Fried Chicken Salad

1/4 cup dry bread crumbs
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound skinless boneless chicken, cut thin strips
1/2 cup buttermilk
1 tablespoon olive oil
4 cups thin sliced romaine lettuce - cut across the rib
1 15 ounce can whole baby beets, drained - halved lengthwise
1/2 cup honey dijon salad dressing
1/2 cup crumbled blue cheese

Combine first 6 ingredients in a shallow dish. Stir well; set aside. Combine chicken and buttermilk in a bowl; stir. Cover; marinate in refrigerator 30 minutes.

Drain; dredge a few strips at at time in breadcrumb mixture, tossing to coat.

Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add chicken to skillet; cook 3 minutes on each side or until done.

Arrange 2 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons cheese.

Yield: 4 servings.