Fried Chicken Salad


Serves: 4
Total Calories: 386

Ingredients

1/4 cup bread crumbs, dry
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound skinned, boned chicken breast, 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 beet, drained and halved
1/2 cup fat-free honey-Dijon mustard salad dressing
1/2 cup (2 ounces) crumbled blue cheese

Directions:

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.

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

Nutritional Facts:

Serves: 4
Total Calories: 386
Calories from Fat: 132

This Fried Chicken Salad recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.


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