April’s edition of Fitness Magazine had a ‘Dinner in 20’ section, which is perfect for me! Between a full time job and running this blog, along with a busy social life and trying to keep up on my workouts and favorite TV shows, I don’t have much time (or patience) to cook a lot. So short, simple meals are the best for me. The one recipe that really caught my eye was Chicken BLT Salad with Buttermilk Dressing. A light, easy meal that is healthy at the same time, and it only takes 10 minutes to prep and 10 minutes to cook. Keep reading for the ingredients and the recipe that will serve 4.
Ingredients:
4 slices lean turkey bacon
4 1-inch-thick slices ciabatta bread
2 teaspoons olive oil
1 garlic clove, halved
1/3 cup low-fat buttermilk, well shaken
2 tablespoons light mayonnaise
2 teaspoons cider vinegar
¼ teaspoon Dijon mustard
¼ teaspoon minced garlic
¼ teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon freshly ground black pepper
4 cups tightly packed chopped romaine lettuce
2 cups roughly torn rotisserie chicken, skin removed
Directions:
- Cook the bacon in a skillet over medium-low heat, turning occasionally until lightly browned and beginning to crisp, about 6 minutes. Transfer to a paper-towel lined plate to drain. Crumble into large pieces.
- Heat a grill pan over medium-high heat. Lightly brush the ciabetta slices with the olive oil and grill until just toasted, about 2 minutes per side. Lightly rub the cut garlic clove halves over the surface of each slice. Let the bread cool, then cut into 1-inhc cubes.
- In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, mustard, minced garlic, salt, sugar and black pepper. Add the lettuce, tomatoes, chicken and croutons and half the bacon. Toss well. Transfer to plates and top each serving with some of the remaining bacon.
Fitness Magazine reports this recipe has 295 calories, 28 g protein, 20 g carbohydrates, 11 g fat (2.8 g saturated) and 3 g fiber.
