BLT Chicken Salad
You can never have too many main course recipes, so give BLT Chicken Salad a try. One portion of this dish contains about 40g of protein, 48g of fat, and a total of 690 calories. For $2.64 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up red onion, fresh dill, white vinegar, and a few other things to make it today. Many people made this recipe, and 31107 would say it hit the spot. It is brought to you by Cinnamon Spice and Everything Nice. From preparation to the plate, this recipe takes roughly 50 minutes. With a spoonacular score of 93%, this dish is excellent. Users who liked this recipe also liked Chicken BLT Salad, Chicken BLT Salad, and BLT Chicken Salad.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
8 slices bacon, cooked crispy and crumbled
black pepper
coarse/kosher salt
1 large egg lightly beaten
1 cup fat-free buttermilk, divided
1/2 cup crumbled feta or blue cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon minced garlic
1/2 cup mayonnaise
2 cups chopped plum tomatoes
4 thin slices red onion
3/4 cup panko (Japanese breadcrumbs) or seasoned bread crumbs
1 pound skinless, boneless chicken breasts or cutlets
2 teaspoons white vinegar.jpg)
12 cups chopped romaine hearts or romaine/iceberg mix
Equipment:
roasting pan
oven
frying pan
whisk
Cooking instruction summary:
Preheat oven to 425° F. Lightly grease a large roasting pan.Combine 1/2 cup buttermilk with the egg in a shallow dish. Place bread crumbs in a separate shallow dish. Season the chicken with salt and pepper. Dip each one in the egg mixture, allow excess to drip off then dredge in the bread crumbs patting on with your hands if needed. Place in the pan. Bake 15 - 30 minutes depending on their size until juices run clear and internal temperature reaches 164 to 175 degrees F.Meanwhile make the dressing: Whisk 1/2 cup buttermilk, mayonnaise, dill, chives, vinegar, garlic and 1/2 teaspoon black pepper together.Once the chicken is cooked allow it to sit 5 minutes then thinly slice it on an angle.Divide the lettuce between 4 plates, top with 1/2 cup tomatoes each and the chicken. Drizzle with dressing and sprinkle with the bacon, cheese and red onion.
Step by step:
1. Preheat oven to 425° F. Lightly grease a large roasting pan.
2. Combine 1/2 cup buttermilk with the egg in a shallow dish.
3. Place bread crumbs in a separate shallow dish. Season the chicken with salt and pepper. Dip each one in the egg mixture, allow excess to drip off then dredge in the bread crumbs patting on with your hands if needed.
4. Place in the pan.
Bake 15 - 30 minutes depending on their size until juices run clear and internal temperature reaches 164 to 175 degrees F.Meanwhile make the dressing
1. Whisk 1/2 cup buttermilk, mayonnaise, dill, chives, vinegar, garlic and 1/2 teaspoon black pepper together.Once the chicken is cooked allow it to sit 5 minutes then thinly slice it on an angle.Divide the lettuce between 4 plates, top with 1/2 cup tomatoes each and the chicken.
2. Drizzle with dressing and sprinkle with the bacon, cheese and red onion.
Nutrition Information:
covered percent of daily need
