Light "Fried" Chicken Salad

Ingredients:

• 1/4 cup dry breadcrumbs
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 chicken breasts, cut into thin strips
  
• 1/2 cup low-fat buttermilk
• Cooking spray
• 1 tablespoon olive oil
  
• 4 cups baby spinach
  
• 1 (15-ounce) can whole baby beets, drained and halved
• 1/2 cup fat-free honey-Dijon mustard salad dressing
  
• 1/2 cup (2 ounces) crumbled blue cheese

Method:

Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl. Cover and marinate in refrigerator 30 minutes. Drain chicken from buttermilk. Dredge a few strips at a time in breadcrumb mixture, tossing to coat.

Coat a nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add chicken to skillet and cook 3 minutes on each side or until done. Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.