Fried-Chicken Salad

I have another Tot approved recipe and I so did not see that coming! My dear daughter is always so hit and miss when it comes to meat of any kind, so I prepared this recipe with the idea that I would be heating up some leftovers for her to eat, boy did she prove me wrong! She must have devoured two and half chicken strips and even ate a small amount of the romaine lettuce, of course it all had to be drowned in the Honey Mustard Dressing, but she ate it.

Ingredients
1/4 cup dry bread crumbs
14. cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound boneless skinless chicken breast, cut into thin strips
1/2 cup low-fat or nonfat buttermilk
Cooking spray
1 tablespoon olive oil
4 cups thickly sliced romaine lettuce (cut across ribs)
1 (15 ounce) can whole baby beets, drained and halved(I omitted these)
1/2 cup fat-free honey mustard dressing
1/2 cup shredded Parmesan cheese

Directions
1. Combine first 6 ingredients in a shallow dish. Combine chicken and butter-milk in a bowl; cover and marinate in refrigerator 30 minutes. Drain chicken; dredge a few strips at a time in bread-crumb mixture.
2. 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.
3. Arrange 1 cup lettuce on each of 4 plates; divide chicken and beets among plates. Top with 2 tablespoons dressing and 2 tablespoons shredded Parmesan cheese