Rating: 4 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1

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Credit: Christopher Baker

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. Toss the bread ,oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Toast, tossing once, until golden brown, 4 to 5 minutes. Transfer to a shallow bowl.

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  • Wipe out the baking sheet and place an oven-safe wire rack inside.

  • Season the chicken with ¹/₄ teaspoon each salt and pepper and dip in the bread crumbs, pressing gently to help them adhere. Place on the prepared pan and bake until cooked through, 10 to 12 minutes.

  • Meanwhile, cook the lima beans according to the package directions; drain and let cool.

  • Whisk together the yogurt, mayonnaise, vinegar, 3 tablespoons water, and ¹/₄ teaspoon each salt and pepper in a large bowl. Add the lettuce, pickles, onion, and lima beans and toss to combine. Serve topped with the chicken.

Nutrition Facts

506 calories; fat 20g; saturated fat 4g; cholesterol 100mg; sodium 788mg; protein 43g; carbohydrates 37g; sugars 5g; fiber 5g; iron 3mg; calcium 96mg.
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