lighter ranch chicken salad

Adapted a bit from a recipe in Everyday Food

Dressing:
1 c. low-fat buttermilk
1/2 c. light mayonnaise
1/2 c. reduced-fat sour cream
1 t. white-wine vinegar
2 scallions, minced
1/2 t. dried dill
coarse salt and pepper

In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, vinegar, scallions, and dill; season with salt and pepper. To store, refrigerate, covered, up to 3 days.

Chicken:
2-3 chicken breasts
enough buttermilk to cover the chicken when placed in a bowl
1-2 cups French's French Fried Onions (topping for green bean casserole), crushed

Place chicken in a bowl, cover with buttermilk. Marinate 1-2 hours in refrigerator. Remove chicken from fridge, let the buttermilk drip off and dredge each piece of chicken in the crushed onions. Place on a baking sheet and bake at 375 for about 30 minutes, or until chicken is done. Watch the chicken so that the onions don't burn in the oven. Remove from oven and let cool slightly. Slice chicken into long, 1/2" thick slices.

Salad:

1 cup dressing
2 heads Boston lettuce, torn (or greens of your choice)
1/2 English cucumber, halved and thinly sliced
2 tomatoes, diced
onion-coated chicken strips