Chicken BLT Salad
Ingredients
- 1 cup fat-free buttermilk divided
- 1 large egg white lightly beaten
- 3/4 cup panko (Japanese breadcrumbs)
- 4 (6 ounce) skinless, boneless chicken breast halves
- 3/4 teaspoon black pepper divided
- 1/4 teaspoon kosher salt divided
- 3 tablespoons canola oil
- 1/3 cup canola mayonnaise
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh chives chopped
- 2 teaspoons white vinegar
- 1 teaspoon garlic minced
- 1 medium head iceberg lettuce cored and cut into 6 wedges
- 2 cups plum tomato chopped
- 2 ounces blue cheese crumbled (1/2 cup)
- 3 slices bacon cooked and crumbled
Instructions
- 1. Preheat oven to 425 degrees.
- 2. Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
- 3. Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425 degrees for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
- 4. Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing.
- 5. Place 1 lettuce wedge on each of 6 plates. Top each service with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.
