Wedge Salad with Baked Chicken

Well folks, fall has arrived. We’re having a big front come through in front of a hurricane and the changing weather has us both feeling kind of blah. I made a big pot of chili earlier in the week but, we’ve eaten so much of it at this point that we’re starting to feel like we’re made of chili. We had to have something else but, I needed something easy.  This meal came together in a flash which allows me to curl up under a blanket in my recliner and catch up on Fear the Walking Dead. I hope you enjoy the dish as much as we did!


1 small head of iceberg lettuce

3 slices of bacon

1 plum tomato

1 egg beaten

1 cup of Panko bread crumbs

Spices of your choice

1 tbs olive oil

4 tbs low fat blue cheese dressing

Fresh cracked pepper to taste


Preheat the oven to 425 degrees. In a pan heat olive oil over medium heat. Season the breadcrumbs with the spices of your choosing. I used a chicken spice mix from the Tea and Spice Exchange. Dip the chicken cutlets in the egg wash. Then coat the cutlets with spiced breadcrumbs. Cook the cutlets in the pan for 2 minutes on each side until the breadcrumbs are brown and crispy. Transfer the chicken cutlets to a pan with parchment paper or a silpat and bake for 14 minutes. 

While the chicken is baking, cook the bacon until crisp, drain and then chop into crumbles. Remove the limp outside leaves and core from the lettuce and chop the head into quarters. Dice the tomato into small pieces. 

Top 2 wedges per plate with half the bacon crumbles, half the tomato bits and 2tbs of dressing. Place one chicken cutlet next to the wedge and top the plate with fresh cracked pepper. 


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