BLT Chicken Salad - Cooking Light Recipe

Name: BLT Chicken Salad - Cooking Light
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fat-free buttermilk, divided; 1 egg white, lightly beaten; ¾ cup panko breadcrumbs; 4 (6 ounce) boneless skinless chicken breast halves; ¾ teaspoon black pepper, divided; ¼ teaspoon kosher salt, divided; 3 tablespoons canola oil; ⅓ cup canola oil mayonnaise; 1 tablespoon fresh dill, chopped; 1 tablespoon fresh chives, chopped; 2 teaspoons white vinegar; 1 teaspoon garlic, minced; 1 medium head iceberg lettuce, cored and cut into 6 wedges; 2 cups grape tomatoes, halved; 2 ounces blue cheese, crumbled (1/2 c); 3 slices bacon, cooked and crumbled

Servings: persons

1 cup fat-free buttermilk, divided
1 egg white, lightly beaten
¾ cup panko breadcrumbs
4 (6 ounce) boneless skinless chicken breast halves
¾ teaspoon black pepper, divided
¼ teaspoon kosher salt, divided
3 tablespoons canola oil
⅓ cup canola oil mayonnaise
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
2 teaspoons white vinegar
1 teaspoon garlic, minced
1 medium head iceberg lettuce, cored and cut into 6 wedges
2 cups grape tomatoes, halved
2 ounces blue cheese, crumbled (1/2 c)
3 slices bacon, cooked and crumbled

1
Preheat oven to 425.
2
Combine egg white with 1/2 c buttermilk in a shallow dish.
3
Place panko in a shallow dish.
4
Dip chicken in egg white mixture then dredge in panko.
5
Sprinkle with 1/4 t pepper and 1/8 t salt.
6
Heat an ovenproof skillet over medium heat.
7
Add oil, swirl to coat.
8
Add chicken.
9
Cook 4 minutes, turn over.
10
Bake at 425 for 14 minutes or until done.
11
Let chicken stand 10 minutes, slice crosswise.
12
Combine 1/2 cup buttermilk, 1/2 t pepper, mayonnaise, dill, chives and vinegar.
13
Place garlic on a cutting board.
14
Sprinkle with 1/8 t salt.
15
Chop until a paste forms, scraping with the flat side of a kniffe to mash.
16
Add garlic to dressing.
17
Place 1 lettuce wedge on each of 6 plates.
18
Top each serving with chicken, 1/3 c tomato, and 2 1/2 T dressing.
19
Sprinkle with cheese and crumbled bacon.

1156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup fat-free buttermilk, divided, 1 egg white, lightly beaten, ¾ cup panko breadcrumbs, 4 (6 ounce) boneless skinless chicken breast halves, and more.

Yes, BLT Chicken Salad - Cooking Light falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

BLT Chicken Salad - Cooking Light

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions