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.