Chicken BLT Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 C fat free buttermilk, divided (you can make your own by adding just add 1 Tbsp of white vinegar or lemon juice to 1 C
of milk & let stand for 5-10 minutes so the milk has a chance to thicken and curdle)
1 large egg white, lightly beaten
3/4 C Panko bread crumbs
4 - 6 oz skinless, boneless chicken breast halves
3/4 tsp black pepper, divided
1/4 tsp kosher salt, divided
3 Tbsp canola oil
1/3 C olive oil mayonnaise
1 Tbsp chopped dill
1 Tbsp chopped fresh chives
2 tsp white vinegar
1 tsp minced garlic
1 medium head iceberg lettuce, cored and cut into 6 wedges ( I used spring mix)
2 C chopped plum tomatoes ( I used cherry tomatoes)
2 oz. crumbled blue cheese (1/2 C)
3 slices bacon, cooked and crumbled
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Directions: |
Directions:Preheat oven to 425º
1. Combine 1/2 C buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white
mixture; dredge in panko. Sprinkle w/1/4 tsp pepper & 1/8 tsp salt.
2. (I just bake my chicken for about an hour or until golden brown but recipe say...) Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add Chicken. Cook 4 minutes, turn over. Bake at 425º for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
3. Combine 1/2 C buttermilk, 1/2 tsp pepper, mayonnaise, dill, chives, & vinegar. Place garlic on a cutting board;sprinkle w/salt. Chop until a paste forms, scraping with the flat side of knife to mash (I just used minced garlic ;)) Add garlic to dressing.
4. Place lettuce on each plates. Top each serving with chicken, tomatoes, and dressing. Sprinkle with cheese and crumbled bacon. |
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Number Of
Servings: |
Number Of
Servings:4-6 servings |
Preparation
Time: |
Preparation
Time:about an hour |
Personal
Notes: |
Personal
Notes: Only about 370 calories :)
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