Ingredients
1/4 cup dry breadcrumbs (I'll use Paco)
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds skinned, boned chicken breasts, 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 beets, drained and halved
1/2 cup fat-free honey-Dijon mustard salad dressing
1/2 cup (2 ounces) crumbled blue cheese
Preparation
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 Information
Calories:
287 (27% from fat)
Fat:
7.4g (sat 2.2g,mono 3.4g,poly 0.8g)
Protein:
25.8g
Carbohydrate:
28.3g
Fiber:
2g
Cholesterol:
60mg
Iron:
2.9mg
Sodium:
710mg
Calcium:
116mg
Cooking Light
Looks Delicious! I love Blue Cheese in my salad!
ReplyDeleteI was looking at your photos. All of you girls are just beautiful!
Mmmm...I love chicken salads. This looks wonderfully healthy and delicious.
ReplyDeletevery nutritional information - and tasty too.....
ReplyDeleteWonderfully delicious salad! I love the crispy chicken and blue cheese here!
ReplyDelete