1 cup fat-free buttermilk, divided 1 large egg white, lightly beaten 3/4 cup panko (Japanese breadcrumbs) 4 (6oz) 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 oz crumbled blue cheese 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. Spirnkle 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 tomoato, and 2 1/2 tablespoons dressing. Spirnkle with cheese and crumbled bacon.