Chicken BLT Salad

This was a ho-hum recipe. Chop salads are good and I really like them. This one is  no different than any other chop salad. The chicken is no different than any other fried chicken type item you've had. It's quick and easy, but isn't necessary to have a recipe for something like this.

Chicken BLT Salad
Recipe from Myrecipes.com
Serves 6

1 c fat-free buttermilk, divided
1 large egg white, lightly beaten
3/4 c panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
3/4 tsp black pepper, divided
1/4 tsp kosher salt, divided
3 T canola oil
1/3 c canola mayonnaise
1 T chopped fresh dill
1 T chopped fresh chives
2 tsp white vinegar
1 tsp minced garlic
1 medium head iceberg lettuce, cored and cut into 6 wedges
2 c chopped plum tomato
2 ounces crumbled blue cheese (1/2 cup)
3 slices bacon, cooked and crumbled

Preheat oven to 425°.

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.

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.

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.

Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.

Calories 368
Protein 26.7 g
Carbohydrate 12.1 g
Fiber 2.1 g