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 on Jul 24, 1997

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