1/4 cup all-purpose flour
1/4 cup dry breadcrumbs
1 tsp. garlic powder
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
3/4 pound skinless, boneless chicken breasts, cut into thin strips
1/2 cup low-fat buttermilk
1 Tbls. olive oil
Cooking Spray
4 cups thickly sliced romaine lettuce, cut across rib
1 (15-oz.) can cut baby beets, drained
1/2 cup fat-free honey-Dijon mustard salad dressing
1/2 cup (2 oz.) crumbled blue cheese

Combine the first 6 ingredients in a shallow dish, and set aside. Combine the chicken and buttermilk in a
zip-top plastic bag, seal and marinate in refrigerator for 30 minutes.

Remove the chicken, and discard marinade. Heat the oil in a nonstick skilled coated with cooking spray over medium heat. Dredge a few chicken strips at a time in the breadcrumb mixture, tossing to coat. Add the chicken to pan, and cook 3 minutes on each side or until done.

Arrange 1 cup lettuce on each of 4 plates, and divide the chicken and beets evenly among the plates.
Top with 2 Tbls. dressing and 2 Tbls. cheese.

Yield: 4 servings.