Crisp chicken boosts Escarole, White Bean, and Chicken Salad to a tasty main-course attraction.
1 cup fat-free buttermilk, divided
1 large egg white, lightly beaten
1 tablespoon grated lemon rind
3/4 cup panko (Japanese breadcrumbs)
2 teaspoons chopped rosemary
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons canola oil
5 cups torn escarole
1 cup fresh parsley leaves
1 (15-ounce) can Great Northern beans, rinsed and drained
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon minced fresh garlic
1/4 teaspoon crushed red pepper
How to Make It
Preheat oven to 425°.
Combine 1/2 cup buttermilk, egg white, and lemon rind in a shallow dish. Combine panko and rosemary in a shallow dish. Dip chicken in egg white mixture; dredge in panko mixture. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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.
Combine escarole, parsley leaves, and beans in a large bowl; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine lemon juice, olive oil, garlic, and crushed red pepper, stirring well with a whisk. Drizzle over escarole mixture; toss. Place about 1 cup salad on each of 6 plates; divide chicken among servings.