Sunday Supper - BLT Salad with Buttermilk Dressing

After a week of soups I was dying for some protein so I added some chicken to this salad and cut the amount of bacon and croutons the recipe called for. It came out great.

1. Preheat oven to 375. Bake 5 slices of bacon until crispy and crumble after cooled.

2. Cut half a loaf of crusty bread into bite size pieces. Season with salt, pepper, olive oil and lemon. Bake for 20 minutes.

3. Whisk together 1/3 cup buttermilk, 3 tablespoons mayo, 2 tablespoons apple cider vinegar, and one sliced scallion. Season with salt and pepper.

4. Combine bacon, croutons, chicken and dressing with lettuce and cherry tomatoes.