- Place the flour in a shallow dish and the breadcrumbs in another. Combine the milk and egg in a shallow dish, stirring well. Sprinkle chicken evenly with salt. Heat a large pan over medium-high heat. Add oil to pan; swirl to coat. Dredge the chicken in flour; dip in egg mixture. Dredge in the breadcrumbs, shaking off excess. Add chicken to pan; sauté 4 minutes on each side or until done. Remove the chicken from the pan using a slotted spoon; drain on paper towels. Cut chicken into slices.
- Add the bacon to the pan and cook until crispy. Chop into small pieces.
- In a medium bowl, whisk the buttermilk and yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.
- Divide the lettuce among four plates. Divide chicken strips among the plates and top with bacon and cherry tomatoes. Drizzle dressing evenly over salads.