Almond Crusted Chicken and Peach Salad with Buttermilk-Balsamic Dressing -

Ingredients

• For the dressing:
• 1/4 cup low-fat buttermilk
• 1 Tbsp. light sour cream
• 1 Tbsp. white Balsamic vinegar
• 1/2 tsp. honey
• 2 Tbsp. olive oil
• 1 Tbsp. freshly minced chives
• salt and pepper
• For the chicken:
• 2 large eggs
• 1 – 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 frying
• For the salad:
• 6 cups torn, tender lettuce (butter lettuce) or arugula
• 2 medium ripe peaches or nectarines, halved, pitted, and sliced into thin slices.