FRIED CHICKEN SALAD
¼ cup dry breadcrumbs
¼ cup flour
1 tsp garlic powder
1 tsp dried thyme
½ tsp salt
½ tsp pepper
¾ lb skinned, boned chicken breasts, cut into thin strips
½ cup low fat buttermilk
1 Tbs olive oil
4 cups thickly sliced romaine lettuce (cut across rib)
15 oz can whole baby beets, drained and halved
½ cup fat-free honey dijon mustard salad dressing
½ cup (2 ounces) crumbled blue cheese
1. 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.
2. 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.
3. Arrange 1 cup lettuce on each of 4 plates; divide chicken and beet among plates. Top with 2 Tablespoons dressing and 2 Tablespoons cheese.
Amount Per Serving
Calories From Fat (31%) 78
Total Fat 8.72g
Saturated Fat 3.47g
Dietary Fiber 4.70g
Net Carbohydrates 29.16g
WW Points: 6.5
Recipe Source: Cooking Light
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