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chicken blt salad

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

A twist on the old wedge salad!

(1 rating)
yield 6 serving(s)
prep time 35 Min
cook time 15 Min
method Stove Top

Ingredients For chicken blt salad

  • 1 c
    buttermilk, divided
  • 1 lg
    egg white, lightly beaten
  • 3/4 c
    panko
  • 4
    skinless, boneless chicken breast halves, 6 ounces each
  • 3/4 tsp
    black pepper, divided
  • 1/4 tsp
    kosher salt, divided
  • 3 Tbsp
    canola oil
  • 1/3 c
    mayonnaise
  • 1 Tbsp
    fresh dill, chopped
  • 1 Tbsp
    fresh chives, chopped
  • 2 tsp
    white vinegar
  • 1 tsp
    garlic, minced
  • 1 md
    head of iceberg lettuce, cored and cut into 6 wedges
  • 2 c
    plum tomatoes, chopped
  • 2 oz
    blue cheese, crumbled (about 1/2 cup)
  • 3 slice
    bacon, cooked and crumbled

How To Make chicken blt salad

  • 1
    Preheat the oven to 425 degrees.
  • 2
    Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip the chicken in the egg white mixture; dredge in the panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
  • 3
    Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken and cook for 4 minutes. Turn over. Bake at 425 degrees for 14 minutes or until done. Let chicken stand for 10 minutes. Slice crosswise.
  • 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 a knife to mash. Add the garlic to the dressing.
  • 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.
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