Escarole, White Bean, And Chicken Salad

• 1 cup fat-free buttermilk, divided
• 1 large egg white, lightly beaten
• 1 tablespoon grated lemon rind
• 3/4 cup panko (Japanese breadcrumbs)
• 2 teaspoons chopped rosemary
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 3 tablespoons canola oil
• 5 cups torn escarole
• 1 cup fresh parsley leaves
• 1 (15-ounce) can Great Northern beans, rinsed and drained
• 1/4 cup fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon minced fresh garlic
• 1/4 teaspoon crushed red pepper

1. Preheat oven to 425u0b0.
2. Combine 1/2 cup buttermilk, egg white, and lemon rind in a shallow dish. Combine panko and rosemary in a shallow dish. Dip chicken in egg white mixture; dredge in panko mixture. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425u0b0 for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
4. Combine escarole, parsley leaves, and beans in a large bowl; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine lemon juice, olive oil, garlic, and crushed red pepper, stirring well with a whisk. Drizzle over escarole mixture; toss. Place about 1 cup salad on each of 6 plates; divide chicken among servings.

buttermilk, egg white, lemon rind, rosemary, skinless, kosher salt, black pepper, canola oil, parsley, great northern beans, lemon juice, extravirgin olive oil, fresh garlic, red pepper

Taken from www.myrecipes.com/recipe/white-bean-chicken-salad (may not work)