Chicken BLT Wedge Salad

This recipe was an instant hit at my house. Talk about yummy. I served this with cut up pita bread to round out the meal. To make it super simple use prepared bleu cheese dressing.

• 1 cup buttermilk, divided
• 1 large egg white, lightly beaten
• 3/4 cup panko 
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/4 teaspoon black pepper, divided
• 1/4 teaspoon kosher salt, divided
• 3 tablespoons canola oil
• 1/3 cup plain greek yogurt
• 1 tsp dried dill
• 1 tsp dried chives
• 2 teaspoons white vinegar
• 1 teaspoon minced garlic
• 1 medium head iceberg lettuce, cored and cut into 6 wedges
• 2 cups chopped plum tomato
• 2 ounces crumbled blue cheese (1/2 cup)
• 3 slices bacon, cooked and crumbled

Preparation

1. 1. Preheat oven to 425°.
2. 2. Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon 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 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 knife to mash. Add garlic to dressing.
5. 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.