoured it, then wanted more. All 6 kids loved it. I didn't try the salad dressing recipe. This is one of our favorite salad recipes now!