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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I love all kinds of salads. It's what I end up eating all summer long because they are quick, easy, and delicious. And I don't like to use my oven in the summer. Prep time includes 30 minutes to marinate the chicken. Ingredients:
1/4 cup dry breadcrumbs |
1/4 cup all-purpose flour |
1 teaspoon garlic powder |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3/4 lb boneless skinless chicken breast, cut into thin strips |
1/2 cup low-fat buttermilk |
cooking spray |
1 tablespoon olive oil |
4 cups romaine lettuce, thickly sliced (cut across rib) |
1 (15 ounce) can baby beets, whole, drained and halved |
1/2 cup fat-free honey-dijon salad dressing |
2 ounces blue cheese, crumbled |
Directions:
1. Combine first 6 ingredients in a shallow dish. Stir well and set aside.
2. Combine chicken and buttermilk in a bowl and stir. Cover and marinate in refrigerator for 30 minutes.
3. Drain the chicken strips and dredge a few at a time in breadcrumb mixture, tossing to coat.
4. Coat a nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add chicken to skillet. Cook 3 minutes on each side or until done.
5. Arrange 1 cup of lettuce on each of 4 plates and divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.
6. Enjoy as lunch or light dinner with couple of slices of garlic bread.
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