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1.
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Preheat oven to 425.2.
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Combine 1/2 cup buttermilk and egg white in a shallow dish.
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Place panko in a shallow dish.
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Dip chicken in egg white mixture; dredge in panko.
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Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.3.
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Heat an ovenproof skillet over medium heat.
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Add oil; swirl to coat.
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Add chicken.
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Cook 4 minutes; turn over.
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Bake at 425 for 14 minutes or until done.
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Let chicken stand 10 minutes; slice crosswise.4.
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Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar.
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Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt.
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Chop until a paste forms, scraping with the flat side of knife to mash.
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Add garlic to dressing.5.
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Place 1 lettuce wedge on each of 6 plates.
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Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing.
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Sprinkle with cheese and crumbled bacon.If you like pita bread, try Middle Eastern Bread Salad with Chicken: Prepare Chicken BLT Salad through step 3, seasoning chicken with 1/4 teaspoon kosher salt and pepper.
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Combine 4 cups torn whole-wheat pita, 2 cups halved cherry tomatoes, 1/2 cup torn basil, 1/3 cup thinly vertically sliced red onion, and 1/4 cup chopped pitted kalamata olives in a large bowl.
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Combine 1/4 cup red wine vinegar, 2 teaspoons Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring well with a whisk.
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Gradually add 2 tablespoons extra-virgin olive oil, stirring constantly with a whisk.
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Drizzle dressing over pita mixture; toss to coat.
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Arrange about 1 1/2 cups salad on each of 6 plates; divide sliced chicken evenly among servings.
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Top each serving with 1 tablespoon crumbled feta cheese.
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Serves 6 Calories 382; Fat 18.4g (sat 3.5g); Sodium 603mgIf you like escarole, try Escarole, White Bean, and Chicken Salad: Prepare Chicken BLT Salad through step 3, adding 1 tablespoon grated lemon rind to buttermilk mixture and 2 teaspoons chopped rosemary to panko, and seasoning chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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Combine 5 cups torn escarole, 1 cup fresh parsley leaves, and 1 (15-ounce) can rinsed and drained Great Northern beans in a large bowl; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
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Combine 1/4 cup fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced fresh garlic, and 1/4 teaspoon crushed red pepper, stirring well with a whisk.
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Drizzle over escarole mixture; toss.
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Place about 1 cup salad on each of 6 plates; divide chicken among servings.
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Serves 6 Calories 296; Fat 14.9g (sat 1.9g); Sodium 313mg
