Mr. Prevention was in Italy for work this week. Naturally, I ate wheat berries and spaghetti squash for dinner, loved every bite of it, claimed all the leftovers as my own, and didn’t hear a peep about how dinner would’ve been sooooo much better with meat, more carbs, or less vegetables.
There are a few very small perks to life without Mr. Prevention when he’s traveling for work.
I felt bad for the poor guy when he texted me saying that he didn’t get an upgrade to business class on his flight, didn’t sleep a peep on his 9 hour overnight flight, and landed just in time to work an entire day that was booked solid up until 8pm.
…And then he updated Facebook with a photo of our most favorite pizzeria in Italy. Ohnohedidn’t.
My envy of super thin, airy crust and authentic Italian pizza greatly overshadowed my sympathy for his hectic travel and work schedule. Italian pizza makes up for any bad day, let me tell you. (P.S. Bad day did I have yesterday, my goodness.)
Then I got the text to confirm, “Just ate a sacro monte con salame picante invece crudo.” (Translation: our favorite pizza with pepperoni in place of crudo). It comes with arugula on top after its been cooked and it is absolutely life-changing in its greatness.
I miss Italy. I miss my husband.
This recipe, however, reminds me of Mr. Prevention.
I was taking photos of this meal…outdoors. (Yes, I know. It’s where the natural light is best ). When I was walking back towards the kitchen having not tasted the meal yet, I asked, “How’s the salad?”
He was standing at the kitchen island helping himself to…seconds. “It’s awesome!” he said.
Huh, go figure. This salad must be pretty note-worthy. We added it to the cafeteria menu at work for next week after Mr. P’s rave reviews and my agreement.
- 1 cup lowfat buttermilk, divided
- 1 large egg white, lightly beaten
- ¾ cup panko (Japanese breadcrumbs)
- 1 lb skinless, boneless chicken breasts
- ¾ tsp black pepper, divided
- ¼ tsp kosher salt, divided
- 3 Tbsp extra-virgin olive oil
- ¼ cup lowfat mayonnaise
- 1 Tbsp fresh dill, minced (optional)
- 1 Tbsp fresh chives or parsley, minced
- 2 tsp white vinegar
- 1 clove garlic, minced
- 1 medium head iceberg lettuce, cored and cut into 4 slices
- 2 plum tomato, chopped
- 2 oz crumbled blue cheese (1/2 cup)
- 6 slices bacon, cooked and crumbled
- Preheat oven to 425 F. Fit a wire cooling rack over a baking sheet and mist with nonstick cooking spray; set aside.
- Combine ½ cup buttermilk and egg white in a shallow dish. Place panko in a second shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with ¼ teaspoon pepper and ⅛ teaspoon salt.
- Heat an ovenproof skillet over medium heat. Add oil; swirl to coat and allow oil to get hot. Add chicken. Cook 4 minutes; turn over and bake an additional 3-4 minutes. Bake chicken 15-18 minutes or until done. Let chicken stand 5 minutes before slicing into strips.
- Meanwhile, combine remaining ½ cup buttermilk, ½ teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with ⅛ teaspoon salt. Chop until a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing.
- Place cut lettuce on each of 4 plates. Top each serving with ¼ of the chicken, tomato, and 3 tablespoons dressing. Sprinkle with cheese and crumbled bacon.