Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on Time
38 Mins
Total Time
50 Mins
Yield
Serves 6

Crisp chicken in Chicken BLT Salad boosts a favorite side salad to a healthy main-course attraction.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.

Step 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.

Step 4

Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing.

Step 5

Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.

Step 6

If you like pita bread, try Middle Eastern Bread Salad with Chicken: Prepare Chicken BLT Salad through step 3, seasoning chicken with 1/4 teaspoon kosher salt and pepper. Combine 4 cups torn whole-wheat pita, 2 cups halved cherry tomatoes, 1/2 cup torn basil, 1/3 cup thinly vertically sliced red onion, and 1/4 cup chopped pitted kalamata olives in a large bowl. Combine 1/4 cup red wine vinegar, 2 teaspoons Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, stirring well with a whisk. Gradually add 2 tablespoons extra-virgin olive oil, stirring constantly with a whisk. Drizzle dressing over pita mixture; toss to coat. Arrange about 1 1/2 cups salad on each of 6 plates; divide sliced chicken evenly among servings. Top each serving with 1 tablespoon crumbled feta cheese. Serves 6 Calories 382; Fat 4g (sat 5g); Sodium 603mg

Step 7

If you like escarole, try Escarole, White Bean, and Chicken Salad: Prepare Chicken BLT Salad through step 3, adding 1 tablespoon grated lemon rind to buttermilk mixture and 2 teaspoons chopped rosemary to panko, and seasoning chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine 5 cups torn escarole, 1 cup fresh parsley leaves, and 1 (15-ounce) can rinsed and drained Great Northern beans in a large bowl; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine 1/4 cup fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced fresh garlic, and 1/4 teaspoon 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. Serves 6 Calories 296; Fat 9g (sat 9g); Sodium 313mg

Ratings & Reviews

yummy diet salad

Julie F
April 15, 2016
This was great.  I didn't have buttermilk so I used greek yogurt instead and a little more vinegar than the recipe directed.  I also used a whole egg and no buttermilk for the chicken. Putting the chicken on the skillet and finishing it in the oven makes it super juicy and is a must.  While my kids wouldn't eat the salad, they ate the chicken, so the whole family can enjoy.  Will certainly make again.

BLT on a diet

willisonjk
March 10, 2016
Nice twist on the BLT. Since, I'm dieting...I replaced the dressing with, fat free homemade tzatziki sauce. Delicious!

RC review

eternalsunsh1ne
June 05, 2015
Really really good!

xspinteach45's Review

Mamamaginn
July 01, 2014
Was truly delicious !!! We used goat cheese instead of blue. Didn't have garlic cloves so I used minced garlic in a jar. Just added another tsp of mayo . Then put the dressing in the refrigerator for a bit.

eubean's Review

KShep77
June 24, 2014
N/A

tnwalsh's Review

MariaMaria
June 14, 2014
Have made this a couple of times, I live in Fl and it's summer for a long time, so light salad recipes are always a hit. I added hot sauce to the buttermilk soak, but left the rest pretty much alone. We like the lettuce really cold and crisp so I soaked it in ice water for about 15 minutes then drained it quickly. That really helped. This will be a staple.

PCassiday's Review

LindsayJL
April 08, 2014
N/A

eternalsunsh1ne's Review

SuzeBon
February 22, 2014
This was easy and absolutely delicious. The dressing makes it all.

Charminccc's Review

eubean
December 07, 2013
N/A

sukeedog's Review

Charminccc
August 17, 2013
N/A