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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chicken BLT Salad Recipe

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This recipe for Chicken BLT Salad is from TRIED and TRUE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Fat Free Buttermilk - divided
1 lg. Egg - lightly beaten
¾ c. Panko
3 - 6 oz. Chicken Breasts
¾ tsp. Black Pepper - divided
¼ tsp. Salt - divided
3 Tbsp. Canola Oil
⅓ c. Mayonnaise
1 Tbsp. Chopped Dill
1 Tbsp. Chopped Chives or Minced Onion
2 tsp. White Wine Vinegar
1 tsp. Minced Garlic
1 Medium Head Iceberg Lettuce, cored and cut into 6 wedges
2 c. Plum Tomato, chopped
2 oz. Crumbled Blue Cheese
3 Slices Bacon, cooked and crumbled
Directions:
Directions:
Preheat over to 425º

Combine 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 tsp. pepper and 1/8 tsp salt.

Heat ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes or longer depending on thickness of chicken, turn over and cook for 4 more minutes. Bake for 15 minutes or until done. Let chicken stand for 10 minutes; slice crosswise.

Combine 1/2 c. buttermilk, 1/2 tsp. pepper, mayonnaise, dill, onion, and white wine vinegar and garlic.

Place lettuce wedge on plate, top with chicken, 1/3 c. tomato, 2 1/2 Tbsp. dressing.

Sprinkle with cheese and crumbled bacon.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
If you don't have an ovenproof skillet transfer to baking dish.

 

 

 

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