Light “Fried” Chicken Salad
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 chicken breasts, cut into thin strips (**sale** Super Saver Pack $1.69/lb.)
1/2 cup low-fat buttermilk
1 tablespoon olive oil (**sale** Natural Directions Organic 16.9 oz. $6.29)
4 cups baby spinach (**sale** $2.50 bag)
1 (15-ounce) can whole baby beets, drained and halved
1/2 cup fat-free honey-Dijon mustard salad dressing (**sale** WF $1.19)
1/2 cup (2 ounces) crumbled blue cheese
Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl. Cover and marinate in refrigerator 30 minutes. Drain chicken from buttermilk. Dredge a few strips 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 and cook 3 minutes on each side or until done. Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.