Monday, July 18, 2011

Too hot to cook? Try this healthy chicken BLT salad

Chicken BLT Salad With Buttermilk Dressing




Chicken BLT Salad with Buttermilk Dressing

Recipe developed by Laraine Perri
Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 servings
4 slices lean turkey bacon
4 1-inch-thick slices ciabatta bread
2 teaspoons olive oil
1 garlic clove, halved
1/3 cup low-fat buttermilk, well shaken
2 tablespoons light mayonnaise
2 teaspoons cider vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon freshly ground black pepper
4 cups tightly packed chopped romaine lettuce
1 pint grape tomatoes, halved
2 cups roughly torn rotisserie chicken, skin removed
1. Cook the bacon in a skillet over medium-low heat, turning occasionally, until lightly browned and beginning to crisp, about 6 minutes. Transfer to a paper-towel-lined plate to drain. Crumble into large pieces.
2. Heat a grill pan over medium-high heat. Lightly brush the ciabatta slices with the olive oil and grill until just toasted, about 2 minutes per side. Lightly rub the cut garlic clove halves over the surface of each slice. Let the bread cool, then cut into 1-inch cubes.
3. In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, mustard, minced garlic, salt, sugar, and black pepper. Add the lettuce, tomatoes, chicken, croutons, and half the bacon. Toss well. Transfer to plates and top each serving with some of the remaining bacon.
Nutrition facts per serving: 295 calories, 28g protein, 20g carbohydrate, 11g fat (2.8g saturated), 3g fiber

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