Fried-Chicken Salad

Ingredients

  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¾ pound skinned, boned chicken breasts, cut into thin strips
  • ½ cup fat-free honey-Dijon mustard salad dressing
  • ½ cup low-fat buttermilk
  • ¼ cup dry breadcrumbs
  • + 7 more ingredients
    • ¼ cup all-purpose flour
    • 1 teaspoon dried thyme
    • 4 cups thickly sliced romaine lettuce (cut across rib)
    • Cooking spray
    • ½ teaspoon pepper
    • ½ cup (2 ounces) crumbled blue cheese
    • 1 (15-ounce) can whole baby beets, drained and halved

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 ...

View full recipe at My Recipes

Comments

Variations on Fried-Chicken Salad

  • Fried-Chicken Salad
    • 3 ears fresh corn, kernels cut off the cob (about 1 1/2 cups)
    • 3 tablespoons red wine vinegar
    • +16 other ingredients
  • Fried Chicken Salad
    • 2 cups all-purpose flour
    • 6 plum tomatoes
    • 6 tablespoons extra-virgin olive oil
    • 3 Boston or bibb lettuce
    • 3 large eggs
    • +10 other ingredients


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