BLT Salad with Ranch Dressing Recipes > Ham & Bacon > BLT Salad with Ranch Dressing Recipe Information 20-Min Prep time Serves 2 Gluten free Calorie Wise Recipe Ingredients 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 Products Cornmeal Back Bacon Directions 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. Print Share Tweet Email
