I've linked to the original recipe, but I took lots of short-cuts with this to make it even easier. I used store-bought croutons (but the Texas toast kind, so they were more delicious than "normal" croutons) and bottled salad dressing. I would have used my grandma's homemade buttermilk dressing if I had a jar on hand, but I didn't. One day I'll have to share that recipe with you, because my grandma makes amazing buttermilk dressing.
But I'm getting side-tracked. The point is, this salad is delicious, fresh, crisp, and flavorful, and I think you should make it really really soon.
Chicken BLT Salad with Buttermilk Dressing
source: adapted from Steamy Kitchen who adapted it from Everyday Food's Fresh Flavors Fast
2 chicken cutlets
8 slices bacon
1 bag or box croutons
Buttermilk salad dressing
1 pound romaine hearts, coarsely chopped
1 pint cherry tomatoes, halved
1. Preheat oven to 375 degrees. Arrange bacon in a single layer on a rimmed baking sheet. Bake for 15 to 20 minutes, until bacon is crisp. Crumble the bacon into large pieces.
2. Meanwhile, season chicken cutlets with salt and pepper. Grill or pan-fry until completely cooked through; set aside.
3. In a large bowl, mix together lettuce, tomatoes, bacon and croutons; toss to coat with dressing. Slice chicken cutlets and place on top of individual salad servings. Serve immediately.