Fried-Chicken Salad

Ingredients

• 1/4 cup dry breadcrumbs
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 pound skinned, boned chicken breasts, cut into thin strips
• 1/2 cup low-fat buttermilk
• Cooking spray
• 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

Preparation

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.
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.
3. Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.