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    You are in: Home / Recipes / BLT Chicken Salad - Cooking Light Recipe
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    BLT Chicken Salad - Cooking Light

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    Julie F's Note:

    This recipe is from the January/February 2013 issue of Cooking Light. It was SO good - better than anything you would ever get at a restaurant! I used 1 t each, dried, crushed herbs in place of the fresh herbs and it was good - no doubt fresh would be better. The garlic flavor is fairly strong in the dressing. If you don't like a strong garlic flavor, you might consider cutting back the amount.

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    Units: US | Metric


    1. 1
      Preheat oven to 425.
    2. 2
      Combine egg white with 1/2 c buttermilk in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture then dredge in panko. Sprinkle with 1/4 t pepper and 1/8 t salt.
    3. 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.
    4. 4
      Combine 1/2 cup buttermilk, 1/2 t pepper, mayonnaise, dill, chives and vinegar. Place garlic on a cutting board. Sprinkle with 1/8 t salt. Chop until a paste forms, scraping with the flat side of a kniffe to mash. Add garlic to dressing.
    5. 5
      Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 c tomato, and 2 1/2 T dressing. Sprinkle with cheese and crumbled bacon.

    Ratings & Reviews:


    Nutritional Facts for BLT Chicken Salad - Cooking Light

    Serving Size: 1 (208 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 310.3
    Calories from Fat 137
    Total Fat 15.3 g
    Saturated Fat 3.7 g
    Cholesterol 82.3 mg
    Sodium 480.5 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 1.3 g
    Sugars 2.3 g
    Protein 29.5 g

    The following items or measurements are not included:

    fat-free buttermilk

    canola oil mayonnaise

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