Chicken Blt Salad Recipe

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Chicken BLT Salad

Lynette !


A twist on the old wedge salad!

☆☆☆☆☆ 0 votes
35 Min
15 Min
Stove Top


1 c
buttermilk, divided
1 large
egg white, lightly beaten
3/4 c
skinless, boneless chicken breast halves, 6 ounces each
3/4 tsp
black pepper, divided
1/4 tsp
kosher salt, divided
3 Tbsp
canola oil
1/3 c
1 Tbsp
fresh dill, chopped
1 Tbsp
fresh chives, chopped
2 tsp
white vinegar
1 tsp
garlic, minced
1 medium
head of iceberg lettuce, cored and cut into 6 wedges
2 c
plum tomatoes, chopped
2 oz
blue cheese, crumbled (about 1/2 cup)
3 slice
bacon, cooked and crumbled


1Preheat the oven to 425 degrees.
2Combine 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.
3Heat 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.
4Combine 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.
5Place 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.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Chicken
Regional Style: Southern