Ingredients
5 slices multigrain sandwich bread, torn into pieces
1 tablespoon olive oil
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves
1 cup Lighter Ranch Dressing
2 heads Boston lettuce, torn
3 radishes, halved and thinly sliced
1/2 English cucumber, halved and thinly sliced
2 carrots, shaved into strips with a vegetable peeler
Preparation
Preheat oven to 375 degrees. Place a wire rack on a large rimmed baking sheet; set aside.
In a food processor, pulse bread until coarse crumbs form. Add oil, and season with salt and pepper; pulse just until moistened. Transfer crumbs to a plate.
In a shallow dish, toss chicken with 1/4 cup ranch dressing. Dredge chicken in crumbs, pressing to adhere; transfer to prepared rack. Bake until chicken is opaque throughout, 30 to 35 minutes (tent with foil if browning too quickly).
In a large bowl, combine lettuce, radishes, cucumber, and carrots. Top salad with sliced chicken; drizzle with remaining dressing.
