BLT Chicken Salad - Cooking Light

• 1 cup fat-free buttermilk, divided
• 1 egg white, lightly beaten
• 34 cup panko breadcrumbs
• 4 (6 ounce) boneless skinless chicken breast halves
• 34 teaspoon black pepper, divided
• 14 teaspoon kosher salt, divided
• 3 tablespoons canola oil
• 13 cup canola oil 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 grape tomatoes, halved
• 2 ounces blue cheese, crumbled (1/2 c)
• 3 slices bacon, cooked and crumbled

1. Preheat oven to 425.
2. Combine egg white with 1/2 c buttermilk in a shallow dish.
3. Place panko in a shallow dish.
4. Dip chicken in egg white mixture then dredge in panko.
5. Sprinkle with 1/4 t pepper and 1/8 t salt.
6. Heat an ovenproof skillet over medium heat.
7. Add oil, swirl to coat.
8. Add chicken.
9. Cook 4 minutes, turn over.
10. Bake at 425 for 14 minutes or until done.
11. Let chicken stand 10 minutes, slice crosswise.
12. Combine 1/2 cup buttermilk, 1/2 t pepper, mayonnaise, dill, chives and vinegar.
13. Place garlic on a cutting board.
14. Sprinkle with 1/8 t salt.
15. Chop until a paste forms, scraping with the flat side of a kniffe to mash.
16. Add garlic to dressing.
17. Place 1 lettuce wedge on each of 6 plates.
18. Top each serving with chicken, 1/3 c tomato, and 2 1/2 T dressing.
19. Sprinkle with cheese and crumbled bacon.

buttermilk, egg, breadcrumbs, chicken breast halves, black pepper, kosher salt, canola oil, canola oil mayonnaise, fresh dill, fresh chives, white vinegar, garlic, head iceberg lettuce, grape tomatoes, blue cheese, bacon

Taken from www.food.com/recipe/blt-chicken-salad-cooking-light-496017 (may not work)