3/4 pound skinned, boned chicken breasts, cut into thin strips
1/2 cup low-fat buttermilk
1 tablespoon olive oil
4 cups thickly sliced romaine lettuce (cut across rib)
1 (15-ounce) can whole baby beets, drained and halved
1/2 cup fat-free honey-Dijon mustard salad dressing
1/2 cup (2 ounces) crumbled blue cheese
How to Make It
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 over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done.
Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.
I've been making this for years and it remains a favorite. I put a dash of hot sauce in the buttermilk and soak the chicken strips in the combo for closer to 60 minutes before making. Otherwise I leave as is.
Fantastic recipe - I love it as written, although Some of my family do not like blue cheese or beets so I substitute sharp cheddar and tomatoes for them. They love it. It's gotten rave reviews repeatedly.
This salad is delicious! The blue cheese, honey mustard and beets combine so incredibly well. Definitely a keeper for beet season. (I roasted my own instead of canned, only because I had them on hand.)
We just love this dish. I make it exactly as written. I drain the beets realy well before adding them to the plates. The amount of chicken is a little too skimpy for my teenage son. I'd beef up the protien portions a bit next time. Otherwise, it is just an excellent dish. The flavors of the chicken, blue cheese, honey mustard dressing and beets go very well together.
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