The Virtual Supper Club Celebrates April Fool's Day with a Chicken B.L.T. Salad

April Fools Day with Cooking Lights Chicken B.L.T.

We welcome you back to this months Cooking Light Virtual Supper Club where we continue our celebration of delicious food on the "lighter" side. We always appreciate you joining us for this event where we get together on the first Wednesday of every month to create a delicious meal from appetizers to dessert with a theme in mind. Ultimately our love of food, blogging and our commitment to a health conscious lifestyle is what has brought us all together. 

Now in its 6th year this is a team effort where we continue to share a love for healthy eating and living. The faces may have changed since our groups birth in 2009 but we have always had a love for Cooking Light magazine with its emphasis on healthy eating and living. We look forward each month to strengthening our bonds, and enjoying each others company virtually.

This months theme celebrates April Fools Day and was selected by our very own Jerry of A Life, Lived. In its honour we could have gone for scrumptious-looking foods that purport to be something they are not like cakes that look like vegetables or strawberry jam masquerading as cocktail sauce.  Instead we found recipes with a twist. 

Surprise your family with these fun, delicious recipes — and have the last laugh.

Sandi of Whistlestop Café  Cooking starts off our feast with Creamy Baked Eggs with Asparagus and Pecorino. 

As an accompaniment I brought along a Cooking Light favourite Chicken B.L.T. Salad. I have been wanting to try an old-fashioned wedge salad for some time now so this twist on a recipe gave me the opportunity.

Jerry of A Life Lived  brings on the "piece de resistance" Spicy Shrimp with Grits.

Sarah of All Our Fingers in the Pie  brings along a tempting side dish to fool our taste buds Zucchini Boats with Ricotta Fiddlehead Mousse.

Shelby of The Life and Loves of Grumpy’s Honeybunch ends off on a decadent note with a seasonal Strawberry Rhubarb Trifle.

Now on the the recipe…..

** Chicken B.L.T. Salad**

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
Preparation

Preheat oven to 425°.

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.

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.

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.

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.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.