Chicken Scaloppine with Spring Herb Salad

myrecipes.com

Lisalobe

4 (6-ounce) skinless, boneless chicken breast halves $

1 cup whole buttermilk $

½ teaspoon salt $

½ cup all-purpose flour (about 2 ¼ ounces) $

2 teaspoons dried tarragon

½ teaspoon freshly ground black pepper $

1 tablespoon canola oil $

subheading: SALAD:

2 ½ cups haricots verts (about 8 ounces) $

4 cups baby spinach leaves (about 2 ounces)

2 cups trimmed arugula (about 1 ounce) $

2 cups trimmed watercress (about 1 ounce)

⅓ cup fresh flat-leaf parsley leaves

1 tablespoon chopped fresh chives

2 tablespoons finely chopped shallots $

2 tablespoons fresh lemon juice $

2 tablespoons olive oil $

1 tablespoon champagne vinegar

1 teaspoon Dijon mustard

¼ teaspoon salt $

⅛ teaspoon freshly ground black pepper $

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