8 ounces thin-sliced boneless, skinless chicken breasts
½ cup light peppercorn ranch dressing, or more to taste, divided (see note)
4 tablespoons panko bread crumbs
4 cups chopped or torn romaine lettuce
2 cups sliced grape tomatoes
2 slices cooked bacon, crumbled, or 2 tablespoons real bacon bits
Heat oven to 350 degrees. Spray a shallow baking dish or pan with nonstick cooking spray.
Place chicken breast fillets in a single layer. Cover with 2 tablespoons of the dressing in a thin layer. Sprinkle the panko crumbs over the breasts. Bake 12-15 minutes or until the chicken is cooked through and crumbs are lightly browned. While chicken is baking, mix together the lettuce, tomatoes, bacon and remaining dressing. Toss to mix well. Pile salad in the center of a serving plate. When chicken is done, add chicken and drizzle with additional dressing, if desired. Serve at once.
Serves two (easily doubled, tripled).
Cook's note: Any type of creamy ranch-style dressing may be used. Nutrition analysis is based on reduced-fat peppercorn ranch dressing.
@Recipe nutrition:Nutrition values per serving: 404 calories, 19 g fat (4 g saturated), 23 g carbohydrates, 5 g fiber, 40 g protein, 118 mg cholesterol, 653 mg sodium.