Combine the first 6 ingredients in a shallow dish. Stir well; set aside.
In a bowl, combine the chicken and buttermilk; stir. Cover; marinate in the refrigerator for 30 minutes.
Drain the chicken and dredge a few strips at a time in the breadcrumb mixture, tossing to coat.
Coat a nonstick skillet with cooking spray. Add the oil; place over medium heat until hot. Add the chicken to the skillet; cook 3 minutes on each side or until done.
ASSEMBLE THE SALAD"
Arrange lettuce on each of 4 plates or large salad bowls. Divide the chicken strips and tomato among the plates.
Top each salad with 2 tablespoons of dressing and 2 tablespoons of cheese.