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Title: Fried Chicken Salad
Categories: Poultry Salad Lowfat
Yield: 4 Servings
| 1/4 | c | Dry breadcrumbs |
| 1/4 | c | Flour |
| 1 | ts | Garlic powder |
| 1 | ts | Dried thyme |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 3/4 | lb | Skinned, boned chix breasts |
| Cut into thin strips | ||
| 1/2 | c | Low fat buttermilk |
| Cooking Spray | ||
| 1 | tb | Olive oil |
| 4 | c | Thickly sliced Romaine |
| 1 | cn | 15oz. can whole baby beets |
| Drained and halved | ||
| 1/2 | c | Fat free honey dijon mustard |
| Salad dressing | ||
| 1/2 | c | 2oz. crumbled blue cheese |
Combine first 6 ingedients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk; stir, cover and marinate in refrigerator 30 minutes. Drain; dredge a few strips at a time in breadcrumb mixture, tossing to coat. 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. Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.
From Cooking Light March 1997 pg.98 Typed for you by Kim Reese
Nutrition Info: Cal 287, CFF 27%, Fat 7.4g, Protein 25.8g, Carb. 28.3g,
Fiber 2g, Chol 60mg, Iron 2.9mg, Sodium 710mg, Calcium 116mg. By Jack Elvis
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