Ingredients

• 3/4 cup mayonnaise, divided
• 1/2 cup buttermilk
• 3 ounces blue cheese, crumbled
• 1 tablespoon hot pepper sauce
• 4 skinless boneless chicken breast halves
• 1 1/4 cups panko (Japanese breadcrumbs)
• 4 large celery stalks, cut diagonally into paper-thin strips
• 1 cup shredded red cabbage
• 3 tablespoons unseasoned rice vinegar
• 4 cups small watercress sprigs

Instructions

1. Blend 1/4 cup mayonnaise, buttermilk, and blue cheese in processor. Season dressing with pepper. Set aside.
2. Mix 1/2 cup mayonnaise and hot sauce in bowl. Sprinkle chicken with salt. Coat each side with 1 tablespoon mayonnaise-hot sauce mixture, then 2 tablespoons panko. Heat large nonstick skillet over medium heat. Sauté chicken until cooked through, about 7 minutes per side.
3. Meanwhile, toss celery, cabbage, and vinegar in large bowl. Season slaw with salt and pepper. Mix watercress into slaw.
4. Cut chicken crosswise into strips; arrange on 4 plates with slaw. Spoon dressing into 4 cups; serve with chicken.