Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
3
/4 cup mayonnaise, divided
1
/2 cup buttermilk
3
ounces blue cheese, crumbled
1
tablespoon hot pepper sauce
4
skinless boneless chicken breast halves
1
1/4 cup panko (Japanese breadcrumbs)
4
large celery stalks, cut diagonally into paper-thin strips
1
cup shredded red cabbage
3
tablespoons unseasoned rice vinegar
4
cups small watercress sprigs
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Preparation
Step 1
Blend 1/4 cup mayonnaise, buttermilk, and blue cheese in processor. Season dressing with pepper. Set aside.
Step 2
Mix 1/2 cup mayonnaise and hot sauce in bowl. Sprinkle chicken with salt. Coat each side with 1 tablespoon mayonnaise-hot sauce mixture, then 2 tablespoons panko. Heat large nonstick skillet over medium heat. Sauté chicken until cooked through, about 7 minutes per side.
Step 3
Meanwhile, toss celery, cabbage, and vinegar in large bowl. Season slaw with salt and pepper. Mix watercress into slaw.
Step 4
Cut chicken crosswise into strips; arrange on 4 plates with slaw. Spoon dressing into 4 cups; serve with chicken.