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BLT Salad with Ranch Dressing



Quantity Ingredient
4 slices Piller's Cornmeal Back Bacon
120 ml (½ cup) low fat milk
1 egg
125 ml (½ cup) gluten free flour
30 ml (2 Tbs.) Parmesan cheese, grated
Salt and pepper, to taste
225 g (8 oz.) boneless chicken breast
10 ml (2 tsp.) vegetable oil
1 large iceberg lettuce, cut into 6 wedges
tomatoes, diced tomatoes, diced
60 ml (¼ cup) light feta cheese, crumbled
Ranch Dressing:
60 ml (¼ cup) low fat milk
5 ml (1 tsp.) lemon juice
75 ml (⅓ cup) light, gluten free mayonnaise
2 ml (½ tsp.) Dijon mustard
Salt and pepper
2 ml (½ tsp.) minced garlic
5 ml (1 tsp.) sugar



Preheat oven to 400°F. Combine milk and egg in one bowl. Combine flour, Parmesan and salt in pepper in another bowl. Dip chicken breast in egg mixture then flour mixture. Heat skillet until hot. Add oil and sauté chicken breast just until browned on both sides, about 2 minutes per side. Place chicken breast in oven and bake for 10 minutes or until no longer pink. Let cool then slice into 6 slices. Meanwhile, in small skillet sprayed with vegetable spray, heat back bacon slices about 3 minutes until lightly browned. Dice and sprinkle over lettuce wedges along with crumbled feta and tomatoes.

Dressing: Mix milk and lemon juice and let sit for 5 minutes. Add to small food processor along with remaining ingredients and process until smooth. Pour dressing over top.