Ingredients:
1/4 cup dry breadcrumbs
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 lb boneless skinless chicken breasts, cut into thin strips
1/2 cup low-fat buttermilk
cooking spray
1 tablespoon olive oil
4 cups romaine lettuce, thickly sliced ( cut across rib)
1 (15 ounce) cans baby beets, whole, drained and halved
1/2 cup fat-free honey-dijon salad dressing
2 ounces blue cheese, crumbled
Directions:
Combine first 6 ingredients in a shallow dish. Stir well and set aside.
Combine chicken and buttermilk in a bowl and stir. Cover and marinate in refrigerator for 30 minutes.
Drain the chicken strips and dredge a few at a time in breadcrumb mixture, tossing to coat.
Coat a nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add chicken to skillet. Cook 3 minutes on each side or until done.
Arrange 1 cup of lettuce on each of 4 plates and divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.
Enjoy as lunch or light dinner with couple of slices of garlic bread.
Servings: 4
Time preparation: 45 min.
Time total: 55 min.