Chicken BLT Salad

• 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 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 ounces crumbled blue cheese (1/2 cup)
• 3 slices bacon, cooked and crumbled

1. 1.
2. Preheat oven to 425.2.
3. Combine 1/2 cup buttermilk and egg white in a shallow dish.
4. Place panko in a shallow dish.
5. Dip chicken in egg white mixture; dredge in panko.
6. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.3.
7. Heat an ovenproof skillet over medium heat.
8. Add oil; swirl to coat.
9. Add chicken.
10. Cook 4 minutes; turn over.
11. Bake at 425 for 14 minutes or until done.
12. Let chicken stand 10 minutes; slice crosswise.4.
13. Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar.
14. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt.
15. Chop until a paste forms, scraping with the flat side of knife to mash.
16. Add garlic to dressing.5.
17. Place 1 lettuce wedge on each of 6 plates.
18. Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing.
19. Sprinkle with cheese and crumbled bacon.If you like pita bread, try Middle Eastern Bread Salad with Chicken: Prepare Chicken BLT Salad through step 3, seasoning chicken with 1/4 teaspoon kosher salt and pepper.
20. Combine 4 cups torn whole-wheat pita, 2 cups halved cherry tomatoes, 1/2 cup torn basil, 1/3 cup thinly vertically sliced red onion, and 1/4 cup chopped pitted kalamata olives in a large bowl.
21. Combine 1/4 cup red wine vinegar, 2 teaspoons Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring well with a whisk.
22. Gradually add 2 tablespoons extra-virgin olive oil, stirring constantly with a whisk.
23. Drizzle dressing over pita mixture; toss to coat.
24. Arrange about 1 1/2 cups salad on each of 6 plates; divide sliced chicken evenly among servings.
25. Top each serving with 1 tablespoon crumbled feta cheese.
26. Serves 6 Calories 382; Fat 18.4g (sat 3.5g); Sodium 603mgIf you like escarole, try Escarole, White Bean, and Chicken Salad: Prepare Chicken BLT Salad through step 3, adding 1 tablespoon grated lemon rind to buttermilk mixture and 2 teaspoons chopped rosemary to panko, and seasoning chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
27. Combine 5 cups torn escarole, 1 cup fresh parsley leaves, and 1 (15-ounce) can rinsed and drained Great Northern beans in a large bowl; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
28. Combine 1/4 cup fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced fresh garlic, and 1/4 teaspoon crushed red pepper, stirring well with a whisk.
29. Drizzle over escarole mixture; toss.
30. Place about 1 cup salad on each of 6 plates; divide chicken among servings.
31. Serves 6 Calories 296; Fat 14.9g (sat 1.9g); Sodium 313mg

buttermilk, egg white, skinless, black pepper, kosher salt, canola oil, canola mayonnaise, dill, fresh chives, white vinegar, garlic, head iceberg lettuce, tomato, blue cheese, bacon

Taken from www.myrecipes.com/recipe/chicken-blt-salad-0 (may not work)