chicken blt salad

Name: Chicken BLT Salad
Prep time: 35 min
Cook time: 15 min
Yield: 6
Cuisine: Southern
Ingredients: 1 cup(s) buttermilk, divided; 1 large egg white, lightly beaten; 3/4 cup(s) panko; 4 - skinless, boneless chicken breast halves, 6 ounces each; 3/4 teaspoon(s) black pepper, divided; 1/4 teaspoon(s) kosher salt, divided; 3 tablespoon(s) canola oil; 1/3 cup(s) mayonnaise; 1 tablespoon(s) fresh dill, chopped; 1 tablespoon(s) fresh chives, chopped; 2 teaspoon(s) white vinegar; 1 teaspoon(s) garlic, minced; 1 medium head of iceberg lettuce, cored and cut into 6 wedges; 2 cup(s) plum tomatoes, chopped; 2 ounce(s) blue cheese, crumbled (about 1/2 cup); 3 slice(s) bacon, cooked and crumbled

(2 RATINGS)

10 Pinches 1 Photo

Lynette C

Gulf Breeze, FL

Updated on Mar 5, 2016

A twist on the old wedge salad!

Rate

prep time 35 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 cup buttermilk, divided
1 large egg white, lightly beaten
3/4 cup panko
4 - skinless, boneless chicken breast halves, 6 ounces each
3/4 teaspoon black pepper, divided
1/4 teaspoon kosher salt, divided
3 tablespoons canola oil
1/3 cup mayonnaise
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
2 teaspoons white vinegar
1 teaspoon garlic, minced
1 medium head of iceberg lettuce, cored and cut into 6 wedges
2 cups plum tomatoes, chopped
2 ounces blue cheese, crumbled (about 1/2 cup)
3 slices bacon, cooked and crumbled

How To Make chicken blt salad

Step 1

Preheat the oven to 425 degrees.

Step 2

Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip the chicken in the egg white mixture; dredge in the panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
Step 3

Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken and cook for 4 minutes. Turn over. Bake at 425 degrees for 14 minutes or until done. Let chicken stand for 10 minutes. Slice crosswise.
Step 4

Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of a knife to mash. Add the garlic to the dressing.
Step 5

Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.
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