Fried-Chicken Salad

Name: Fried-Chicken Salad
Ingredients: 14 cup dry breadcrumbs; 14 cup all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 12 teaspoon salt; 12 teaspoon pepper; 34 lb boneless skinless chicken breast, cut into thin strips; 12 cup low-fat buttermilk; cooking spray; 1 tablespoon olive oil; 4 cups romaine lettuce, thickly sliced (cut across rib); 1 (15 ounce) can baby beets, whole, drained and halved; 12 cup fat-free honey-dijon salad dressing; 2 ounces blue cheese, crumbled

14 ingredients

12 steps

Ingredients

14 cup dry breadcrumbs
14 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme
12 teaspoon salt
12 teaspoon pepper
34 lb boneless skinless chicken breast, cut into thin strips
12 cup low-fat buttermilk
cooking spray
1 tablespoon olive oil
4 cups romaine lettuce, thickly sliced (cut across rib)
1 (15 ounce) can baby beets, whole, drained and halved
12 cup fat-free honey-dijon salad dressing
2 ounces blue cheese, crumbled

Directions

1

Combine first 6 ingredients in a shallow dish.
2

Stir well and set aside.
3

Combine chicken and buttermilk in a bowl and stir.
4

Cover and marinate in refrigerator for 30 minutes.
5

Drain the chicken strips and dredge a few at a time in breadcrumb mixture, tossing to coat.
6

Coat a nonstick skillet with cooking spray.
7

Add oil and place over medium heat until hot.
8

Add chicken to skillet.
9

Cook 3 minutes on each side or until done.
10

Arrange 1 cup of lettuce on each of 4 plates and divide chicken and beets among plates.
11

Top with 2 tablespoons dressing and 2 tablespoons cheese.
12

Enjoy as lunch or light dinner with couple of slices of garlic bread.