Everything you love about a BLT...in salad form. And dare I say better than a BLT?
Ingredients
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
Instructions
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.
Notes
Recipe ever so slightly adapted from Cooking Light (link no longer available)