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BLT Chicken Salad - Cooking Light

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“This recipe is from the January/February 2013 issue of Cooking Light. It was SO good - better than anything you would ever get at a restaurant! I used 1 t each, dried, crushed herbs in place of the fresh herbs and it was good - no doubt fresh would be better. The garlic flavor is fairly strong in the dressing. If you don't like a strong garlic flavor, you might consider cutting back the amount.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. Combine egg white with 1/2 c buttermilk in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture then dredge in panko. Sprinkle with 1/4 t pepper and 1/8 t salt.
  3. Heat an ovenproof skillet over medium heat. Add oil, swirl to coat. Add chicken. Cook 4 minutes, turn over. Bake at 425 for 14 minutes or until done. Let chicken stand 10 minutes, slice crosswise.
  4. Combine 1/2 cup buttermilk, 1/2 t pepper, mayonnaise, dill, chives and vinegar. Place garlic on a cutting board. Sprinkle with 1/8 t salt. Chop until a paste forms, scraping with the flat side of a kniffe to mash. Add garlic to dressing.
  5. Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 c tomato, and 2 1/2 T dressing. Sprinkle with cheese and crumbled bacon.

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