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SALADS AND SALAD
DRESSINGS:
Fried Chicken Salad
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Fried
Chicken Salad |
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You won't believe
it's low fat...
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¼
cup |
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dry
breadcrumbs |
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¼
cup |
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flour |
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1
tsp |
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garlic powder |
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1
tsp |
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dried thyme |
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½
tsp |
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salt |
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½
tsp |
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pepper |
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¾
lb |
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skinned, boned chicken breasts, cut into
thin strips |
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½
cup |
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low
fat buttermilk |
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1
Tbs |
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olive oil |
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4
cups |
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thickly sliced romaine lettuce (cut
across rib) |
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15
oz |
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can
whole baby beets, drained and halved |
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½
cup |
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fat-free honey dijon mustard salad
dressing |
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½
cup |
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(2
ounces) crumbled blue cheese |
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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. |
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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. |
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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. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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253.86 |
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Calories From Fat (31%) |
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77.59 |
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% Daily Value |
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Total Fat
8.72g |
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13% |
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Saturated Fat 3.47g |
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17% |
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Cholesterol
19.58mg |
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7% |
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Sodium
927.81mg |
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39% |
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Potassium
512.68mg |
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15% |
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Carbohydrates
33.86g |
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11% |
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Dietary Fiber 4.70g |
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19% |
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Sugar 9.31g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
29.16g |
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Protein
11.15g |
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22% |
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WW
POINTS: 5
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Recipe Source |
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Cooking Light |
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