BLT Chicken Salad - Cooking Light |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is from the January/February 2013 issue of Cooking Light. It was SO good - better than anything you would ever get at a restaurant! I used 1 t each, dried, crushed herbs in place of the fresh herbs and it was good - no doubt fresh would be better. The garlic flavor is fairly strong in the dressing. If you don't like a strong garlic flavor, you might consider cutting back the amount. Ingredients:
1 cup fat-free buttermilk, divided |
1 egg white, lightly beaten |
3/4 cup panko breadcrumbs |
4 (6 ounce) boneless skinless chicken breast halves |
3/4 teaspoon black pepper, divided |
1/4 teaspoon kosher salt, divided |
3 tablespoons canola oil |
1/3 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 |
Directions:
1. Preheat oven to 425.
2. Combine egg white with 1/2 c buttermilk in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture then dredge in panko. Sprinkle with 1/4 t pepper and 1/8 t salt.
3. Heat an ovenproof skillet over medium heat. Add oil, swirl to coat. Add chicken. Cook 4 minutes, turn over. Bake at 425 for 14 minutes or until done. Let chicken stand 10 minutes, slice crosswise.
4. Combine 1/2 cup buttermilk, 1/2 t pepper, mayonnaise, dill, chives and vinegar. Place garlic on a cutting board. Sprinkle with 1/8 t salt. Chop until a paste forms, scraping with the flat side of a kniffe to mash. Add garlic to dressing.
5. Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 c tomato, and 2 1/2 T dressing. Sprinkle with cheese and crumbled bacon.
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