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.