Skinny Baked Chicken with Chopped BLT Salad

Salads, Mains | 30 Minutes or Less, Cooking for One or Two | Poultry, Vegetables

SERVES 1 (can easily be increased to serve more) - START TO FINISH: 20 minutes
Recipe Scoop Skinny Baked Chicken with Chopped BLT Salad

Cooking Notes

* Any type of creamy Ranch-style dressing may be used. Nutritional analysis is based on reduced fat peppercorn ranch dressing.

Skinny Baked Chicken with Chopped BLT Salad

4 ounces thin-sliced boneless, skinless chicken breasts
1/4 cup light peppercorn ranch dressing, divided use, or more to taste*
2 tablespoons Panko bread crumbs
2 cups chopped or torn Romaine lettuce
1 cup sliced grape tomatoes
1 slice already cooked bacon, crumbled, or 1 tablespoons real bacon bits

1. Preheat oven to 350 degrees F. Spray a shallow baking dish or pan with non-stick cooking oil spray. Place chicken breast filets in a single layer. Top with 1 tablespoon of the dressing and cover in a thin layer. Sprinkle the Panko crumbs over the breast. Bake for 12 to 15 minutes or until the chicken is cooked through and crumbs are lightly browned.
2. While chicken is baking, mix together the lettuce, tomatoes, bacon and remaining dressing. Toss to mix well. Pile salad in the center of a serving plate. When chicken is done, add chicken and drizzle with additional dressing, if desired. Serve at once.

Skinny Baked Chicken with Chopped BLT Salad

Approximate Values Per Serving: 404 calories, 19 g fat (4 g saturated), 118 mg cholesterol, 40 g protein, 23 g carbohydrates, 5 g dietary fiber, 653 mg sodium

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