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Old 11-17-2014, 03:26 AM
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Chicken BLT Salad

The original recipe was from Cooking Light, but I changed a few things

Yield: Serves 6
1 cup fat free buttermilk, divided
1 large egg white, lightly beaten
3/4 cup panko bread crumbs
4 - 6 oz each skinless, boneless chicken breast halves
1 tsp black pepper, divided
1/4 tsp kosher salt, divided
3 tbsp canola oil
1/3 cup mayonnaise
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
2 tsp white vinegar
1 1/2 tsp minced garlic
1 medium head iceberg lettuce, cored and cut into 6 wedges
2 cups chopped tomatoes
1/2 cup shredded cheddar
3 slices bacon, cooked and crumbled

Preheat oven to 425 degrees. Combine 1/2 cup 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 teaspoon pepper and 1/8 teaspoon salt.
Heat an ovenproof skillet over medium heat. Add oil and swirl to coat. Add chicken. Cook 4 minutes then turn over. Bake at 425degrees for 14 minutes or till done. Let chicken stand 10 minutes then slice crosswise. Combine 1/2 cup buttermilk, 3/4 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop till a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing. Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.
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When I was young we used to go "skinny dipping"; now we just "chunky dunk"


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