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Chicken BLT Salad by

Source: Cooking Light

Ingredients

1 cup fat-free buttermilk, divided
1 large egg white, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
4 (6oz) 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 chopped fresh dill
1 tablespoon chopped fresh chives
2 teaspoons white vinegar
1 teaspoon minced garlic
1 medium head iceberg lettuce, cored and cut into 6 wedges
2 cups chopped plum tomato
2 oz crumbled blue cheese
3 slices bacon, cooked and crumbled

Instructions

1. Preheat oven to 425.
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. Spirnkle 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 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 serving with chicken, 1/3 cup tomoato, and 2 1/2 tablespoons dressing. Spirnkle with cheese and crumbled bacon.

Servings: 6

Serving Size: 1 salad

Nutrition Information (per serving):
Calories 368
Fat 23.5 g
Saturated Fat 4.2 g
Cholesterol 76 mg
Sodium 538 mg
Carbohydrates 12.1
Fiber 2.1 g
Protein 26.7 g

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