Fried-Chicken Salad

Name: Fried-Chicken Salad
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 pound skinned, boned chicken breasts, cut into thin strips; 1/2 cup low-fat buttermilk; Cooking spray; 1 tablespoon olive oil; 4 cups thickly sliced romaine lettuce (cut across rib); 1 (15-ounce) can whole baby beets, drained and halved; 1/2 cup fat-free honey-Dijon mustard salad dressing; 1/2 cup (2 ounces) crumbled blue cheese

14 ingredients

3 steps

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 pound skinned, boned chicken breasts, cut into thin strips
1/2 cup low-fat buttermilk
Cooking spray
1 tablespoon olive oil
4 cups thickly sliced romaine lettuce (cut across rib)
1 (15-ounce) can whole baby beets, drained and halved
1/2 cup fat-free honey-Dijon mustard salad dressing
1/2 cup (2 ounces) crumbled blue cheese

Directions

1

Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl; stir. Cover; marinate in refrigerator 30 minutes. Drain; dredge a few strips at a time in breadcrumb mixture, tossing to coat.
2

Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done.
3

Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.