Cracker-Crusted Chicken Cobb Salad with Green Goddess Dressing

Even salads can be comfort food!  Cracker-crusted chicken and creamy Green Goddess dressing bring back old-time favorite flavors. Serves 4

1 bag Fresh Express Red Leaf Mix
4 hard-boiled eggs
1 pint cherry or grape tomatoes, cut in half
1 ripe California avocado, sliced
1/2 red onion, sliced into thin rings (optional)
8 pieces of bacon cooked until crispy, chopped into small pieces
1 cup English cucumber, diced
4 oz. crumbled bleu cheese
4 petite (4-5 oz) boneless skinless chicken breasts    1 cup buttermilk    1 sleeve Ritz crackers

Green Goddess Dressing:
1/2 cup mayonnaise
1/2 cup green onion, chopped
1/2 cup fresh basil leaves, chopped
2 Tbsp lemon juice (2 lemons)
1 clove garlic
1/2 cup buttermilk
Coarse salt & cracked pepper

Make Dressing:
Place the mayonnaise, green onions, basil, lemon juice, garlic, salt and pepper in a blender and blend until smooth. Add 1/2 cup buttermilk and process just until blended. Keep refrigerated until ready to serve.

Prepare Chicken:
In deep baking dish pour the buttermilk over the chicken breast and let it sit for 1-3 hours. Crush up the crackers and place in another baking dish. Remove the chicken breast from the buttermilk and lay it in the crackers, press to ensure the cracker sticks to the chicken. Lay chicken breast on a lined baking sheet and sprinkle with salt and pepper. Bake at 350 degrees for 20-25 minutes. Let cool and slice into thin strips.

Make Salad:
Divide Fresh Express salad onto 4 plates. Top each salad with two egg halves, tomato, avocado, red onions (optional), bacon, cucumber and crumbled bleu cheese.  Drizzle on dressing, place slices of chicken on top of each salad, and serve.