Our family lives in the South. We may the only ones that I know who didn't cook ham hocks, black eyed peas and collard greens. I'm sure my hubby is a little disappointed we didn't go to his sister's house to eat them. Personally, I don't love them (even if they are supposed to bring you good luck).
Instead of the typical black eyed peas and collards, we tried a new recipe from Cooking Light for dinner. We made the Chicken BLT Salad recipe from Jan/Feb issue that has Chicken 25 Ways.
We made a few changes to the recipe. We didn't have any Gluten Free panko, so I attempted to substitute with homemade GF breadcrumbs. Pretty much, they ended up barely sticking to the chicken. I think it's because I hadn't toasted them enough. I also had to make my own buttermilk substitute. We used turkey bacon. Also, hubby couldn't find any crumbled blue cheese at the store. Probably just as well.
Next time I make this, I'll probably use a combo of romaine and iceberg lettuce. The kids looked at me like I had 3 heads when I gave them each a wedge of iceberg on their plates. Guess they aren't used to salad that doesn't come in a bag, huh? :-)
I have to calculate the nutritional info with my changes. The fat total in the original seems high to me for a meal, but I'm still within my daily limit, so it's ok. And I'll still take it over the Black Eyed Peas and Collards any day!
Chicken BLT Salad -- Cooking Light, Jan/Feb 2013 issue
1 cup fat-free buttermilk, divided
1 large egg white, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon black pepper, divided
1/4 teaspoon kosher salt, divided
3 tablespoons canola oil
1/3 cup canola mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
2 teaspoons white vinegar
1 teaspoon minced garlic
1 medium head iceberg lettuce, cored and cut into 6 wedges
2 cups chopped plum tomato
2 ounces crumbled blue cheese (1/2 cup)
3 slices bacon, cooked and crumbled
1. Preheat oven to 425°.
2. Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
3. Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425° for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise.
4. Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing.
5. Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.