BUTTERMILK FRIED CHICKEN SALAD

BUTTERMILK FRIED CHICKEN SALAD image

Yield 4

Number Of Ingredients 6

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1/2 cup yogurt ranch dressing (like Marie's or Marzetti, I buy Boathouse)
1 1/4 cup plain panko breadcrumbs ( I like Progresso Italian Panko breadcrumbs)
1 1/2 pound chicken cutlets
12 cups (8oz) mixed salad greens
1 pint mixed cherry tomatoes
4 oz. blue cheese, crumbled

Steps:

1. Pour 1/4 cup of rthe dressing into a pie plate. Pour breadcrumbs into another pie plate. Sprinkle cutlets all over with 1/2 tsp salt and 1/4 tsp freshly ground pepper. Toss cutlets in dressing to coat, then roll in breadcrumbs. 2. In a large nonstick skillet, heat 2 Tablespoons canola oil over medium heat. Cook half of the cutlets, turning until browned and cooked through, 3 to 4 minutes. Remove from skillet to a paper-towel-lined baking sheet Repeat with 2 more Tablespoons canola oil and reamining cutlets. Cut chicken into 2 inch pieces. 3. In a large bowl, toss greens, tomatoes, and cheese with the remaining 1/4 cup dressing. Place salad on 4 serving plates. Top with chicken,. Serve extra dressing on the side.